Best Asian Pineapple Chicken Recipes

ASIAN NOODLES WITH CHICKEN AND PINEAPPLE

Steps:

• In a large pot of boiling water, cook beans until crisp-tender, about 3 minutes. Add bell pepper, and stir to submerge. Using a small sieve, transfer vegetables to a bowl. Add noodles to boiling water, and cook until al dente according to package directions, 4 to 6 minutes. Drain, rinse thoroughly with cold water, and reserve.
• Meanwhile, in a small skillet, bring 1 cup salted water to a simmer over medium heat. Add chicken breasts; cover, and cook 5 minutes. Turn off heat; let steam until chicken is cooked through, 5 to 10 minutes. When cool enough to handle, shred chicken with a fork.
• In a large bowl, whisk together lime juice, soy sauce, and sugar. Add reserved vegetables and noodles, chicken, pineapple, mint, and 1/4 cup peanuts; season with salt and pepper. Toss to coat with dressing. Serve immediately, topped with remaining 1/4 cup peanuts.

ASIAN CHICKEN AND PINEAPPLE SALAD

Steps:

• 1. Cook pasta in bottom of pot while blanching the pea pods in strainer set on top. Remove and cool when peas are tender crisp. Finish cooking pasta, drain and rinse in cold water.
• 2. Make the dressing. If too thick, add more vinegar. Set aside. Season to taste with a little garlic salt, if desired.
• 3. Cut up chicken, onions, pineapple. Cut pea pods diagonally. Mix together in serving bowl along with pasta. Stir in dressing.
• 4. Sprinkle some cashews and cilantro on top to serve.

ASIAN CHICKEN-QUESADILLA-WITH-GRILLED-PINEAPPLE-SALSA-AND-HOISIN

Steps:

• Place soy, ginger and garlic in a saucepan and bring to a boil. Remove from heat and let sit for 30 minutes.
• Place chicken in a shallow pan or plastic bag and pour marinade over. Place in refrigerator for at least 4 hours or overnight.
• Season chicken with salt and pepper.
• Heat oil in large saute pan over high heat almost to smoke.
• Saute chicken for 5 minutes lower heat to med and turn over continue until chicken is almost cooked.
• Let the chicken sit and then slice on a bias into 1/2 inch pieces.
• Preheat oven to 450 deg. Place 2 tortillas on an ungreased baking sheet.
• Spread 1/2 the cheeses, green onion and sliced chicken on the two tortillas.
• Stack the 2 layers and cover with the remaining tortilla.
• Bake for 8-12 minutes until crisp and cheese is melted.
• Cut into half to serve hot with vinaigrette and salsa.
• Salsa:.
• Heat grill. Or George Forman.
• Grill pineapple slices 2-3 minute per side.
• Remove and cut into med. dice.
• Add cilantro, lime, onion, jalapeno and olive oil.
• Season with S & P. Let sit 1/2 hour.
• Hoisin Vinaigrette:.
• Place onion, garlic, hoisin and vinegar in a blender and blend.
• Slowly add the sesame and olive oil until emulsified.
• Season with S & P.

ASIAN PINEAPPLE CHICKEN

Steps:

• 1. Put chicken pieces in a 3 1/2 -- 4 quart slow cooker. Drain pineapple, reserving juice. Quarter pineapple slices. Place pineapple slices, water chestnuts, and sweet pepper on top of chicken in cooker
• 2. In a small bowl, stir together the reserved pineapple juice, the chicken broth, ginger, and garlic. Pour over chicken mixture in cooker.
• 3. Cover and cook on low heat setting for four -- five hours. Using a slotted spoon, remove chicken from cooker; keep warm
• 4. Turn cooker to high heat setting. In a small bowl, stir together the soy sauce, cornstarch, Rice vinegar, and crushed red pepper. Stir soy sauce mixture into cooking liquid and slow cooker. Cover and cook about 10 minutes or until sauce is thickened and glossy.
• 5. Meanwhile prepare rice according to package directions. When sauce is thickened, return chicken to slow cooker. Add the prepared Rice and the green onions. Stir to combine. Top individual servings with chow mein noodles.

ASIAN NOODLES WITH CHICKEN AND PINEAPPLE

Steps:

• 1. In a large pot of boiling water, cook beans until crisp-tender, about 3 minutes. Add bell pepper, and stir to submerge. Using a small sieve, transfer vegetables to a bowl. Add noodles to boiling water, and cook until al dente according to package directions, 4 to 6 minutes. Drain, rinse thoroughly with cold water, and reserve. 2. Meanwhile, in a small skillet, bring 1 cup salted water to a simmer over medium heat. Add chicken breasts; cover, and cook 5 minutes. Turn off heat; let steam until chicken is cooked through, 5 to 10 minutes. When cool enough to handle, shred chicken with a fork. 3. In a large bowl, whisk together lime juice, soy sauce, and sugar. Add reserved vegetables and noodles, chicken, pineapple, mint, and 1/4 cup peanuts; season with salt and pepper. Toss to coat with dressing. Serve immediately, topped with remaining 1/4 cup peanuts.

CASSIES ASIAN PINEAPPLE CHICKEN

Steps:

• Place chicken, onion and peppers in crock pot. In a small bowl; whisk soy, chicken broth, honey, garlic powder, minced garlic, salt, pepper, ginger, brown sugar and reserved pineapple juice. Pour this mixture over the chicken and veggies and turn crock pot on high. Cook for 3 - 3 1/2 hours, depending on your pot. When chicken is tender and veggies are cooked. Stir together the corn starch and water. Stir this slurry into the chicken mixture. Add the pineapple and cook on low for another 20 minutes or until sauce thickens. Taste and adjust seasonings if needed.
• Serve over rice...