alt in a bowl. Add chicken strips and let marinate while
ginger, and chicken in a bowl, making sure chicken is coated.
Bring broth to a boil; add chicken cubes.
Simmer 10 minutes, stirring occasionally.
Add undrained pineapples,
carrot slices, red and green peppers, vinegar and sugar.
Bring to a boil.
Stir cornstarch into soy sauce until smooth.
Stir into chicken mixture.
Bring to a boil, stirring constantly.
Lower heat. Cover and simmer 10 minutes.
Serve with rice.
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Thread green bell pepper, onion, chicken, and pineapple onto skewers; brush with barbeque sauce.
Cook on the preheated grill until chicken is no longer pink in the center and the juices run clear, 7 to 10 minutes per side.
remove from heat.
Arrange pineapple rings, cherries and nuts in
Heat oil and fry the chicken until golden brown.
Add onions, garlic, ginger, capsicum, carrot and cook for 5 minutes.
Add in tomato ketchup, soya sauce, honey, curry powder and 5 spice powder. Stir occasionally and cook it for 10-15 minutes.
Add salt and pepper to taste.
Your easy peasy chicken curry is ready!
a bowl. Many Vietnamese Chicken recipes usually require a short time
Boil chicken breasts until cooked thoroughly. Run cold water over chicken until cool then shred or cut.
Mix remaining ingredients in with chicken and enjoy!
nd reserved pineapple juice: mix well.
Place 1 chicken breast half
onion powder, and nutmeg; dredge chicken in seasoned flour mixture.
arinade, in sauce pan combine pineapple juice, honey, worcestershire sauce, garlic
Flatten chicken to 1/2-inch thickness. Pour salad dressing into a shallow bowl; dip chicken in dressing.
In a large skillet, heat oil. Add chicken; cook over medium-high heat for 5-7 minutes on each side or until juices run clear. Remove and keep warm.
Add pineapple slices to the skillet; cook for 30 seconds on each side or until lightly browned. Place a slice on each chicken breast half. Sprinkle with cheese if desired.
Place the chicken in the crock pot and top with the pineapple, beans
uice, and cut the pineapple rings in half; set aside.<
Mix together.
Place chicken breasts in pan; season. Pour mixture over chicken.
Bake at 350\u00b0 for 1 1/2 hours. Great over rice.
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!
Place chicken in a 13 x 9 x 2-inch baking dish.
Combine Worcestershire sauce and next 3 ingredients; stir well.
Pour over chicken.
Cover and marinate in the refrigerator for 1 hour.
Place the chicken, bay leaves, cloves, juniper berries
Drain pineapple chunks, reserving 2 Tbsp juice.
In a large skillet, heat vegetable oil. Cook bell pepper, onion, mushrooms, and water chestnuts in hot oil, over medium heat, until crisp tender. Remove vegetables, set aside.
Cook chicken chunks until browned. Add vegetables back to skillet with sauces, pineapple, and reserved pineapple juice. Heat through.
Serve over hot cooked rice.
Top with chow mein noodles, if desired.
In a large bowl (non metallic) combine pineapple, barbecue sauce, soy sauce and ginger in.
Add chicken, turning to coat all sides.
Cover and marinate 15 minutes in refrigerator.
Grill or broil chicken 15 to 20 minutes or until chicken is no longer pink, brushing occasionally with marinade and turning once halfway through cooking.
Discard any remaining marinade.
Garnish with pineapple wedges if desired.