Best Cassies Asian Pineapple Chicken Recipes

Chinese Pineapple Chicken With Cashew Nuts, Ginger, Spring Onion image

Provided by robd16

Categories Chicken

Time 20m

Yield 4 serving(s)

Number Of Ingredients 18

3 large chicken breasts, cut into bite size pieces
100 g roasted cashew nuts (optional)
8 -12 spring onions, chopped (scallions)
1 small onion, chopped
1 green pepper, chopped
1 (7 ounce) can pineapple chunks in juice (small size can)
gingerroot, peeled and chopped finely (2-3 inch chunk)
3 garlic cloves, crushed
2 tablespoons sunflower oil
2 tablespoons rice wine (can use dry sherry)
3 tablespoons soy sauce
3 tablespoons honey
2 tablespoons golden syrup
1 tablespoon tomato ketchup
1 1/2 tablespoons vinegar
2 tablespoons cornflour
1/4 teaspoon Chinese five spice powder
1/4 pint water (plus a little more if needed)

Steps:

First of all make the sauce. Combine everything, mix well until smooth and set aside.
Fry the chicken in the oil with the onion and ginger for 5 minutes over a medium high heat.
Add the green pepper and the pineapple chunks and fry for another 5 minutes adding half of the spring onions after 2 minutes.
Add the crushed garlic and the cashew nuts, fry for 2 minutes then pour over the sauce and bring to the boil.
After a minute or 2, the sauce should thicken and stick to the chicken. It it looks too thick, add some water, little by little until desired consistency is acheived.
Utterly Delicious.

Nutrition Facts : Calories 417.5, Fat 17.2, SaturatedFat 3.8, Cholesterol 69.6, Sodium 880.5, Carbohydrate 40, Fiber 2.5, Sugar 26.3, Protein 25.8

Asian pineapple chicken image

Provided by Lynnda Cloutier

Categories Chicken

Number Of Ingredients 14

6 skinless boneless chicken breast halves, about 1 3/4 pounds
1 can(s) pineapple slices, juice pack, 20 ounces
1 can(s) sliced water chestnuts, drained, 8 ounces
1 red sweet pepper, cut into 1 inch chunks
2/3 c chicken broth
1 tsp grated fresh ginger
1 clove garlic, minced
1/4 c soy sauce
3 Tbsp cornstarch
1 Tbsp rice vinegar
1/8 tsp crushed red pepper
2 pouches cooked long grain rice, 8.8 ounces each
1/2 c thinly bias sliced green onions, or green onions
1/2 c chow mein noodles

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 Inspired Chicken Tenders ~ Cassies image

Provided by Cassie * @1lovetocook1x

Categories Chicken

Number Of Ingredients 22

SAUCE
1 cup(s) honey
2 clove(s) garlic, minced
1 1/2 - fresh lemons - squeezed
2/3 cup(s) low sodium soy sauce
1/2 cup(s) pineapple juice
1/4 cup(s) each - rice vinegar & olive oil
1/2 cup(s) packed, brown sugar
1 1/4 teaspoon(s) garlic powder
1/4 - 1/2 teaspoon(s) five spice
1 1/2 teaspoon(s) black pepper - more for chicken too
1 teaspoon(s) red pepper flakes - optional - they give it just the right amount of heat - not too hot
FOR THE CHICKEN TENDERS
3 - 5 pound(s) chicken tenders
garlic - powder, onion powder and kosher salt to season chicken
2 1/4 cup(s) flour divided
1 tablespoon(s) season salt
1 teaspoon(s) pepper
3 - eggs
1/4 cup(s) each- milk & flour
1 tablespoon(s) oil
oil - for frying

Steps:

For the sauce: In a medium saucepan, whisk all of the ingredients together. Bring to a boil and simmer until slightly thickening. It won't be a thick sauce. Thickens a bit more as it cools. So, it's great to make this ahead to give it more time to thicken, plus for he flavors to have time to mesh. This sauce is delish..Can use it t drizzle over the chicken or as a dipping sauce on the side.
For the tenders: If you have a turkey fryer to use, works great for making many tenders at once. If not use a frying pan with enough oil that the chicken can float. Place 2 cups of flour in a bowl or shallow dish. Add the pepper and seasoning salt. Add other spices if you like too. In another dish, whisk eggs until well blended, whisk in the flour, oil and milk.
Season your chicken - I used onion and garlic powder, some kosher salt and pepper. Toss to evenly season.
Once oil is hot - dip chicken into egg mixture, let excess batter drip off and then coat in the flour mixture. Place in hot oil, making sure not to over crowd. I did 10 at a time, in the turkey fryer. Depends what type of pan or fryer you're using. When they float, they are done...Drain on paper towels, then season with salt if preferred. Plate and either dip or drizzle the chicken with the sauce - or as my daughter likes it as a dipping sauce on the side.
Enjoy these delicious tenders and sauce - they are so very good. The sauce is super.