Good chicken recipe with pineapples? is there any? just split chicken breast.?

Question

I have split chicken breast and a can of pineapples but dont know of any recipes can anyone help?

Answer 1

Baked Chicken with Orange Pineapple Juice

1 chicken (about 3 pounds) quartered or 3 pounds chicken parts
4 teaspoons Dijon mustard
2 tablespoons honey
1/2 cup finely chopped onions
1/4 cup finely chopped bell peppers
2 tablespoons unsalted butter, cut into bits
1 teaspoon paprika
1 teaspoon ground cinnamon
1 cup orange juice
1/2 cup pineapple juice
2 teaspoons basil
1/4 cup firmly packed dark brown sugar
Salt and ground black pepper to taste

Position rack in the center of the oven. Preheat oven to 350 degrees. Mix together Dijon mustard, basil and honey. Smear the skin of the chicken with Dijon mustard and honey mixture.
Arrange chicken skin side down in a shallow roasting pan or baking dish just large enough to hold it in a single layer. Sprinkle the pieces with finely chopped onions, bell peppers, butter, salt and pepper, and paprika. Pour orange and pineapple juice around the chicken. Bake, basting once for 30 minutes. Turn the chicken skin side up and sprinkle with brown sugar. Bake until the chicken is tender and golden, about 20 minutes longer. Add more orange juice or pineapple juice if the pan seems dry. Pour the juice into a small sauce pan and boil over high heat until it becomes syrupy. Spoon the sauce over the chicken and serve.



Cafe Terrace Chicken Marsala and Pineapple

4 skinless, boneless chicken breasts
3 cups all-purpose flour
2 tablespoons butter
10 tablespoons pineapple, diced
8 ounces Marsala wine
Salt, to taste

Thinly slice chicken and pound flat. Coat with flour and sauté in butter, adding salt, until golden brown. Add pineapple and wine. Cook until sauce is reduced to creamy texture.



Caribbean Chicken with Pineapple

4 - 6oz pieces chicken
1 large red pepper; cored, deseeded, chopped
1 teaspoon curry powder
1 cup chicken stock
salt and fresh ground black pepper; to taste
4 pineapple rings; fresh or canned
1 banana
1 orange; peeled and sliced

Yield: 4 servings

Put the chicken portions in a casserole dish with the chopped pepper and curry powder. Pour over the stock and add salt and pepper. Cover and cook in a preheated hot oven at 425 F for 50 minutes. Chop the pineapple rings and banana and add to the casserole. Cook for a 10 minutes or until the chicken is tender. Garnish the casserole with the orange slices.



Chicken Teriyaki with Cashew Pineapple Rice

Marinade:
1 cup teriyaki sauce
3/4 cup pineapple juice
1/2 cup brown sugar
1/2 cup vinegar
1 teaspoon garlic powder
1/4 cup Worcestershire sauce
1/2 cup Italian salad dressing

Mix all ingredients and bring to a boil. Cool; divide in half. Use half to marinade 1-1-1/2 pounds boneless chicken breast or chicken breast tenders over night. Refrigerate other half to be used later. Prepare rice for 4 people as instructed on box. Remove chicken from marinade and discard marinade. Grill or broil chicken while rice is cooking. Stir into cooked rice, 1 small can of crushed pineapple (drained) and about 3/4 cup of cashew pieces. Reheat other half of marinade. Serve grilled chicken over rice mixture with marinade sauce. Also serve any type oriental vegetables you desire (I recommend snowpeas, water chestnuts, cauliflower, broccoli and carrots.)



Island Chicken with Pineapple Salsa

8 ounces unsweetened crushed pineapple (with juice)
1 tablespoon reduced-sodium soy sauce
1 tablespoon honey
2 cloves garlic, minced
1/4 teaspoon crushed red-pepper flakes
4 chicken breast halves (6 ounces each), skinned and boned
1/2 cup diced onions
1/4 cup packed brown sugar
2 tablespoons lime juice
1 teaspoon minced jalapeno pepper (wear plastic gloves when handling)
1 teaspoon minced fresh cilantro

Strain the pineapple; reserve the juice. Place the pineapple in a medium bowl. Cover and refrigerate. Place the pineapple juice in a shallow nonmetal dish. Add the soy sauce, honey, garlic, and red-pepper flakes. Mix well. Add the chicken and turn to coat all sides. Cover and refrigerate for at least 4 hours or up to 24 hours, turning occasionally. Preheat the grill or broiler. Coat the grill rack or broiler pan with no-stick spray. Remove the pineapple from the refrigerator. Add the onions, brown sugar, lime juice, jalapeno peppers, and cilantro. Mix well. Let stand at room temperature. Remove the chicken from the marinade; reserve the marinade. Grill or broil 4" from the heat for 5 minutes.
Turn and cook for 5 minutes, or until the chicken is no longer pink in the center. Check by inserting the tip of a sharp knife into 1 breast. Transfer the marinade to a small saucepan. Bring to boil over medium-high heat. Cook for 5 minutes, or until reduced by half. Pour over the chicken. Top with the salsa.

