Pineaple Chicken recipe?

Just looking just throw em out therePineaple Chicken recipe?
4 skinned and boned chicken breasts


2 tablespoons olive oil


1 tablespoon chili powder


2 teaspoons garlic salt


2 teaspoons paprika


Pineapple Salsa


Garnish: lime slices


Preparation


Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/2-inch thickness using a meat mallet or rolling pin. Rub evenly with olive oil, and sprinkle evenly with chili powder, garlic salt, and paprika.





Grill chicken, covered with grill lid, over medium-high heat (350掳 to 400掳) 4 minutes on each side or until done. Serve with Pineapple Salsa. Garnish, if desired





Pineapple Salsa


1/4 cup diced red bell pepper


3 tablespoons light brown sugar


2 tablespoons chopped fresh cilantro


2 tablespoons orange juice


2 tablespoons fresh lime juice


1 tablespoon chopped chipotle pepper in adobo sauce


1 tablespoon butter or margarine


1 (15-ounce) can sliced pineapple, drained


Preparation


Stir together first 6 ingredients.





Melt butter in a large nonstick skillet over medium-high heat; add pineapple slices, and cook 2 minutes on each side or until golden brown. Coarsely chop pineapple, and combine with red bell pepper mixture.Pineaple Chicken recipe?
Hawaiian Skillet Chicken


4 boneless, skinless chicken breasts (about 1 1/2 pounds)


Salt and pepper to taste


1/2 cup flour


2 tablespoons vegetable oil (canola, corn, peanut)


Hawaiian Sauce


1 (8 ounce) can pineapple chunks, with juice


1/2 cup brown sugar


3 tablespoons soy sauce


1 tablespoon fresh ginger, minced


1/8 teaspoon ground cloves


1/4 teaspoon paprika


1/2 teaspoon kosher salt


1 tablespoon flour


Remove tenderloin from chicken breast to allow it to cook evenly. Salt and pepper all of the chicken. Place flour on a plate and coat the chicken (including the tenderloins) on both sides with flour, pressing to make sure it adheres. Shake off excess flour. In a large, heavy skillet, heat oil over medium-high heat. Once the oil is hot, add the chicken pieces to the skillet, without crowding the pan, work in batches and add more oil if necessary. Saut茅 chicken for 4 minutes, without moving, it will become nicely brown. Adjust the heat--up or down if needed. Turn the cutlets and continue to saut茅 for an additional 2 to 3 minutes until chicken is evenly browned and cooked throughout, (tenderloin pieces take less time, 2 minutes per side) Transfer the chicken to a plate and remove the skillet from the heat. Sauce: Add the pineapple with the juice, brown sugar, soy sauce, ginger, cloves, paprika and salt. Return the skillet to medium heat and stir for a minute. Add the tablespoon of flour and continue to heat the sauce, stirring to collect any remaining juices and brown bits from pan, and allowing it to thicken slightly (about 2 minutes). Pour the sauce over the chicken and serve with white rice.
chicken and pineapple curry








Marinade for chicken:


2 cloves garlic, peeled and roughly choped


handful fresh coriander stems


2 tsp sesame seeds


1 tsp ground ginger


1 tsp chilli flakes


3 tbsp vegetable oil


salt


freshly ground black pepper


For the chicken:


100g/3戮oz caster sugar


2 limes, juice only


2 chicken breasts, skin removed


1 tbsp tomato puree


陆 pineapple, skinned and diced


handful basil leaves, ripped





Method


1. Place all the ingredients for the marinade in a mini food processor and blend until a paste is formed.


2. Slice the chicken into strips and put into a bowl with the marinade making sure the chicken is well coated.


3. Place the sugar in a frying pan and heat until it turns to caramel.


4. Add the juice of the limes and stir.


5. Add the chicken and the marinade and fry for four minutes.


6. Add the tomato pur茅e and pineapple chunks and simmer for 3-4 minutes.


7. Stir in the basil leaves and serve.