Chicken breast with pineapple recipe in a frying pan. Chicken with pineapples in a frying pan

Chicken with pineapple sauce Chinese style

Ingredients

- 2 pcs. + —
Pineapples - 1/2 pcs. or 3-4 canned rings + —
— 3-4 pcs. + —
— for marinating (to taste) + —
Pineapple juice - 1 tbsp. + —
Potato or corn starch - 4 tbsp. + —
Tomato sauce - 2 tbsp. + —
- 3 tbsp. + —
- 1/2 tbsp. + —
- 1/4 tbsp. + —
- 2 tbsp. + —
- 2 tbsp. + —
- 2 pcs. + —
- to taste + -
- to taste + -

How to cook chicken in pineapple sauce in Chinese

Wash, cut and marinate the chicken in soy sauce

Wash the chicken fillet under running water, remove the film, fat, and remove fragments of bones and connective tissue. After cleaning, rinse the meat again in water, and then cut into thin strips or cut into small cubes.
Place the chicken in a deep bowl, add soy sauce and stir. There should be enough sauce so that it envelops each piece, but so that the meat does not swim in it. We put the bowl in the refrigerator and work on other ingredients.

Roast bell pepper and chop pineapple

Cut the pineapple into slices. If you purchased the product already chopped, this simplifies the preparation even more. Remove the peel and core from fresh fruit, and then cut it in the same way.
Wash the sweet pepper, remove the seeds, and cut it into small cubes. We fry the pepper separately until soft, then set it aside.

Preparing sweet and sour sauce for dressing the dish

Pour juice, wine vinegar and tomato sauce into a small saucepan. Place on medium heat and let it warm up.
Separately mix one and a half glasses of water and 2 tbsp. starch, mix everything thoroughly.
By this point, the liquid mixture for the sweet and sour sauce should already be boiling. Reduce the heat and carefully pour in the starch component, stirring constantly. As a result, we should get the consistency of a very liquid jelly.
Turn off the heat and set aside, after pouring pineapples and sweet fried peppers into the pan.

Making an unusual batter for chicken with pineapples

Now let's make a batter for the chicken: it will keep the meat juicy, and its taste will not mix with the sauce and other ingredients.
We separate the white from the egg, since we do not need the yolk. Add flour, sunflower oil, corn (or potato) starch and a pinch of salt to it.
Gradually pour in one and a half glasses of water so that the batter becomes medium thick, and mix well until smooth.

Fry marinated chicken in oil in a frying pan

We take our chicken out of the marinade and let the excess sauce drip off a little. Carefully move the pieces of meat into the batter and mix - this will save a lot of time.
Pour oil into a deep frying pan: there should be enough oil to cover the chicken pieces almost completely. The oil must be heated over high heat.
Place a few pieces of chicken in the oil, after allowing the excess batter to drip off. They should be fried in one layer. As soon as you notice that the surface of the pieces has become golden, take out the batch and start the next one.

Place the finished chicken pieces on paper napkins or a towel to absorb excess fat.
Add the meat to the sauce with pineapple and pepper, mix, and serve with a side dish of rice or mashed potatoes.

Chicken breast with pineapple stew

500 g chicken breast fillet
150 g bell pepper
100 g canned pineapple
10 g fresh ginger
2 cloves garlic
2 tablespoons soy sauce
2 tablespoons vegetable oil
2 tablespoons potato starch
3 teaspoons sugar
2 teaspoons tomato paste
150 ml water

Preparation:

Cut the bell pepper and pineapple into small cubes, chop the garlic and ginger very finely. Heat 1 tablespoon of vegetable oil in a frying pan. Fry the bell pepper, ginger and garlic over high heat for a couple of minutes. Then add pineapple, soy sauce, sugar, tomato paste and water. Mix thoroughly, taste and adjust the taste by adding more sugar for sweetness or soy sauce for saltiness. Cut the chicken into small cubes, sprinkle with starch and mix well so that each piece is covered with starch. In another frying pan, heat another 1 tablespoon of vegetable oil and fry the chicken until golden brown. Then add the chicken to the sauce and simmer for 10-15 minutes over medium heat until the sauce thickens. Serve the dish with boiled rice.

Classic Chinese chicken recipe with pineapple

Undoubtedly, chicken with pineapples prepared according to the previous recipe turns out incredibly tasty and aromatic. However, modern realities are such that not everyone has the opportunity to prepare a separate sauce, batter, and then also fry meat.

All this takes too much time, so we decided to bring to your attention another variation of the Asian delicacy, which will take you a maximum of half an hour to prepare.

