How do you make pinneaple chicken?!
How do you make pinneaple chicken?
All I've got is a slow cooker, boneless chicken breasts (thawed) and a can of pinneaples....
Answers:
http://web.foodnetwork.com/food/web/sear...
check out the link for the recipe you want. I did the search for you.
PINEAPPLE CHICKEN
1 can (8 ounces) crushed pineapple with juice
3 tablespoons Gravy Master
1 tablespoon prepared mustard
1/4 cup wine vinegar
1/4 cup water
1 chicken (2 1/2 to 3 pounds), quartered or 4 chicken breasts
In a small saucepan, combine pineapple with juice, Gravy Master, mustard, vinegar and water. Simmer 5 minutes, stirring frequently. Remove from heat. Grill chicken pieces 4 to 6 inches from hot glowing coals for 15 minutes, turning frequently. Brush with prepared pineapple sauce and continue grilling for 15 minutes longer, brushing frequently with sauce. Remove from grill and serve immediately. Heat and serve remaining sauce separately. Makes 4 servings.
4 skinless, boneless chicken breast halves
1 green bell pepper, sliced
4 medium red potatoes, sliced
1 (20 ounce) can sliced juice-packed pineapple, drained, juice reserved
1 (18 ounce) bottle barbeque sauce
DIRECTIONS
Preheat oven to 450 degrees F (230 degrees C). Lightly grease a medium baking dish.
Place the chicken in the baking dish. Arrange pepper, potatoes, and pineapple around chicken. Pour the reserved pineapple juice over all, and top with barbeque sauce.
Bake 1 hour in the preheated oven, or until chicken juices run clear and potatoes are tender.
Slow Cooker Pineapple Chicken Recipe
2 (18 ounce) bottles barbeque sauce (plain or choose a flavored one for a different taste)
1 (15 ounce) can pineapple chunks (with juice)
1 green bell pepper, diced
1 onion, chopped
2 cloves garlic, minced
8 boneless, skinless chicken breast halves
In a large bowl, mix together the barbecue sauce, pineapple with the juice, green pepper, onion, and garlic. Arrange 4 of the chicken breasts in the bottom of a slow cooker. Pour half of the sauce over the chicken. Then arrange remaining 4 chicken breast halves in slow cooker. Pour second half of sauce over the top.
Cover and cook on Low for 8 to 9 hours.
This is the recipe you have been looking for. :)
2 (18 ounce) bottles barbeque sauce (plain or choose a flavored one for a different taste)
1 (15 ounce) can pineapple chunks (with juice)
1 green bell pepper, diced
1 onion, chopped
2 cloves garlic, minced
8 boneless, skinless chicken breast halves
In a large bowl, mix together the barbecue sauce, pineapple with the juice, green pepper, onion, and garlic. Arrange 4 of the chicken breasts in the bottom of a slow cooker. Pour half of the sauce over the chicken. Then arrange remaining 4 chicken breast halves in slow cooker. Pour second half of sauce over the top.
Cover and cook on Low for 8 to 9 hours.
I joined the Yahoo! Groups crockpot_recipes a while back and I find hundreds of crock-pot recipes. This is one I've tried and it was pretty good. I would just substitute other ingredients for what you don't have on hand.
SLOW COOKED PINEAPPLE CHICKEN
1 tablespoon olive oil
8 boneless skinless chicken thighs
2 cloves minced garlic
1 tablespoon freshly grated ginger
1/2 cup chicken broth
1 small can pineapple chunks (reserve 2 tablespoons pineapple juice)
2 tablespoons soy sauce
1 tablespoon rice wine vinegar (preferably seasoned)
2 tablespoons reserved pineapple juice
1 tablespoon cornstarch
1 small can slice water chestnuts
1 bunch scallions, finely chopped
2 cups cooked rice
Heat a large heavy skillet and add the oil.
Season the chicken with salt and pepper, then brown the chicken thighs on both
side.
Add the chicken, garlic, ginger, chicken broth, pineapple chunks and soy sauce
to a crock pot.
Cook on high for one hour, and then turn down to low for four to six hours.
Add the water chestnuts. Just before serving, toss in scallions and combine
well. Serve over cooked rice.
Hawaiian Chicken
2 pounds boneless skinless chicken breast halves
1 16 ounce can pineapple chunks in juice -- drained
1 15 ounce can mandarin oranges -- drained
1/4 cup cornstarch
1/4 cup packed brown sugar
2 tablespoons lemon juice
1/4 teaspoon salt
1/4 teaspoon ground ginger
Combine all ingredients in the crock. Stir well. Cover and cook on LO for 4-5
hours or HI for
2-3 hours.