Makes 4 servings

To freeze, pack the cooled cooked chicken and sauce in a freezer-quality plastic container. Pack the salsa in a separate freezer-quality plastic container. To use, thaw both overnight in the refrigerator, Cover the chicken and microwave on high power for 3 minutes. Top with the salsa.



Pineapple Glazed Breasts of Chicken

Serving Size : 4

1 can pineapple slices, save syrup (8-1/2 oz.)
1-1/2 tablespoons soy sauce
2 tablespoons wine vinegar
2 tablespoons honey
2 tablespoons catsup
4 Boned and skinned chicken breasts
2 tablespoons butter
1 tablespoon cooking oil
2 teaspoons cornstarch

Combine pineapple syrup with soy sauce, vinegar, honey and catsup. Pour over chicken breast. Cover and refrigerate 1 or 2 hours. Drain, saving marinade. Brown chicken in heavy skillet using 1 tablespoon butter and oil. Blend cornstarch with marinade and remaining butter. Heat to boiling; pour over chicken in skillet. Cover tightly; cook slowly about 20 minutes until tender. During cooking, baste with pan sauce several times to glaze chicken. About 5 minutes before chicken is done, add drained pineapple slices to heat and glaze.

Answer 2

Pineapple is wonderful with chicken. I would marniate the chicken in the some of the pineapple juice in a baggie or glass pan. Add some pepper and salt and maybe some garlic to the mix. Cover and refreidgerate for a few hours. Then you can either use the grill or in the oven, bake the chicken. Take the rest of the juice that was not in contact with the chicken and in a small sauce pan, add 3 T. ketchup, 1 t. hot sauce and salt and pepper and heat until thickened and use this to baste the cooking chicken. You can add the pineapple to the chicken as it cooks, or you can grill them if you are using the bbq grill. I would serve this with rice and a salad or green veggie.
good luck

Answer 3

Easy Honey Mustard chicken

Ingredients
Chicken breast, bone in. (any chicken piece will do, but breast takes the longest to cook)
Honey
Mustard (regular or spicey)
Soysauce
Pineapples
dried basil, optional

In a bowl add a good amount of honey (say 1/4 cup), a good squeeze of mustard, 1 tsp soy sauce and the basil. Stir well.

In a lightly gresed baking pan add the chicken breast. Spoon some of the honey mustard mix on each breast. Cover with foil and Bake for 20 minutes at 350 degrees.

After 20 minutes, spoon more mix on the chicken and add the pineapples (drain can first). Bake uncovered for 15-20 more minutes until done.

If using boneless chicken, bake uncovered for 10-15 minutes.

Answer 4

This is a recipe I tried off the back of Campbell's Golden Mushroom Soup. The original recipe calls for pork chops but I substituted chicken and it's delicious!

Polynesian Chicken

Prep/Cook Time: 20 minutes
Serves: 4

Ingredients:
4 boneless chicken breasts
1 tsp. garlic powder
1 tbsp. vegetable oil
1 medium onion, chopped
1 can (10 3/4 oz.) Campbell's® Condensed Golden Mushroom Soup
1/4 cup water
1 can (8 oz.) pineapple chunks
3 tbsp. soy sauce
1 tbsp. honey
2 cups cooked white rice
Sliced green onions

Directions:
SEASON chicken with garlic powder.
HEAT oil in skillet. Cook chicken until browned. Add onion.
ADD soup, water, pineapple with juice, soy and honey. Heat to a boil. Cook over low heat 10 min. or until done.
SERVE with rice and sprinkle with green onions.

Answer 5

Hawaiian Chicken

2 whole chicken fryers, cut in parts ( you can use chicken breasts)
1/2 cup butter or margarine
1/4 tsp. seasoned pepper
1/2 tsp. crushed rosemary
1 cup fresh orange juice
2 Tbs. lemon or lime juice
1 Tbs. soy sauce
1/2 cup brown sugar
2 Tbs. cornstarch
1 fresh pineapple, cut in chunks
2 papayas, peeled, chunked
Shredded coconut

Brown chicken in 1/2 cup melted butter or margarine. Place in a shallow
baking dish, and drizzle with 1/2 of remaining melted butter. Sprinkle
with pepper and rosemary. Bake at 350° for 40 minutes.

