Chicken and Pineapple Recipe?

Any good ideas on a recipe for chicken and pineapple? And what side dish would go with that?Chicken and Pineapple Recipe?
Two recipes:





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.





SWEET AND SOUR CHICKEN WITH PINEAPPLE SAUCE





Sweet and Sour Chicken:


1 whole chicken


5 tbsp. soy sauce


1 tbsp. wine


Peanut oil or vegetable oil


1 sm. onion, diced


1/2 c. pineapple juice


2 1/2 c. cold water


5 parsley sprigs for garnish





Drain pineapple juice from canned pineapple; pineapple to be used for sauce.


Clean the chicken and cut into serving pieces. Marinate with soy sauce and wine for about 30 minutes. Deep fry in hot peanut oil until chicken is golden brown. Remove the chicken and drain off oil from frying; set marinade aside.





Heat 3 tablespoons of the oil in a skillet and stir fry the onion. Add pineapple juice and the reserved marinade.





Put the chicken back in the skillet; add cold water and cover with lid. Stew at low heat for 30 minutes--until chicken is done and only half of the liquid is left. Remove chicken and arrange on a platter.





Pineapple Sauce:


1 (1 lb.) can chunk pineapple


2 tbsp. raisins


1 tbsp. cornstarch


1 tbsp. cold water


1/2 tbsp. sesame oil





Drain liquid from pineapple; use for cooking chicken.


Disperse cornstarch in 1 tablespoons cold water.





Add pineapple and raisins to the cooking liquid in the pan. Cook for 5 minutes over low heat. Add cornstarch-water mixture and sesame oil. Stir and cook until thickened. Pour the sauce over the chicken and garnish with parsley sprigs.Chicken and Pineapple Recipe?
Baked Pineapple Chicken


Chicken breasts baked with pineapple and seasonings.


INGREDIENTS:


3/4 cup all-purpose flour


1 1/2 teaspoons salt


1 teaspoon celery salt


1/2 teaspoon garlic powder


1/4 teaspoon onion powder


1/2 teaspoon ground nutmeg


8 chicken breast halves, skin removed


1/2 cup butter


2 cups pineapple juice, unsweetened


1 tablespoon plus 1 teaspoon soy


1/4 cup granulated sugar


PREPARATION:


Mix together flour, salt, celery salt, garlic powder, onion powder, and nutmeg; dredge chicken in seasoned flour mixture. In a heavy skillet brown chicken breasts in melted butter. When chicken is golden brown, transfer to a 13x9x2-inch baking dish. Combine pineapple juice, soy sauce and sugar; mix well and pour over chicken. Cover tightly with foil and bake in 350掳 oven for 30 minutes. Remove foil and continue baking until chicken is tender, about 30 to 40 minutes longer, basting with pan juices several times. Serve sauce with the chicken, if desired.


Pineapple Chicken Recipe serves 6 to 8.


More Chicken and Pineapple Recipes





..... HOPE THIS HELPS CHOOSE ME 4 THE BEST ANSWER ..


IT LOOKES LIKE ALOT BUT THERES NOT ALOT OF INGREDIENTS AND YA SO G2G MUCH LUV XOXOXOXOXO
go to recipe source dot com. you can type ingredients and search and a multitude of suggestions come up. i would suggest a green salad with a pineapple viniagrette
G'day Sara,





Thank you for your question.





Dimondz has suggested a baked dish. Here is an Asian dish from rec.food.recipes.





Bo Lo Shao Ji (Chicken with Pineapple)





1 Whole chicken(about 2 pounds)


4 tablespoons Light soy sauce


1 tablespoon Dark soy sauce


1 tablespoon Sake or Chinese rice wine


1 Onion, cut into 1/2-inch cubes


3 slices Canned pineapple, cut into 1/2-inch cubes


2/3 cups Juice from the pineapple can


2 1/2 cups Water


1 tablespoon Cornstarch dissolved in 2 Tablespoons water)


1 tablespoon Sesame oil


Chinese parsley for garnish


3 tablespoons Salad oil


3 cups Oil for deep-frying





Clean the cavity of the chicken with a cloth. Prick all over the skin with a fork. Wipe off any moisture. Place the chicken in a bowl. Pour Mixture A over the chicken and let stand for about 30 minutes. Remove the chicken and reserve


the marinade. Heat 3 cups of frying oil to 350F in a wok. Add the chicken and fry until golden, spooning hot oil over it from time to time with a ladle.





Remove the chicken and drain on a rack. Pour off oil from the wok. Heat 3 tablespoons fresh salad oil in the wok and saute the onions until they become fragrant. Add the reserved marinade and pineapple juice; bring to a boil. Add the water and chicken. Cover and cook for 25 minutes. Remove the chicken when


the liquid is reduced to 1 cup. Add the pineapple chunks top the liquid and cook over very low heat for 15 minutes. Meanwhile, cut the chicken into 2-inch pieces, leaving the bone attached. Arrange them on a platter. If necessary, thicken the pineapple sauce with a little dissolved cornstarch. Sprinkle with


sesame oil and stir well. Pour the sauce over the chicken, garnish with Chinese parsley (coriander) leaves and serve.





Steamed rice would be a good side dish.





I have attached sources for your reference.





Regards
CHINESE PINEAPPLE CHICKEN


A mildly sweet and pungent dish. No soy sauce is used in the sauce, so it is lighter in color than other sweet and pungent dishes.


1 fryer, about 3 1/2 pounds


1 medium onion


2 stalks celery


1 5-ounce can water chestnuts


4 slices canned pineapple


1 tablespoon cornstarch


1 tablespoon of soy sauce


1 teaspoon salt


1 tablespoon water


4 tablespoons lard or cooking oil


1/4 cup canned pineapple syrup











Remove meat from bones of chicken. Cut meat, onion and celery into 3/4'; cubes. Cut water chestnuts into quarters. Cut pineapple slices into eighths. Mix cornstarch, soy sauce, salt and water. Smear chicken with mixture. Heat 1 tablespoon lard or cooking oil in frying pan. Add onion and stir half minute. Add celery and water chestnuts and cook, stirring, 1 minute. Remove. Heat remaining 3 tablespoons lard or cooking oil. Add chicken meat and cook 2 minutes only (overcooking the diced chicken will ruin the dish). Return vegetables; add pineapple pieces. Stir until heated. Add pineapple syrup. Bring to a boil.





Serves 4.
Try allrecipes.com. They have tons of good ideas.
Like we have Ham and pinapple. Like bake the ham and have the pineapple (chunks) poured all over the ham while it is baking.





a good side would be like any kind of potatoes.