Cut your chicken in to 2 inch chunks &
Cook macaroni according to package directions. Drain and set aside in a bowl. Gently blend shredded chicken, pineapple tidbits, apple pieces, sweet relish, mayonnaise, sugar, and salt with the macaroni. Chill thoroughly before serving. Note: You may add 1/3 cup raisins to this salad, if desired.
Cut pineapple in half. Remove fruit from shell, dice, and set aside.
Dip chicken in flour. Deep fry in very hot oil until golden brown, about 5 minutes; drain on paper towels.
Combine vinegar and juices, sugar and salt in saucepan. Squeeze lemon juice into sauce and place lemon half in pan. Bring to boil. Remove lemon shell.
Stir in cornstarch dissolved in water. Return to boil and cook, stirring until thick and clear, about 1 to 2 minutes.
Blend in chicken, pineapple and lychees and heat through. Serve immediately.
Preheat the oven to 400\u00b0F. Wrap the potatoes in aluminum foil and bake for 1 hour.
Meanwhile, cook the chicken breast in boiling salted water for about 12 mins, then cut it into small pieces. Mix the chicken, pineapple, onions, marjoram, mayonnaise and mascarpone (or whipped cream cheese, if using). Add the curry powder and brandy and season to taste.
Unwrap the potatoes, cut open lengthwise and and fill them with curry. Serve them with lettuce leaves, and garnish with pineapple and marjoram.
Cut cooked chicken into good sized chunks.
Drain pineapple, reserving juice.
Chop apple into chunks and dip in pineapple juice to keep them from browning.
Combine chicken, pineapple, apple, grapes and mayonaisse.
Mix well.
Cover and chill 2 hours before serving.
Serve over romaine lettuce leaves.
Top with some of the cashews.
Heat oil in a frying pan or wok, add spices, then cook diced chicken, let cool.
Cook macaroni rings according to package, drain and rinse with cool water.
Mix together chicken, rings, drained pineapple tidbits, sliced green onions (including the greens), cilantro, mayo and coconut milk.
Refrigerate until serving, at least 2 hours.
uice drained from the canned pineapple. Reserve 1 Celsius of sauce
Saute chicken with garlic and onion in olive oil for 2-3 minutes.
Add 1/2 cup BBQ sauce and continue to cook until chicken is done. Cool slightly.
Prepare dough, if using.
Brush dough with additional BBQ sauce.
Cover with about 4 ounces of cheese.
Top with chicken, pineapple, cilantro and remaining cheese.
Bake at 500\u00b0 for about 10 minutes or until cheese is bubbly.
(If using Boboli crust, follow package directions).
Preheat an oven-grill to moderately high. Split rolls in half horizontally. Spread cut side with margarine. Place rolls on a baking tray.
Top rolls with chicken, pineapple, corn and cheese. Grill for 4-5 minutes or until cheese is melted and golden brown. Serve sprinkled with chives.
In a large saucepan, combine the first 6 ingredients until smooth. Bring to a boil. Then reduce heat and simmer for 2 minutes stirring occasionally.
Add the chicken, pineapple, water chestnuts, and ginger.
Cover and simmer for 10 minutes. Serve over rice or whatever side dish you'd like!
uice.
Set pineapple chunks aside. Combine brown sugar,
owl, and blend well. Add chicken breasts, and let marinate for
Preheat oven to 350\u00b0F. Heat oil in a pan and brown chicken breasts for 5 mins on each side. Toast bread. When chicken is cooked through, drain on paper towels and slice diagonally.
Top slices of toast with layers of arugula, chicken, pineapple rings, cranberries and Gouda. Bake for 5-10 mins. Garnish with physalis and cranberries.
Preheat the oven to 400\u00b0F. Lightly grease two large baking sheets. Place the pita breads on the pans. Spread each evenly with pizza sauce.
Top with chicken, pineapple, red pepper, olives, feta and grated cheese.
Bake for 8-10 mins or until golden. Serve sprinkled with pine nuts.
owl, dilute the cream of chicken soup with the remaining broth
0 seconds. Add the ground chicken, 1 teaspoon salt, cumin, fennel
he carcass of a roasted chicken, which I keep in my
Combine barbecue sauce, orange juice, brown sugar, oil, flour and salt; mix well.
Cook, stirring until mixture comes to a boil and thickens slightly.
Add chicken, pineapple, water chestnuts and ginger.
Cover and simmer for 10 minutes.
Serve over hot rice and sprinkle with toasted nuts.
Serves 6 to 8.
Double recipe of sauce to make dish a lot juicier.
Separate chicken from bones and chop or
br>Add 2 cups of chicken to food processor and pulse