Easy Pineapple Chicken Recipe

Listing Results Easy Pineapple Chicken Recipe

WebIn a small bowl, mix together all the ingredients for the Teriyaki sauce – coconut aminos, rice vinegar, arrowroot flour, sesame …

Rating: 4.7/5(16)
Total Time: 25 minsCategory: Main CourseCalories: 688 per serving1. Cut the chicken breast into small pieces, season with 3 tbsp coconut aminos, and 2 tbsp arrowroot flour. Mix marinade in, and fully coat the chicken.
2. While the chicken is marinating, chop broccoli into small florets, and cube the red bell pepper. Mince garlic and ginger. Chop up scallions, separating the white and green parts**.
3. Prepare the pineapple by removing the skin, core and chop it into cubes (or you can buy the cubed fresh ones).
4. In a small bowl, mix together all the ingredients for the Teriyaki sauce. Set aside.

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WebTransfer to a plate once cooked to 165F. In the skillet, stir fry the pineapple and then the veggies until tender-crisp, and add the …

Rating: 5/5(11)
Total Time: 35 minsCategory: Main CourseCalories: 407 per serving1. Add the sauce ingredients to a small bowl. If you don't have quite enough pineapple juice to make 3/4 cup, just top the rest up with water. Whisk until smooth.
2. Prep your veggies.
3. Cut the chicken into 1" pieces and add them to a bowl. Toss them with the garlic powder and some pepper. Add the cornstarch and toss until coated.
4. Add 2 tablespoons of olive oil to a deep skillet over medium-high heat. Let the pan heat up for a few minutes. Cook the chicken in two batches (don't crowd the pan). Cook the chicken for 4 minutes and then flip (I use tongs to do this quickly) and cook for another 3-4 minutes or so. Chicken should be browned and cooked through (165F). For the second batch, I add another tablespoon of olive oil to the pan. Transfer each batch of the chicken to a plate when it's done.

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WebHeat remaining 1 tablespoon olive oil in a wok over medium-high heat. Add bell pepper and stir-fry for 3 minutes. Add scallions and …

Rating: 5/5(139)
Total Time: 30 minsServings: 4Calories: 307 per serving1. Combine soy sauce, 2 tablespoons olive oil, paprika, and salt in a bowl. Add chicken strips and let marinate while preparing the remaining ingredients.
2. 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.
3. 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.

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WebAdd the fried chicken to the prepared 9×13 pan. Whisk the cornstarch into the sauce, then pour over the chicken, add the chopped bell pepper and onions and stir to coat. Place in the oven and bake …

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WebSoak 10 wooden skewer sticks in the water for about 1 hour. In a large mixing bowl, add all marinade ingredients. Whisk until well combined. Place the chicken breast into a large Ziploc bag or in an air …

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Web4 / 10. Lemon Thyme Chicken Thighs. This quick and easy recipe for crispy, skillet-cooked chicken thighs seasoned simply with fresh lemon and thyme. Go to …

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WebGrilled Basil Chicken. This cinch of a marinade gives the chicken lots of Italian flavor. Serve the chicken with a tossed green salad and garlic breadsticks, or put …

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WebDirections. In a large bowl, combine the first 6 ingredients; add chicken and turn to coat. Cover and refrigerate 1-2 hours. Drain and discard marinade. Grill chicken, covered, over medium heat or broil 4 in. …

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WebPreparation. In a large bowl, combine the chicken with 1 tablespoon soy sauce, 1 tablespoon cornstarch, and 1 egg. Cover and marinate in the fridge for 20 minutes. Cut the pineapple in half …

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WebRemove any air from the bag and seal. Shake the bag until all of the chicken is coated with sauce. Marinate for at least 4 hours, preferably overnight. Place the …

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WebCup up chicken into small cubes. Heat oil in a large skillet. Stir fry the chicken with spices (onion, garlic, ginger, salt and pepper) for about 12 minutes or until …

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WebFrom egg casseroles at breakfast, keto fried chicken at dinner, even birthday cake for dessert, ditching carbs couldn't be easier with these low-carb recipes.

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Webpineapple, Dijon mustard, canola oil, chicken tenderloins, honey and 3 more Light Salad for After Over Indulging Kooking pineapple, chicken breast, juice, cherry …

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WebInstructions. Combine the chicken with the seasonings, lime juice, and 1 tbsp oil. Mix well so all of the meat is evenly coated and set aside. Finely dice the …

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WebGradually add to skillet. Stir in the honey, teriyaki sauce and pepper. Bring to a boil. Cook and stir until thickened, about 30 seconds. Add pineapple and chicken; heat …

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WebReserve ¼ c marinade and pour remaining marinade over chicken. Place zip-top bag full of chicken in refrigerator for at least 30 minutes, and up to two hours. Heat …

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WebPreheat oven to 375 F. Trim off any excess flaps of skin from the thighs. Place flour on a plate and dredge the chicken thighs. In a large heavy bottomed skillet …

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