Ingredients

Soy sauce – 4 tbsp;
Chicken fillet – 1.2 kg;
Canned or fresh pineapple – 0.5 kg;
Fresh ginger - a small piece;
Garlic – 2-3 cloves;
Red chili powder – 1 pinch;
Corn or potato starch - 2 tbsp;
Tomato sauce – 2 tbsp;
Sunflower oil - for frying.

How to make Chinese chicken with pineapples in a frying pan

Preparing chicken meat for cooking

We wash the fillets under running water, remove films, remains of connective tissue, fat, and also remove fragments of bones or cartilage, if any.
We cut the meat into small pieces, 1-2 centimeters in size, so the chicken will cook faster during frying.
Pour potato or corn starch into a deep bowl and transfer our chicken here. Mix thoroughly so that the starch completely covers the pieces, creating a kind of starch breading.

Fry chicken pieces with pineapples in a frying pan

Pour sunflower oil into a deep, thick-walled frying pan and heat it until a characteristic white smoke appears. As soon as you notice that the oil is hot, lay out the chicken pieces and fry, stirring, until a golden crust appears on the surface of each piece.
If it is not yet cut into small pieces, cut the pineapple and add it to the meat (also pour the released juice into the frying pan). Add tomato sauce and mix everything.

Add spices and simmer Chinese chicken until cooked

After a couple of minutes, add soy sauce. As soon as the liquid in the pan boils, reduce the heat to medium and simmer the dish for a few more minutes.
Peel the ginger and grate it on a fine grater. We do the same with garlic, but if you wish, you can simply pass it through a special press.
Pour the ingredients into the pan and add a pinch of red chili pepper. You don't have to do this if you're not a fan of spice.
Mix everything and cover with a lid. Simmer our dish for another 5-10 minutes. Then remove from the heat and set aside to allow the food to simmer a little more (10-15 minutes is enough for this).

Chicken fillet with pineapple has many editions. Stewed fillet with pineapples and star anise (1st recipe) and pineapples and cream (2nd recipe) is easy to prepare at home.

According to these recipes, chicken fillet with pineapples is prepared quickly and easily, literally in an hour. The fruits used are canned, and in this form they are guaranteed to be ripe and of high quality. Our dish needs exactly these: juicy, sweet, tart.

Yield: 2 servings, Active time: /Total time:

Chicken breast with pineapples and tomatoes

500 g chicken fillet
2 tomatoes
150 g canned pineapples
150 g hard cheese
1 large onion
mayonnaise
salt and spices to taste

Preparation:

Cut the chicken fillet into layers and beat. Salt and grate with your favorite spices. If you have time, let marinate for 30 minutes. Place chops on foil or in a lightly greased baking dish. Place halved pineapple rings and tomato slices on top of the fillet. Lightly salt the tomatoes. Then lay out the onion cut into half rings and grease it with mayonnaise to taste. Then sprinkle the chops with grated cheese. Cover the top with foil, carefully sealing the edges, and bake in an oven preheated to 180 degrees for 25-30 minutes. Then remove the foil and let the cheese brown for 5-10 minutes.

Next, we offer you a very interesting option for cooking chicken breasts with pineapples in a frying pan. In this recipe, chicken fillet is cut into thin strips, wrapped around pineapple rings, then breaded and fried. This dish has a very interesting appearance, so it will definitely create a sensation at the festive table, and everyone will be delighted with the combination of sweet pineapple and tender chicken in a crispy breading. The dish can be served hot with any side dish, or cold as a snack.

Preparation

Wash the meat, dry it, cut into medium cubes. There is no need to chop too much so that the meat does not dry out in the frying pan.

Cut the peeled onion into half rings, quite large.

Heat a frying pan, pour in oil, heat it and add salt. Only after this, without covering the lid, lightly fry (4 minutes, over medium heat) the fillet pieces.

Add salt to your taste, not forgetting that the ingredients include sweet pineapple, so you should add a minimum of salt so as not to spoil the taste.

Now you can add the onions and reduce the heat. Fry for another 2-3 minutes until the meadow becomes lightly golden.

Open the can of pineapples and pour the water into a cup (we will need it later).

Add pineapples to the meat, first cut them into cubes.

Simmer the meat and fruit for about 7 minutes.

If necessary, add pineapple water that was drained earlier. Add a couple of star anise, this will give the dish a subtle aroma.

Transfer the finished hot dish to a plate and garnish with the same star anise. Serve hot!

Pineapple Curry Chicken Recipe

Another fairly simple recipe that allows you to get an incredibly tasty dish.

Ingredients:

chicken fillet - 4 pieces;
canned pineapples - one can;
hard cheese - 300 grams;
onion - one medium head;
garlic - two small cloves;
curry sauce - 300 grams.

