Best 6 Chicken In Pineapple Orange Sauce Recipes

SWEET AND SOUR ORANGE CHICKEN

Steps:

• Beat ice water and egg together in a bowl using a whisk or a fork. Add baking soda and salt and mix to combine. Add 1 cup flour to water mixture; mix until blended but lumpy.
• Place remaining 1 cup flour in a separate bowl. Cover each piece of chicken in flour, then move to egg mixture and cover, letting excess batter drip off.
• Heat vegetable oil in a wok or large, deep frying pan over medium heat until a drop of water crackles when placed into oil.
• Place chicken into the hot oil and fry, flipping if needed, until no longer pink in the center and golden brown, 3 to 4 minutes. Set aside and keep warm.
• Combine cornstarch and 3 tablespoons water in a small bowl.
• Combine sugar, ketchup, vinegar, 1/2 cup water, orange marmalade, pineapple, pineapple juice, soy sauce, ginger, garlic, and red pepper flakes in a medium saucepan. Bring to a boil; add cornstarch mixture. Reduce heat and let simmer, stirring frequently, until desired thickness is reached.
• Pour sauce over chicken and serve.

MOJO CHICKEN WITH PINEAPPLE

Steps:

• Pat the chicken dry and season all over with salt and pepper. Set aside.
• Heat the broiler with a rack 6 inches from heat source. On a foil-lined quarter sheet pan (or half sheet pan), drizzle the pineapple chunks and orange quarters with 1 tablespoon olive oil and season with salt and pepper. Toss to coat, then broil until charred in spots, 8 to 13 minutes.
• Meanwhile, make the mojo: On a cutting board, coarsely chop the garlic and jalapeño. Add the chopped cilantro stems, orange zest, lime zest, dried oregano and 1 teaspoon salt. Chop and smash the mixture until a coarse paste forms. Transfer the mixture to a large bowl, then stir in the lime juice, ground cumin and 2 tablespoons olive oil.
• Transfer the charred fruit to the mojo and transfer the chicken to the sheet pan. Coat with remaining 1 tablespoon olive oil and broil until cooked through and charred in spots, 15 to 20 minutes (no need to flip).
• Add the cooked chicken to the mojo, pineapple and orange wedges, and toss to coat. Let sit 5 minutes or up to 1 hour. Slice the chicken and serve on a platter, with the sauce poured over top and the charred pineapple and orange wedges alongside. Season to taste with salt and pepper, and sprinkle with cilantro leaves. Squeeze orange wedges over top as desired.

BAKED PINEAPPLE CHICKEN

Steps:

• In a large resealable plastic bag, combine the broth, soy sauce and 1/2 teaspoon ginger; add chicken. Seal bag and turn to coat; refrigerate for 2 hours, turning occasionally., Drain pineapple, reserving 1/2 cup juice; set aside 1/4 cup pineapple (refrigerate remaining pineapple and juice for another use). In a saucepan, combine cornstarch and reserved pineapple juice until smooth. Stir in the pineapple, orange marmalade, lemon juice and remaining ginger. Bring to a boil; cook and stir for 1-2 minutes or until thickened., Drain and discard marinade. Place chicken in a 9-in. square baking dish coated with cooking spray. Top with pineapple mixture. Bake, uncovered, at 350° for 45-50 minutes or until juices run clear.

ORANGE & PINEAPPLE CHICKEN STIR-FRY

Steps:

• Combine all sauce ingredients in a small bowl and set aside.
• Cook pasta until firm to the bite, drain and set aside.
• Saute chicken in a non-stick skillet at med high heat until just browned. remove from pan and set aside.
• In the same skillet, add oil and saute asparagus and red pepper until just tender (about 2-3 minutes).
• Add Chicken, corn, pineapple (water chestnuts and bamboo shoots if using) and sauce and cook on med high until sauce has thickened and there is no pink in the chicken (about 2 minutes).
• Add orange sections and pour over pasta, toss and serve hot.

CHICKEN WITH PINEAPPLE SAUCE

Steps:

• In a large saucepan, combine brown sugar and cornstarch. Stir in the pineapple, soy sauce, garlic salt and ginger. Cook and stir over low heat until thickened. , Place chicken in a greased 9-in. square baking dish. Pour half of the sauce over chicken. Bake, uncovered, at 350° for 15 minutes. Bake 10 minutes longer or until a thermometer reads 170°, basting several times with the remaining sauce. Sprinkle with chives if desired.

PINEAPPLE ORANGE CHICKEN RECIPE

Steps:

• Measure reserved pineapple juice and add enough water to make 1-3/4 cups liquid. Prepare rice according to package directions using juice-water mixture. Coat chicken pieces with flour. Heat oil in large skillet or wok over medium-high heat and cook chicken until edges are golden brown, about 5 to 7 minutes. Add pineapple, bell pepper and snap peas. Cook until slightly softened, about 3 minutes. Add sweet and sour sauce, soy sauce, orange juice and red chilies to pan. Stir and cook an additional 3 minutes or until sauce begins to boil. Stir in orange zest. Serve over rice topped with cashews and green onions.