Best Garlic Pineapple Chicken Recipes
HOT HONEY, GARLIC AND PINEAPPLE CHICKEN THIGHS
I love chicken thighs because they cook so quickly and are very forgiving. This recipe has minimal ingredients, comes together in no time and makes for an incredibly low-fuss but satisfying weeknight dinner. Serve it with some rice and any side of your choosing!
Provided by Food Network
Categories main-dish
Time 50m
Yield 2 to 3 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F.
- Arrange the chicken thighs on a baking sheet, evenly spaced, and pat the skin dry with a paper towel. Rub the chicken skin with the oil and season with salt and pepper. Roast until the skin is golden brown and crispy and the meat registers 165 degrees F when an instant-read thermometer is inserted into the thickest part of the meat, 35 to 40 minutes.
- To make the sauce, whisk together the pineapple juice, garlic, honey and hot sauce in a saucepan over medium-high heat. Cook, stirring occasionally, until reduced by half and slightly thickened, 10 to 15 minutes.
- Drizzle the sauce over the crispy chicken skin and serve warm with cooked rice. Sprinkle with cilantro if using.
EASY PINEAPPLE-DIJON GARLIC CHICKEN
This complete recipe is made on top of the stove...Although the recipe states to use chicken breasts, it's still good using any part of chicken, extra good with drumsticks! If you are using bone-on chicken pieces, make certain to cook for a longer time, the time stated is for boneless and skinless chicken breasts. All ingredients may be doubled. This is good served with rice. I also have added in a sliced green bell pepper too.
Provided by Kittencalrecipezazz
Categories Pineapple
Time 55m
Yield 2-4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 781.7, Fat 28.2, SaturatedFat 4.1, Cholesterol 151, Sodium 634, Carbohydrate 83.5, Fiber 5.8, Sugar 65.1, Protein 53.9
GARLIC PINEAPPLE CHICKEN
"I found this recipe on the Internet," says Jayme Webb of Anderson, South Carolina. "It makes a wonderful quick, light meal and tastes great." This is a deliciously different kind of stir-fry without the usual Asian flavors.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 5 servings.
Number Of Ingredients 6
Steps:
- In a large skillet coated with cooking spray, cook and stir chicken over medium heat until no longer pink. Meanwhile, cook rice according to package directions. , Stir the pineapple, salad dressing, green pepper and seasoning blend into chicken. Bring to a boil. Reduce heat; cook, uncovered, for 3-5 minutes or until heated through. Serve with rice.
Nutrition Facts : Calories 384 calories, Fat 4g fat (1g saturated fat), Cholesterol 75mg cholesterol, Sodium 319mg sodium, Carbohydrate 54g carbohydrate (16g sugars, Fiber 3g fiber), Protein 30g protein.
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