Best Pineapple Orange Chicken W Rice Recipes

PINEAPPLE ORANGE CHICKEN RECIPE

Pineapple Orange Chicken Recipe image

Provided by bweber

Number Of Ingredients 13

Ingredients

1 (20-ounce) can DOLE® Pineapple Chunks, drained, juice reserved
2 cups MINUTE® Brown Rice, uncooked
1 pound chicken breasts, cut into 1/2-inch pieces
2 tablespoons all-purpose flour
1 tablespoon vegetable oil
1 cup red bell pepper, chopped
1 cup sugar snap peas
2/3 cup KIKKOMAN® Sweet and Sour Sauce
1/4 cup KIKKOMAN Reduced Sodium Soy Sauce
1 orange, zested and juiced
1/2 teaspoon red chilies, crushed, optional
1/4 cup cashews, toasted and chopped
Sliced green onions, optional

Steps:

Measure reserved pineapple juice and add enough water to make 1-3/4 cups liquid. Prepare rice according to package directions using juice-water mixture. Coat chicken pieces with flour. Heat oil in large skillet or wok over medium-high heat and cook chicken until edges are golden brown, about 5 to 7 minutes. Add pineapple, bell pepper and snap peas. Cook until slightly softened, about 3 minutes. Add sweet and sour sauce, soy sauce, orange juice and red chilies to pan. Stir and cook an additional 3 minutes or until sauce begins to boil. Stir in orange zest. Serve over rice topped with cashews and green onions.

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

Ingredients

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