Best Spicy Pineapple Apricot Chicken Recipes

UNCLE BEN'S APRICOT PINEAPPLE CHICKEN WITH SWEET 'N SPICY RICE

Steps:

• In a 2-1/2 quart sauce pan with tight fitting lid, add butter and melt over medium high heat.
• Add celery and sauté until soft, about two minutes.
• Add rice and sauté one minute more.
• Add 1-1/4 cups water and juice ONLY from pineapple can.
• Cover, bring to a boil and reduce heat to simmer.
• Let simmer 20 minutes or until liquid is absorbed.
• Stir in crushed red pepper flakes and green onions and set aside until ready to serve with chicken.
• To prepare chicken, spray large sauté pan with non-stick cooking spray. Add chicken and cook for three to four minutes on each side.
• While chicken is cooking, mix pineapple chunks, marmalade and soy sauce and add mixture to sauté pan with chicken.
• Cook additional three to four minutes or until chicken is fully cooked and glazed with sauce.
• Steam vegetables and serve with rice and chicken.

APRICOT PINEAPPLE CHICKEN WITH SWEET 'N SPICY RICE

Steps:

• In a 2 ½ quart sauce pan with tight fitting lid, add butter and melt over medium high heat. Add celery and sauté until soft, about two minutes. Add rice and sauté one minute more. Add 1-¼ cups water and juice ONLY from pineapple pan. Cover, bring to a boil and reduce heat to simmer. Let simmer for 20 minutes or until liquid is absorbed. Stir in crushed red bell pepper and green onions and set aside until ready to serve with chicken.
• To prepare chicken, spray large sauté pan with non stick cooking spray. Add chicken and cook for three to four minutes on each side. While chicken is cooking, mix pineapple chunks, marmalade and soy sauce and add mixture to sauté pan with chicken. Cook an additional three to four minutes or until chicken is fully cooked glazed with sauce.
• Steam vegetables and serve with rice and chicken.

SPICY PINEAPPLE-APRICOT CHICKEN

Steps:

• Mix the Pineapple and Apricot jams with the garlic, soy sauce, Dijon mustard and almonds in a medium sized bowl. Add hot sauces or peppers to taste for your heat preference.
• Brush the chicken with some olive oil and sprinkle with rosemary and grill/broil for 6 to 7 minutes on each side.
• Brush each side of the now somewhat cooked chicken with the pineapple/apricot glaze and allow both sides to cook until done (another 4 to 5 minutes).