Best Pineapple Lemon Chicken Recipes

LEMON-PINEAPPLE BAKED CHICKEN

Steps:

• 1. Drain pineapple; combine the juice with garlic, cornstarch, worcestershire sauce, mustard and rosemary, then set aside.
• 2. Arrange chicken in shallow pan, skin side up; sprinkle with salt.
• 3. Broil until browned.
• 4. Stir the sauce and pour over the chicken; bake at 350 degrees for about 25 minutes, depending on thickness of chicken.
• 5. Arrange pineapple and thin lemon slices around chicken, baste with the sauce in pan and continue baking 5 minutes longer - Serve over rice.

CRISPY - PINEAPPLE & LEMON CHICKEN

Steps:

• POUND EACH CHICKEN BREAST HALF TO FLATTEN. PLACE CHICKEN IN BOWL AND ADD SALT,PEPPER AND SHERRY; STIR TO COAT.SET ASIDE FOR 30 MINUTES. TO MAKE LEMON SAUCE WHIRL PINEAPPLES SLICES IN BLENDER UNTIL SMOOTH .THEN COMBINE WITH REMAINING SAUCE INGREDIENTS IN A SMALL SAUCEPAN;SET ASIDE. IN A SHALLOW BOWL COMBINE PANKO AND SESAME SEEDS. DIP CHICKEN INTO EGG THEN ROLL IN PANKO SESAME SEED MIXTURE, SHAKING OFF EXCESS. SET ASIDE FOR 5 MINUTES. COOKING IN FRYING PAN ADD OIL ABOUT 2 INCHES. PLACE OVER MED-HIGH HEAT UNTIL OIL REACHES 350 TO 360 F. ADD CHICKEN, 2 PIECES @, AND DEEP FRY FOR 3 TO 4 MIN OR UNTIL GOLDEN BROWN AND MEAT IS NO LONGER PINK WHEN SLASHED, TURN OCCASIONALLY. LIFT OUT AND DRAIN ON PAPER TOWELS. PLACE ON A HEAT PROOF DISH AND KEEP WARM IN A 200 F OVEN WHILE DEEP FRYING REMAINING CHICKEN. MEAN WHILE,COOK SAUCE OVER MEDIUM HIGH HEAT, STIRRING,UNTIL SAUCE BOILS AND THICKENS SLIGHTLY. CUT CHICKEN INTO STRIPS AND ARRANGE ON A SERVING PLATTER. POUR SAUCE OVER CHICKEN AND GARNISH EDGE OF PLATTER WITH PINEAPPLE SLICES. SERVE HOT. TIPS: FOR CRISPIER CRUST,FRY AGAIN.

GRILLED PINEAPPLE-LEMON CHICKEN

Steps:

• Place chicken in a resealable plastic bag set in a large bowl.
• Drain pineapple, reserving 1/4 cup juice. Combine pineapple, reserved juice, and next seven ingredients. Pour mixture over chicken; seal bag. Marinate in the refrigerator for 2 to 24 hours, turning bag occasionally. Drain, reserving marinade.
• Prepare grill for indirect grilling. Test for medium heat above drip pan. Place chicken, bone sides down, on grill rack over drip pan. Brush with some of the marinade. Cover and grill for 50 to 60 minutes or until no longer pink, turning and brushing once with about 1/4 cup marinade.
• Combine the remaining marinade and cornstarch. Cook and stir until bubbly. Cook and stir for 2 minutes more. Serve over chicken.

PINEAPPLE LEMON CHICKEN

Steps:

• 1. Preheat the oven to 375.
• 2. Arrange the chicken in a shallow 9x13 inch baking dish.
• 3. Drain the pineapple, reserving the juice.
• 4. In a small bowl, combine the pineapple juice with the garlic, cornstarch, worcestershire sauce and pour over the chicken.
• 5. Bake for about 40-50 minutes, depending on thickness of chicken-mine were thick so they had to bake for awhile, thinly cut breasts only need 20-30 minutes.
• 6. Arrange pineapple slices and lemon slices on top of the chicken, baste with the sauce in pan and continue baking 5 minutes longer.

PINEAPPLE LEMON CHICKEN

Steps:

• Place chicken in ziplock bag. For marinade, drain pineapple, reserving 1/4 cup juice. Combine pineapple, reserved juice, lemon slices, ketchup, honey Worcestershire, garlic, salt and rosemary. Pour marinade over chicken and seal bag. marinate 2-24 hours. Take chicken out and reserve marinade. Grill over indirect hear until cooked through. Brush once with 1/4 cup reserved marinade about halfway through grilling. Combine remaining marinade and cornstarch in small saucepan. Cook and stir over medium heat until thickened and bubbly. Cook 2 minutes more. Spoon sauce over chicken and rice.