Meanwhile, chunk the pineapple and papayas; set aside. Combine the
orange and lemon juice with the soy sauce. In a separate container, mix
the cornstarch and brown sugar together until mostly lump-free. Add the
cornstarch mixture to the citrus mixture in a saucepan and stir until
cornstarch and sugar are dissolved. Cook and stir until thickened. Add
the pineapple and papaya chunks. Pour over chicken and continue baking
for 10 to 15 more minutes, uncovered. Sprinkle chicken with coconut.
Serve with rice and a fruit salad, if desired. Serves 10-12.

Answer 6

try this recipe (if you don't have gravy master, just use corn starch or flour to thicken)

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.

Answer 7

Marinate your chicken in teriyaki sauce. I like a zipper bag, and store in fridge until time to cook. Transfer to greased baking pan, top w/ P/A slices (or chunks, or crushed p/a). Then roast in a slow oven, about 325ºF or so. Brush w/ fresh teriyaki saice (discard marinade in bag) every 30 min or so.

I also love P/A rings grilled on the grill outside, along w/ grilled bnls sknls chicken breasts.

Answer 8

You can also make a glaze with the pineapples, add brownsugar and puree with the pineapples. Bake in the oven. Warning though...I have never done this with chicken, only pork.

Answer 9

Grill the chicken and serve with pineapple salsa on top.

Answer 10

Tia Chicken Pineapple Curry

INGREDIENTS:
2 cups uncooked jasmine rice
1 quart water
1/4 cup red curry paste
2 (13.5 ounce) cans coconut milk
2 skinless, boneless chicken breast halves - cut into thin strips
3 tablespoons fish sauce
1/4 cup white sugar
1 1/2 cups sliced bamboo shoots, drained
1/2 red bell pepper, julienned
1/2 green bell pepper, julienned
1/2 small onion, chopped
1 cup pineapple chunks, drained

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DIRECTIONS:
Bring rice and water to a boil in a pot. Reduce heat to low, cover, and simmer 25 minutes.
In a bowl, whisk together curry paste and 1 can coconut milk. Transfer to a wok, and mix in remaining coconut milk, chicken, fish sauce, sugar, and bamboo shoots. Bring to a boil, and cook 15 minutes, until chicken juices run clear.
Mix the red bell pepper, green bell pepper, and onion into the wok. Continue cooking 10 minutes, until chicken juices run clear and peppers are tender. Remove from heat, and stir in pineapple. Serve over the cooked rice.


Honey Pineapple Chicken

INGREDIENTS:
1 (8 ounce) can crushed pineapple, with juice
1/4 cup honey
1/4 cup vegetable oil
4 skinless, boneless chicken breast halves
1/2 cup all-purpose flour
1 teaspoon red wine vinegar
4 teaspoons chopped fresh mint

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DIRECTIONS:
In a small bowl, blend pineapple juice and honey.
Heat oil in a large, heavy skillet over medium heat. Dredge chicken in flour, and arrange in the skillet. Brush with the pineapple juice and honey. Sprinkle with red wine vinegar. Cook 7 to 10 minutes on each side, until chicken is no longer pink and juices run clear. Top with crushed pineapple and fresh mint to serve.

Baja Chipotle Grilled Chicken with Pineapple

INGREDIENTS:
1 (12 ounce) bottle Lawry's® Baja Chipotle Marinade With Lime Juice
2 pounds boneless, skinless chicken breast halves
1 (20 ounce) can pineapple slices in natural juice, drained

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DIRECTIONS:
In large resealable plastic bag, pour 1 cup Lawry's® Baja Chipotle Marinade With Lime Juice over chicken; turn to coat. Close bag and marinate in refrigerator 30 minutes.
Remove chicken from Marinade; discarding Marinade. Grill or broil chicken and pineapple, turning once and brushing often with remaining Marinade, 10 minutes or until chicken is thoroughly cooked and pineapple is tender. Garnish, if desired, with sliced green onions.


For Baja Barbecued Caesar Salad, prepare recipe as above. Slice chicken and cut pineapple into chunks. Toss chicken and pineapple with romaine lettuce, croutons, shaved Parmesan cheese and Wish-Bone® Creamy Caesar Dressing.


Pineapple Chicken Tenders



INGREDIENTS:
1 cup pineapple juice
1/2 cup packed brown sugar
1/3 cup light soy sauce
2 pounds chicken breast tenderloins or strips
skewers

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DIRECTIONS:
In a small saucepan over medium heat, mix pineapple juice, brown sugar, and soy sauce. Remove from heat just before the mixture comes to a boil.
Place chicken tenders in a medium bowl. Cover with the pineapple marinade, and refrigerate for at least 30 minutes.
Preheat grill for medium heat. Thread chicken lengthwise onto wooden skewers.
Lightly oil the grill grate. Grill chicken tenders 5 minutes per side, or until juices run clear. They cook quickly, so watch them closely.