Crock Pot Chinese Chicken With Pineapple:
? day 15 min prep
4 servings
4 chicken thighs
salt and pepper, to taste
2 tablespoons oil
1 onion, chopped
1 red pepper, seeded and chopped
300 ml chicken stock
1 tablespoon brown sugar
1 tablespoon soy sauce
1/2 teaspoon ground ginger
1 (300 g) can pineapple chunks, drained
2 teaspoons cornstarch
Preheat crock pot on high.
Season chicken with salt and pepper.
Heat oil in skillet and brown chicken on all sides, transfer to crock pot.
Mix all remaining ingredients, except the cornstarch, into the skillet and heat through, stirring well, transfer to crock pot.
Turn crock pot to low and cook for 8 hours until chicken is tender, depending on your crock pot.
Half an hour before serving, blend the cornstarch with a little water and stir into the crock pot to thicken sauce.
Serve on rice.
Just for fun I had to post this with a tropical Thai twist.
Pineapple Chicken (with Coconut Rice)
INGREDIENTS:
Makes 4 or more banana leaf "packets"
1 pkg. banana leaves, fresh or frozen (if frozen, allow 1 hour or more to thaw) - OR tin foil, or parchment paper
2 chicken breasts, cut into bite-size peices
1 bell pepper, red or green, cut into small pieces
1/2 can pineapple tidbits, drained (or use 3/4 cup fresh pineapple, cut into small pieces)
handful of fresh basil leaves (for garnish)
handful of fresh coriander leaves (for garnish)
1/4 cup dry shredded baking coconut (unsweetened)
MARINADE:
1/2 can thick or good quality coconut milk
2 Tbsp. fish sauce
2 kaffir lime leaves
1 green chilli (de-seeded if you prefer a milder dish)
3 cloves garlic
1 thumb-size piece of galangal (or ginger)
1 tsp. dark soy sauce
1 tsp. ground coriander seeds
1/2 cup fresh coriander, including the stems
1/2 cup fresh basil
COCONUT RICE:
1 cup Thai jasmine rice
1 cup coconut milk
1 cup water
1/2 tsp. salt
PREPARATION:
First, prepare the marinade. Place all marinade ingredients in a food processor (or blender) and process well.
In a bowl, mix this marinade with the chicken, bell pepper, and pineapple. Set aside for a few minutes (or up to 8 hours) to let flavors mix and absorb.
Place baking coconut in a dry frying pan over medium-high heat. Stir constantly until the coconut is toasted (turns a light golden brown). Set aside for use later.
To make the coconut rice: Place all coconut rice ingredients in a pot over high heat. Stir well several times to dissolve any lumps of coconut milk and to keep rice from sticking to the bottom of the pot.
Allow the rice to reach a bubbling boil, then turn down the heat to low (around number 2.5 on the dial). Tip: Don't let the rice boil too long over high heat, as it may burn. Place the lid on the pot, but don't cover the rice completely - tilt the lid to let some of the steam escape. Allow to cook like this for approximately 20 minutes, or until all the water has been absorbed.
When the water is gone, turn off the heat, but leave the pot on the burner. Place the cover firmly on the pot, allowing the rice to "steam" cook until you're ready to eat.
Now take out the banana leaves, or tin foil/parchment paper. If using banana leaves, cut 2 sheets for each packet, about 1 foot long and wide (or larger). If using tin foil or parchment paper, simply tear off sheets large enough to envelope individual portions of the pineapple chicken.
Place one banana leaf sheet on top of the other, then scoop about 1/3 cup of the chicken-pineapple mixture onto the center of the leaves. Now wrap it up like a square package, folding the sides over the mixture, and then folding over both ends. Secure the packets with string or toothpicks (using the toothpicks like straight pins).If using tin foil or parchment paper: Simply wrap up portions (1/3 cup) - turn seam-side down for parchment paper.
Place these packets on a baking sheet or pan and bake at 350 degrees for 30 to 35 minutes. Note: some of the juices may escape the packets, so it's best to use a baking sheet or pan that has "sides" to it (to prevent any spillage in your oven).
When the packets have finished baking, take them out and place them on serving plates (if using tin foil or parchment, you may want to remove the pineapple chicken from the packet and plate it normally). Open up the banana leaves and place a generous scoop of the coconut rice next to the chicken. Now sprinkle with fresh coriander, basil, and finally some of the toasted coconut. Serve immediately and enjoy the flavors of the tropics!