Best Easy Pineapple Chicken Recipes

EASY PINEAPPLE CHICKEN

Steps:

• Combine soy sauce, 2 tablespoons olive oil, paprika, and salt in a bowl. Add chicken strips and let marinate while preparing the remaining ingredients.
• Heat the remaining 1 tablespoon of olive oil in a wok. Add bell pepper and stir-fry for 3 minutes. Add scallions and cook for 2 more minutes. Remove chicken from marinade and add to the wok; discard marinade. Cook, stirring occasionally, until chicken is cooked through and no longer pink in the centre, 10 to 15 minutes.
• Combine pineapple juice and cornstarch in a bowl; mix together. Add pineapple chunks to the skillet and cook for 2 to 3 minutes. Pour in pineapple juice mixture and bring to a boil. Simmer until sauce has thickened, about 3 minutes.

ULTRA EASY PINEAPPLE CHICKEN KABOBS

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Thread green bell pepper, onion, chicken, and pineapple onto skewers; brush with barbeque sauce.
• Cook on the preheated grill until chicken is no longer pink in the center and the juices run clear, 7 to 10 minutes per side.

EASY PINEAPPLE-GLAZED CHICKEN

Steps:

• Preheat oven to 425 degrees. Remove skin from thighs and drumsticks; reserve breasts for Chicken Salad with Lemon-Yogurt Dressing. Season thighs, drumsticks, and wings with salt and pepper.
• In a large nonstick skillet, heat olive oil over medium-high. Saute chicken in two batches until golden, 5 to 7 minutes per batch, transferring each batch to a rimmed baking sheet.
• Bake until chicken is cooked through, about 25 minutes. Transfer to a large bowl.
• Wipe skillet clean; add pineapple juice, ginger, and jalapeno. Cook over medium heat until syrupy and reduced to 3/4 cup, about 7 minutes. Pour sauce over chicken. Add scallions; toss to coat. Serve with white rice, if desired.

EASY BARBECUE PINEAPPLE CHICKEN

Steps:

• Combine barbecue sauce and pineapple in a large bowl and set aside.
• Preheat the oven to 375 degrees F (190 degrees C). Grease the bottom of a 9x6-inch baking dish with butter.
• Place chicken breasts in the baking dish in a row. Pour pineapple mixture over the chicken, making sure to coat well. Cover the baking dish.
• Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Garnish with pistachios and serve hot.

PINEAPPLE SWEET AND SOUR CHICKEN (EASY AND DELICIOUS!)

Steps:

• 1. To prepare the chicken: Place the raw chicken on a cutting board, one at a time, and cut them into 1 to 2 inch pieces (approximate).
• 2. Place cut up chicken into a small mixing bowl. Pour the salt into the bowl with the chicken. Using your hands or a spoon, stir the raw chicken and salt together until the salt is well distributed.
• 3. Add the flour. Using your hands, roll each peice of chicken in the flour until all the chicken is well coated with flour. Deep fry the chicken until thoroughly cooked and outside is golden.
• 4. In another small mixing bowl, combine ketchup, pineapple juice, vinegar and sugar. Whisk until well mixed (about 30 seconds to 1 minute). The sauce will be thin.
• 5. Heat a medium non-stick skillet on stove top. Keep heat between medium and low. Mix the fried chicken and sauce together in the skillet. Stir well, making sure that all the chicken is well covered in the sauce. Stir frequently.
• 6. The longer the chicken and sauce cook together on the stove top, the more the sauce will thicken. Cook until the chicken is well heated through and through and appears to have absorbed a lot of sauce, and until the sauce thickens. This will usually take about 15 minutes. The sauce will also continue to thicken after the chicken and sauce have been removed from the heat. I never have to use anything else to make the sauce thicken. The sauce thickens very well.
• 7. Enjoy plain or with steamed or fried rice and eggroles.

SO EASY PINEAPPLE CHICKEN WINGS

Steps:

• 1. Heat oven to 400
• 2. PLACE wings in 13x9-inch pan sprayed with cooking spray. Bake 30 min. I always line my pan with parchment paper for easy clean-up.
• 3. DRAIN pineapple, reserving 1/4 cup juice. Mix barbecue sauce, pineapple and reserved juice. Add to chicken; stir to evenly coat chicken.
• 4. BAKE 30 min. or until chicken is done and sauce is thickened.

EASY PINEAPPLE SWEET 'N SOUR CHICKEN

Steps:

• Drain pineapple chunks, reserving 2 Tbsp juice.
• In a large skillet, heat vegetable oil. Cook bell pepper, onion, mushrooms, and water chestnuts in hot oil, over medium heat, until crisp tender. Remove vegetables, set aside.
• Cook chicken chunks until browned. Add vegetables back to skillet with sauces, pineapple, and reserved pineapple juice. Heat through.
• Serve over hot cooked rice.
• Top with chow mein noodles, if desired.

EASY PINEAPPLE CHICKEN

Steps:

• Mix together vinegar, ginger, and chicken in a bowl, making sure chicken is coated.
• In a skillet, heat 1/2 cup reserved pineapple juice, broth, brown sugar, Worcestershire sauce, chili powder, and cloves; bring to a boil, then reduce heat.
• Add the chicken to the skillet and cook for 5 minutes or until chicken is cooked through.
• Mix together cornstarch with water, set aside.
• Add pineapple, tomatoes, green onions, and cornstarch mixture, and cook, stirring, until chicken is thickened and bubbly, about 2 minutes.
• Serve with rice, if desired.

EASY PINEAPPLE-DIJON GARLIC CHICKEN

Steps:

• Drain the pineapple, reserving juice, and cut the pineapple rings in half; set aside.
• In a bowl, combine the cornstarch and 2 tablespoons of pineapple juice until smooth; set aside.
• In another bowl, combine/whisk together mustard, honey, garlic and remaining pineapple juice; mix well to combine; set aside while browning chicken.
• Season chicken with thyme, seasoning salt (or regular salt) pepper and garlic powder (if using).
• In a skillet brown the chicken on both sides in oil.
• Add in the honey/mustard mixture to the pan; bring to a boil.
• Reduce heat, cover and simmer for 20 minutes (longer if using bone-on chicken pieces) or until juices run clear.
• Remove the chicken to a plate to keep warm.
• Stir/whisk in cornstarch mixture to the pan; bring to a boil, and stir for about 2 minutes.
• Return chicken to the pan.
• Top with pineapple slices, and heat through.