Best Pineapple Mojo Chicken Noodle Bowl Recipes

Mojo Chicken With Pineapple image

Provided by Ali Slagle

Time 40m

Yield 4 servings

Number Of Ingredients 11

1 1/2 to 2 pounds boneless, skinless chicken thighs
Kosher salt and black pepper
1/2 pineapple, cut into 1 1/2-inch chunks (about 3 cups)
1 orange, zested, then quartered
1/4 cup extra-virgin olive oil
4 garlic cloves, peeled
1 jalapeño, stemmed
A few cilantro sprigs, leaves removed, then stems finely chopped
2 large limes, zested and juiced
1 teaspoon dried oregano
1/2 teaspoon ground cumin

Steps:

Pat the chicken dry and season all over with salt and pepper. Set aside.
Heat the broiler with a rack 6 inches from heat source. On a foil-lined quarter sheet pan (or half sheet pan), drizzle the pineapple chunks and orange quarters with 1 tablespoon olive oil and season with salt and pepper. Toss to coat, then broil until charred in spots, 8 to 13 minutes.
Meanwhile, make the mojo: On a cutting board, coarsely chop the garlic and jalapeño. Add the chopped cilantro stems, orange zest, lime zest, dried oregano and 1 teaspoon salt. Chop and smash the mixture until a coarse paste forms. Transfer the mixture to a large bowl, then stir in the lime juice, ground cumin and 2 tablespoons olive oil.
Transfer the charred fruit to the mojo and transfer the chicken to the sheet pan. Coat with remaining 1 tablespoon olive oil and broil until cooked through and charred in spots, 15 to 20 minutes (no need to flip).
Add the cooked chicken to the mojo, pineapple and orange wedges, and toss to coat. Let sit 5 minutes or up to 1 hour. Slice the chicken and serve on a platter, with the sauce poured over top and the charred pineapple and orange wedges alongside. Season to taste with salt and pepper, and sprinkle with cilantro leaves. Squeeze orange wedges over top as desired.

Pineapple Chicken Noodle Bowl image

Provided by barbara lentz

Categories Chicken

Time 20m

Number Of Ingredients 22

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.