Best Pineapple Chicken Noodle Bowl Recipes

PINEAPPLE MOJO CHICKEN NOODLE BOWL

Pineapple Mojo Chicken Noodle Bowl image

Provided by Food Network

Time P1DT10h10m

Yield 8 cups

Number Of Ingredients 56

Ingredients

1 pineapple
4 ounces fresh ginger
1 cup brown sugar
2 ounces cornstarch
4 ounces lime juice
4 ounces brown sugar
1 ounce ground cumin
1 ounce paprika
1 ounce salt
1 yellow onion, sliced
1 leaf Cuban oregano or a pinch dried oregano
2 pounds boneless, skinless chicken breast
2 pounds boneless, skinless chicken thighs
Banana leaves, for covering
One 8.8-ounce package bean thread noodles
2 ounces salt, plus more for the cooking water
1 full bunch fresh cilantro
4 ounces garlic, minced
1 cup lime juice
2 ounces white vinegar
Pico de Gallo, recipe follows
Caribbean Black Beans, recipe follows
Cilantro Aioli, recipe follows, for serving
Pickled Red Onions, recipe follows
Potato sticks, shredded carrots, and barbecue sauce, for serving
6 tomatoes, diced
1 bunch fresh cilantro, chopped
1 red onion, chopped
1 cup lime juice
2 ounces white vinegar
1 ounce garlic, minced
1 ounce sea salt
1 cup olive oil
6 ounces chopped yellow onions
4 ounces garlic, minced
4 ounces chopped fire roasted red peppers
1 carrot, chopped
1 stalk celery, chopped
1 cup sherry wine
One 10-pound can black beans
2 ounces ground cumin
2 ounces sea salt
2 ounces browning and seasoning sauce, such as Kitchen Bouquet
2 ounces granulated sugar
1 ounce black pepper
4 bay leaves
2 leaves Cuban oregano or 2 pinches dried oregano
2 cups vinegar
1 cup sugar
6 red onions, sliced
1 quart cilantro stems
2 ounces garlic
2 cups lime juice
2 ounces white vinegar
1 ounce salt
1/2 gallon mayonnaise

Steps:

For the pineapple ginger sauce: Blend pineapple and ginger and add to a rice cooker. Bring to boil, then add brown sugar. Mix cornstarch in a bowl with 1 cup water, then add cornstarch slurry to the sauce.
For the pineapple mojo chicken: Preheat a smoker or grill for cooking at 250 degrees F.
Combine lime juice, brown sugar, cumin, paprika, salt, onion, oregano and 1 cup pineapple ginger sauce in a bowl. Add chicken and mix together. Cover with banana leaves and put in smoker. Cook overnight.
For the cilantro noodles: Soak noodles in warm water for approximately 10 minutes while you bring salted water to a boil. When water boils, add noodles and cook for 5 minutes. Strain and chill. Blend cilantro, garlic, lime juice, white vinegar and salt together. Mix with the noodles.
For the pineapple mojo chicken bowl: Arrange noodles in a bowl. Top with chicken, then arrange Pico de Gallo, Beans, Pickled Red Onions, potato sticks, carrots barbecue sauce and Cilantro Aioli around the top.
Combine the tomatoes, cilantro, onion, lime juice, vinegar, garlic and salt together in a bowl.
Bring olive oil to heat in a rice cooker. Add onions, garlic, peppers, carrots and celery to oil and cook for approximately 5 minutes. Add sherry wine and reduce by half. Add the beans, cumin, salt, browning sauce, granulated sugar, pepper, bay leaves and oregano and cook for 20 minutes.
Combine vinegar, sugar and 1 cup water in a rice cooker and bring it to boil. Add the red onions and cook until translucent. Remove from the heat and refrigerate 1 day before using.
Mix cilantro stems, garlic, lime juice, vinegar and salt in a blender. Whisk together blended items with mayo.

PINEAPPLE CHICKEN NOODLE BOWL

Pineapple Chicken Noodle Bowl image

Yummy is the only way to describe this pineapple chicken noodle bowl.

Provided by barbara lentz

Categories Chicken

Time 20m

Number Of Ingredients 22

Ingredients

MARINADE
2 Tbsp soy sauce
1 Tbsp peanut oil
1 Tbsp cornstarch
1/2 tsp sesame oil
2 Tbsp pineapple juice
3 boneless chicken thighs cut into pieces
SAUCE
2 tsp cornstarch
1 c chicken stock
2 tsp dark soy sauce
2 Tbsp brown sugar
NOODLE BOWL
2 Tbsp peanut oil
1 medium shallot diced
1 inch piece ginger grated
4 clove garlic minced
3 green onions chopped
1 c pineapple chunks
4 oz glass noodles ( cellophand noodles) cooked according to package directions and drained
TOPPING
cashew pieces for garnish

Steps:

1. Mix the ingredients together for the marinade. Mix the chicken pieces in the marinade and place in the fridge for at least an hour.
2. Mix the sauce ingredients together in a bowl and set aside.
3. In a wok of skillet add the oil. Add the shallots and stir fry 2 minutes. Add the garlic and ginger and stir fry 1 minute. Drain the chicken reserving the marinade. Add the chicken to the Wok and stir fry 3 minutes.
4. Add the green onions and sauce and bring to a boil. Add the reserve marinade and cook until thickened. Stir in the pineapple chunks and the glass noodles. Stir until well incorporated. Serve garnished with cashews.