Chicken fillet with pineapple and cream

Ingredients for 3-4 servings

chicken fillet (breasts) without skin – 600 g
canned pineapple – 3-4 pucks
1 large onion
½ bunch of parsley
1 tablespoon butter
50 ml chicken broth or water
200 ml low-fat cream
1 tablespoon starch
Indian curry seasoning
salt to taste
rice for garnish

Preparation

Rinse the breast fillet with water, dry with a paper towel and cut into thin long strips. Peel the onions and cut into small cubes.

Melt the butter in a frying pan, add the onion and simmer for 2-3 minutes over medium heat. Place chicken meat.

A pinch of curry – a set of spices based on turmeric – will give the dish a special, oriental taste. Salt and fry the chicken until golden brown. Prepare the parsley and also add it to the fillet. Stir. Pour water or water into the pan, bring to a boil over high heat, reduce the gas and simmer under the lid for another 2 minutes.

Remove the canned pineapple washers from the jar, let the juice drain and cut them radially into equal pieces. Dissolve the starch in cream and pour it over the meat. Place pineapples in the pan with the chicken fillet. Simmer, stirring constantly, until the cream thickens and a rich sauce is formed. Taste it and, if necessary, add a little salt.

In Asian cuisine it is used instead of cream.
coconut milk.

For a side dish, in accordance with Eastern traditions, prepare rice. It must be thoroughly rinsed with cold water, boiled until tender and placed on a plate. Top with braised chicken pieces and pineapple in cream sauce. Garnish the dish with parsley and fresh vegetables, such as tomatoes and green lettuce.

See others and.

Today we have on the menu - very tasty chicken with pineapples in a frying pan, the recipe is simple and quick. In 20 minutes we will prepare a small culinary masterpiece. I'm not joking or exaggerating. When you try it, you will definitely agree with me. We will do everything possible to maximize the taste of the main ingredients - chicken and pineapple. We will definitely take sweet peppers to make the dish look especially appetizing. But the main secret of the wonderful taste is in the glaze, which we will add at the very end. It is made in the best traditions of Asian cuisine - a mixture of soy sauce with lemon, sugar (honey), garlic and starch. Starch is one of the main ingredients of oriental dishes: once in a frying pan, it instantly thickens, forming a delicious-tasting substance around each piece. I'm sure that you, like me, will cook this chicken with pineapple quite often. And not only because it is very tasty, but also because it is really simple.

Ingredients for 3 large servings:

Skinless chicken – 600-700 grams (I have a whole chicken breast),
Pineapple – 200 grams,
Red sweet pepper - 1 piece,
Soy sauce - 4 tablespoons,
Honey or brown sugar - 1 level tablespoon,
Starch - 1 tablespoon,
Lemon juice – 1 tablespoon,
Garlic – 1-2 cloves

Chicken with pineapples

How to cook chicken with pineapples

Chicken meat can be taken from any part - cut from the breast or from the legs. The main thing is that the pieces are thin and long.

Before frying, you must warm up the frying pan, set it to high heat, then pour in the oil. Quantity - to taste. I pour a lot - about a fifth of a glass. And after a minute, lay out the chicken so that all the pieces touch the bottom. Fry for 5 minutes on one side, stir and another 5 minutes. You want a barely noticeable golden crust to appear.

During this time, we clean and wash the sweet peppers and remove the seeds. If some get inside the pepper, it is very easy to remove them under running water. We cut off the protruding partitions from the inside. And cut lengthwise into thin strips. Pour into the pan with the chicken and stir.

Reduce heat to medium, cover with a lid and cook for 7 minutes, be sure to stir a couple of times.

Pineapple, if you have it fresh, should be placed in a frying pan along with pepper. If canned, then after 7 minutes it is already soft, you just need to warm it up.

So, our dish is almost ready. The most important thing left is to make the glaze sauce. I'll write it down in detail so you can remember what goes behind what. We take starch.

Add honey and grind. It turns out something very similar to putty.

Add lemon juice. Stir with a fork until you get a homogeneous sauce. Pour in soy sauce and stir.

All that remains is to add garlic. This is the rule here. If you want the garlic to be clearly felt in the dish, use two cloves. And if you just want a subtle hint of garlic, use one clove. Garlic should be finely grated and mixed into the sauce.

And pour it into the chicken with pineapples, stirring quickly. The sauce will begin to boil, continue stirring for another minute - one and a half. In the photo you see the dish before adding the sauce. Compare with the one below.

This is already with sauce. You can clearly see how the glaze shines.

And that is all. Overall it turned out to be about 20 minutes in the kitchen. And the end result is a dish worthy of a restaurant menu. And in appearance, and in aroma, and in taste.

Hello my dear foodies. Raise your hand if you've recently heard your husband and kids say, "Will there be chicken for dinner again?" But, believe me, your family will definitely not refuse this dish.