Best Pineapple Orange Balsamic Chicken Recipes

Pineapple Orange Chicken /w Rice image

Provided by John W Wenzelburger

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

1 cup any white rice, uncooked
1 tablespoon olive oil
2 cloves garlic, fine chopped
1 tablespoon fresh grated ginger (optional)
1 1/2 lbs boneless chicken breasts, cut into 1 inch cubes
1 large seedless orange, peeled and cut up into ½ inch cubes
1 orange, zest of (if you would like more of a pineapple taste, skip this)
1 (14 ounce) can pineapple tidbits in juice
1/2 cup water or 1/2 cup pineapple juice
1 tablespoon lime juice

Steps:

Pre-Cook the rice, any method you like.
Preheat oven to 350 deg.
In a 3 Qt Dutch oven or other oven safe pan with cover.
Heat the olive oil add the garlic and ginger Sauté until garlic just starts to turn brown.
Add Chicken and Sauté until partially cooked.
Add Pineapple/w juice, Orange and zest, mix.
Add cooked Rice and mix well again.
Add wine and lime, mix.
Cover and place in oven for 20 minute.
If too much liquid take cover off, finished dish should be very moist with only a little liquid in bottom of pan.

Nutrition Facts : Calories 602.6, Fat 19.5, SaturatedFat 5.1, Cholesterol 109, Sodium 113.4, Carbohydrate 60.4, Fiber 3.2, Sugar 18.9, Protein 39.6

Orange-Balsamic Glazed Chicken image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons extra-virgin olive oil
2 pounds boneless skinless chicken thighs or breasts or any combination of light and dark meat
Salt and freshly ground black pepper
1 teaspoon poultry seasoning
2 to 3 sprigs fresh rosemary, leaves chopped
1/3 cup orange marmalade
1/4 cup balsamic vinegar
1/2 cup chicken stock
2 scallions, whites and greens, finely chopped
4 cups baby arugula

Steps:

In a large pan, heat the extra-virgin olive oil over medium-high to high heat.
Season the chicken liberally with salt, pepper and poultry seasoning. When the oil is hot and ripples, add the chicken and brown for 5 minutes, then turn and sprinkle with rosemary. Cook until the chicken is tender and cooked through, about 5 minutes more.
In a small bowl, stir together the marmalade, vinegar and stock and pour over the chicken. Cook for 2 to 3 minutes or until the sauce has thickened and becomes a thin glaze. Add the scallions during the last minute of cooking time. Arrange on a serving platter and serve topped with arugula greens.

Orange Balsamic Glazed Chicken image

Provided by Recipe Reader

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons extra virgin olive oil
2 lbs boneless skinless chicken thighs (8 thighs)
salt & freshly ground black pepper
1 teaspoon poultry seasoning
2 -3 sprigs fresh rosemary, leaves chopped
1/3 cup orange marmalade
1/4 cup balsamic vinegar
1/2 cup chicken stock
2 scallions, whites and greens, finely chopped
4 cups baby arugula

Steps:

In a large pan, heat the extra-virgin olive oil over medium-high to high heat.
Season the chicken liberally with salt, pepper and poultry seasoning.
When the oil is hot, add the chicken and brown for 5 minutes, then turn and sprinkle with the chopped rosemary. Cook about 5 minutes more, until done.
In a small bowl, stir together the marmalade, vinegar and stock and pour over the chicken. Add the scallions and cook for 2 to 3 minutes until the sauce has thickened and becomes a thin glaze.
Drizzle sauce over chicken and top each piece with arugula greens.

Nutrition Facts : Calories 415.3, Fat 16.2, SaturatedFat 3.3, Cholesterol 189.8, Sodium 260.4, Carbohydrate 20.2, Fiber 0.7, Sugar 17.1, Protein 46.2