Best Pineapple Mandarin Ginger Chicken Breasts Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

PINEAPPLE GINGER CHICKEN



Pineapple Ginger Chicken image

This Pineapple Ginger Chicken is tangy and sweet. No refined sugar. No junk. Just big bright flavors like pineapple, medjool dates, and fresh ginger. So good I bet you'll lick your plate. Plus it's dairy free, gluten free, and Whole30.

Provided by Christina

Categories     Entree

Time 30m

Number Of Ingredients 11

2 tbsp olive oil (extra virgin)
4 chicken breasts (boneless and skinless)
1 tbsp dried parsley
salt & pepper
1/2 cup water
1/2 cup coconut aminos
1 cup fresh pineapple (diced)
5 medjool dates (pitted)
1 to 1 1/4 inch knob of ginger
1 cup fresh pineapple (diced)
fresh parsley for topping (chopped)

Steps:

  • Add olive oil to saute pan or cast iron skillet. Heat pan to medium high heat.
  • Add chicken to hot pan. Sprinkle salt, pepper, and dried parsley on top of each breast. Cook until browned, about 5 minutes. Flip. Cook other side until browned, about 5 minutes. Turn chicken over so your herbed side is facing up. Turn off heat.
  • Peel your ginger knob. (You don't need to dice it as it will blend just fine once peeled.) It should be between 1 and 1 1/4 inches in length.
  • Add all sauce ingredients to blender. Blend until smooth.
  • Pour blended sauce into the pan with your chicken. Add cup of chopped pineapple around chicken. Reduce heat to medium low or low. Cover and simmer for 5 minutes. Sauce will reduce a bit.
  • Top with fresh chopped parsley and serve!

Nutrition Facts : ServingSize 1 chicken breast + 1/4 sauce & pineapple chunks, Calories 348 kcal, Carbohydrate 39 g, Protein 25 g, Fat 10 g, SaturatedFat 1 g, Cholesterol 72 mg, Sodium 814 mg, Fiber 3 g, Sugar 28 g

PINEAPPLE MANDARIN CHICKEN



Pineapple Mandarin Chicken image

Make and share this Pineapple Mandarin Chicken recipe from Food.com.

Provided by mutantstar

Categories     One Dish Meal

Time 35m

Yield 1 serving(s)

Number Of Ingredients 10

3 ounces skinless chicken breasts, raw
1/2 cup pineapple, canned,light,cubed
1/3 cup mandarin orange, canned
1/8 cup chickpeas
1/2 teaspoon olive oil
2 teaspoons cornstarch
1 1/2 teaspoons almonds, slivered
garlic powder
salt and pepper
ginger

Steps:

  • Heat oil in a non-stick saute pan.
  • Cut chicken into bite-size pieces and add to oil and brown.
  • Turn often.
  • Add salt, pepper, garlic to taste.
  • Add cornstarch to a little water, stir and add to chicken.
  • Sprinkle with ginger and add pineapple and mandarin oranges.
  • Stir until mixture begins to thicken and all ingredients are cooked well.
  • Place on a plate and sprinkle over the almonds.
  • Serve immediately.

Nutrition Facts : Calories 289.1, Fat 7.8, SaturatedFat 1, Cholesterol 51.9, Sodium 174.9, Carbohydrate 31.5, Fiber 4.5, Sugar 14.4, Protein 24.7

EASY PINEAPPLE CHICKEN



Easy Pineapple Chicken image

An easy weeknight dinner, this quick chicken stir-fry with pineapple is as delicious as it is colorful! Serve with rice for a complete meal, or fried rice for a treat. Add red chile flakes to the mix if you want something sweet and spicy!

Provided by Natasha

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Stir-Fry

Time 40m

Yield 4

Number Of Ingredients 9

3 tablespoons soy sauce
3 tablespoons olive oil, divided
½ teaspoon paprika
salt to taste
1 pound boneless, skinless chicken breast, cut into strips
1 red bell pepper, cubed
1 bunch scallions, trimmed and sliced into 1/2-inch lengths
1 (12 ounce) can pineapple chunks, drained and juice reserved
1 tablespoon cornstarch

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.

Nutrition Facts : Calories 307.3 calories, Carbohydrate 22 g, Cholesterol 64.6 mg, Fat 13.1 g, Fiber 3 g, Protein 26.1 g, SaturatedFat 2.2 g, Sodium 782.9 mg, Sugar 14.9 g

ORANGE-PINEAPPLE GINGER CHICKEN



Orange-Pineapple Ginger Chicken image

I love the taste of chicken with pineapple. This is a quick supper and quite light too! Cooking time includes the time to marinate the chicken.

Provided by Redsie

Categories     Chicken Breast

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 14

1 lb boneless skinless chicken breast
2 tablespoons soy sauce
2 tablespoons dry sherry (or chicken bouillon)
1/3 cup frozen orange juice concentrate, thawed
1 tablespoon water
2 tablespoons soy sauce
2 teaspoons cornstarch
1/2 teaspoon sugar
1 tablespoon cooking oil
2 -3 teaspoons grated fresh ginger
1 medium sweet red pepper, cut into bite-size strips
1 (8 ounce) can pineapple chunks, drained
2 cups hot cooked rice
orange slice (optional)

Steps:

  • Cut chicken into bite-size strips.
  • In a medium bowl, stir together chicken, 2 tablespoons soy sauce and sherry (or chicken bouillon). Cover and chill for 30 minutes to 1 hour.
  • For sauce, in a small bowl stir together the orange juice concentrate, 2 tablespoons soy sauce, water, cornstarch and sugar. Set aside.
  • Add cooking oil to a wok or large skillet. Preheat over medium-high heat (add more oil if necessary during cooking). Stir-fry ginger in hot oil for 15 seconds. Add pepper strips; stir-fry for 1 to 2 minutes or until crisp-tender. Remove pepper strips from wok.
  • Add half of the chicken mixture to wok. Stir-fry for 2 to 3 minutes or until chicken is tender and no longer pink. Remove chicken from wok. Repeat with the remaining chicken mixture. Return all of the chicken to wok. Push chicken from center of wok.
  • Stir sauce; add to center of wok. Cook and stir until thickened and bubbly. Return pepper strips to wok. Add pineapple. Stir all ingredients together to coat. Cook and stir about 1 minute more or until mixture is heated through.
  • Serve immediately with hot rice. If desired, garnish with orange slices and rosemary.

Nutrition Facts : Calories 404.9, Fat 5.2, SaturatedFat 0.9, Cholesterol 65.8, Sodium 1083.3, Carbohydrate 50.2, Fiber 1.7, Sugar 19.4, Protein 31.5

GINGER CHICKEN WITH FRESH PINEAPPLE SAGE



Ginger Chicken With Fresh Pineapple Sage image

From thekitchn.com. Newsflash!: Pineapple sage (Salvia elegans 'Golden Delcious') upstages standard sage! The technique used to cook the chicken is from Joy of Cooking.

Provided by COOKGIRl

Categories     Chicken

Time 30m

Yield 4 chicken breasts

Number Of Ingredients 13

4 boneless skinless chicken breasts, pounded to 1/3-inch uniform thickness
salt, to taste
cracked black pepper, to taste
1/4 cup flour
grapeseed oil, for frying
butter, for frying
handful of fresh pineapple sage leaf, washed and chopped
2 tablespoons ginger puree (read *Note)
1/2 cup white wine
1 cup chicken broth
1 lb pasta (we like gemelli or fettuccini)
cracked black pepper, to taste
whole pineapple sage leaf

Steps:

  • Preparing the chicken: If you have a little time before cooking dinner, lightly salt and pepper the chicken breasts. It's great if you can do this the night before, but it's not necessary.
  • Mix about a half teaspoon of salt in with the flour along with a little pepper. Dredge both sides of the chicken lightly in the flour. (I used a small fine mesh sieve to evenly and lightly coat the chicken.).
  • Heat a large heavy skillet (with a lid) over medium high heat, with a little grape seed oil and about half a tablespoon of butter. Quickly sear both sides of the chicken breast until just faintly golden; you don't want the insides to cook much at all.
  • Cover tightly and turn the heat down very low. Cook for 10 minutes without lifting the lid. Remove from the heat and let sit for another 10 minutes, still tightly covered.
  • Transfer chicken to warming plate, tented with foil to keep it warm.
  • *Note: to make your own ginger puree, finely grate 1 tablespoon fresh ginger and stir in about 1 tablespoon softened honey (or cane sugar). Please, NO dried ginger.
  • Whisk the ginger puree into the wine.
  • Heat the skillet with the pan juices and fat, scrapping up any fond (brown bits) from the bottom of the pan, and sautè the sage leaves just until wilted.
  • Deglaze the pan with the wine and ginger mixture, letting it bubble until slightly reduced.
  • Add the broth and cook until reduced by half.
  • Meanwhile, cook the pasta in salted boiling water according to package instructions. Drain and toss with the ginger sauce. I saved a little bit of the ginger sauce to pour over the chicken. OR: Place the pasta on the platter, then the chicken and pour all the sauce evenly on top of the mixture.
  • Serve the chicken on top of the pasta. Garnish with a few whole pineapple sage leaves.
  • Serving suggestion: steamed vegetables and/or a tossed salad using seasonal produce. Basmati rice or jasmine rice is another option instead of pasta.

Nutrition Facts : Calories 615.2, Fat 3.6, SaturatedFat 0.8, Cholesterol 68.4, Sodium 274.8, Carbohydrate 92.1, Fiber 3.9, Sugar 2.5, Protein 44.1

PINEAPPLE-GINGER CHICKEN BAKE



Pineapple-Ginger Chicken Bake image

There is no sweeter taste than pineapple and ginger, and what better way to have it than with chicken!! Very Good!!

Provided by Chef mariajane

Categories     Chicken Breast

Time 50m

Yield 6 serving(s)

Number Of Ingredients 7

1/2 cup pineapple sauce
1 tablespoon soy sauce
1/4 cup fresh ginger, chopped or 1 tablespoon bottled ginger, minced
4 garlic cloves or 1 tablespoon bottled garlic, minced
1/2 teaspoon Tabasco sauce
6 pieces chicken (breasts,bone-in, skin-in or legs with thighs attached)
1 pepper (red or green)

Steps:

  • Preheat oven to 450°F.
  • In an ungreased 9x13 baking dish, stir pineapple and soy sauce with ginger, garlic and tabasco. For a glazed appearance, and rich taste, leave skin on chicken. If you want to reduce fat and calories, remove slin,.
  • Add chicken to pineapple mixture and turn evenly to coat; arrange chicken, bone side up, in dish and tightly seal with heavy foil or a lid. Bake in center of 450F oven for 30 minutes,.
  • Meanwhile, core and seed pepper, then cut into 1-inch pieces. Remove foil from chicken, Turn chicken, skin side up, then scatter peppers around chicken. Reduce oven temperature to 375°F and continue baking uncovered and basting with juices occasionally, until chicken is cooked and feels springy when pressed, from 15-20 minutes more.
  • Remove chicken and peppers to platter or dinner plates. Pour juices into a measuring cup and skim off fats. Spoon juices over chicken.

Nutrition Facts : Calories 8, Fat 0.1, Sodium 170.9, Carbohydrate 1.5, Fiber 0.1, Sugar 0.1, Protein 0.5

PINEAPPLE-GINGER CHICKEN STIR-FRY



Pineapple-Ginger Chicken Stir-Fry image

I found the original recipe on a can of pineapple slices in the 1980s. After making it for a number of years, I lightened up the ingredients and adapted it to a quick skillet meal. My family gave it a big thumbs-up, and we've enjoyed it this way ever since! -Sue Gronholz, Beaver Dam, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

1 can (20 ounces) unsweetened pineapple chunks
1 tablespoon cornstarch
3 tablespoons reduced-sodium soy sauce
2 tablespoons honey
1/4 teaspoon ground cinnamon
2 tablespoons canola oil, divided
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1 small onion, chopped
1 tablespoon minced fresh gingerroot
2 garlic cloves, minced
Hot cooked brown rice
Minced fresh cilantro, optional

Steps:

  • Drain pineapple, reserving juice. Mix cornstarch, soy sauce, honey, cinnamon and reserved juice until smooth. In a skillet, heat 1 tablespoon oil over medium-high heat; saute chicken until lightly browned, 4-6 minutes. Remove from pan., In same pan, saute onion, ginger and garlic in remaining oil until crisp-tender, about 2 minutes. Stir cornstarch mixture; add to pan with chicken and pineapple chunks. Bring to a boil, stirring constantly; cook and stir until sauce is thickened and chicken is cooked through, 5-7 minutes., Serve with rice. If desired, sprinkle with cilantro.

Nutrition Facts : Calories 316 calories, Fat 10g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 487mg sodium, Carbohydrate 31g carbohydrate (26g sugars, Fiber 1g fiber), Protein 25g protein. Diabetic Exchanges

STIR-FRIED GINGER PINEAPPLE CHICKEN



Stir-Fried Ginger Pineapple Chicken image

This is an Asian-style stir-fry recipe with no added sugar. Its sweetness comes from canned pineapple in its own juice. If you serve it with cauli-rice, it's grain-free, too!

Provided by Bibi

Categories     World Cuisine Recipes     Asian

Time 35m

Yield 4

Number Of Ingredients 18

¼ cup coconut aminos (soy-free seasoning sauce)
1 (2 inch) piece fresh ginger, peeled and minced
3 cloves garlic, minced
2 tablespoons sesame oil
2 tablespoons rice vinegar
1 tablespoon chopped fresh chives
1 teaspoon salt
⅛ teaspoon white pepper
1 ½ pounds skinless, boneless chicken breasts, cut into bite-sized pieces
2 tablespoons vegetable oil
½ onion, quartered and separated into pieces
1 red bell pepper, cut in 1-inch pieces
1 green bell pepper, cut in 1-inch pieces
1 (20 ounce) can pineapple chunks in juice, drained, juice reserved
¾ cup chicken stock
2 tablespoons arrowroot powder
2 cups cooked jasmine rice for serving, or as needed
½ cup coarsely chopped raw cashews

Steps:

  • Combine coconut aminos, ginger, garlic, sesame oil, rice vinegar, chives, salt, and white pepper in a 1-gallon resealable plastic bag. Add chicken to marinade and let sit at room temperature while you prepare the vegetables.
  • Heat a large skillet or wok over medium-high heat. Add oil to hot skillet and heat until it shimmers. Add onion and red and green bell peppers. Stir-fry until vegetables are tender-crisp, 2 to 3 minutes. Remove vegetables from skillet and set aside.
  • Add chicken and marinade to the same skillet and cook until chicken is white and the juices run clear, about 5 minutes. Add vegetables and drained pineapple back to the skillet and stir-fry for 3 minutes.
  • Pour in reserved pineapple juice and stir in arrowroot powder quickly until mixture boils and the sauce thickens, about 2 minutes.
  • Serve over hot rice and garnish with chopped cashews.

Nutrition Facts : Calories 664.7 calories, Carbohydrate 65.6 g, Cholesterol 97 mg, Fat 25.8 g, Fiber 3.8 g, Protein 42.4 g, SaturatedFat 4.7 g, Sodium 1275 mg, Sugar 24.8 g

MANDARIN PINEAPPLE CHICKEN STIR FRY



Mandarin Pineapple Chicken Stir Fry image

I decided to be creative with what I had on hand, and this is what I came up with. My fiance and I both loved it and I wanted to share.

Provided by Tina Leffelman

Time 55m

Number Of Ingredients 9

1 lb boneless. skinless chicken breasts cut into chunks
1/2 medium onion- diced
2 Tbsp minced garlic
to taste fresh red, green or yellow peppers- cut into chunks
1 - 15 oz can(s) mandarin oranges (undrained)
1 - 20 oz can(s) chunk or crushed pineapple ( undrained)
to taste worchestershire sauce
to taste soy sauce
to taste nature's seasons or salt & pepper

Steps:

  • 1. Saute chicken in olive oil till done- Season with Nature's seasons or salt and pepper to taste
  • 2. Add Onions, peppers and garlic, and saute until onions are transparent.
  • 3. Add Soy sauce and Worcestershire sauce, mandarin oranges & pineapple. Mixture will be very soupy.
  • 4. Bring to a low boil and add a small amount of corn starch to thicken. Cook until rice is done, and serve

Related Topics