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Author Topic: Tangy Pineapple Chicken  (Read 1887 times)

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Offline cmhjeff

  • Member
  • Posts: 870
Tangy Pineapple Chicken
« on: September 19, 2006, 01:47:33 PM »
Great Recipe!!

Tangy Pineapple Chicken

4 boneless chicken breasts
1 tsp dried thyme
½ tsp salt
1/8 tsp pepper
1-tablespoon vegetable oil
1 can (20 ounce) unsweetened pineapple slices
1-tablespoon cornstarch
¼ cup Dijon mustard
¼ cup honey
2 garlic cloves,minced
Hot cooked rice

Sprinkle chicken with thyme, salt and pepper. In a skillet, brown chicken in oil. Meanwhile drain pineapple, reserving the juice. Cut the pineapple rings in half and set aside. Combine cornstarch and 2 tablespoons juice until smooth; set aside. Combine mustard,honey,garlic and remaining pineapple juice; mix well. Add to pan; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until chicken juices run clear. Remove chicken and keep warm. Stir cornstarch mixture and add to pan; bring to a boil and stir for 2 minutes. Return chicken to pan. Top with pineapple; heat thorough. Serve with rice.

Offline MSPspud

  • Member
  • Posts: 613
  • Joined Mar 2005 - Formerly UofMurbs
Re: Tangy Pineapple Chicken
« Reply #1 on: September 19, 2006, 03:50:57 PM »
Speaking of pineapple and meats, my mom made some pineapple ham for my grandfather's 98th birthday this summer.  By the end of the day, the ham was like paste from the acids. 

Mm mm, ham paste  :D

Offline ACinKC

  • Member
  • Posts: 2,994
  • Bring it VIRUS! #2 Ranked In-crowd Member!
Re: Tangy Pineapple Chicken
« Reply #2 on: September 19, 2006, 04:14:04 PM »
Do i want to know what you did with said paste?
LIFE is not a race to the grave with the intention of arriving safely
in a pretty and well-preserved body, but, rather to skid in broadside,
thoroughly used up, totally worn out, and loudly proclaiming--WOW! WHAT A
RIDE!!!

Offline Lwood

  • Member
  • Posts: 797
  • Here's Lookin At You....
Re: Tangy Pineapple Chicken
« Reply #3 on: September 19, 2006, 04:23:16 PM »
I like the fact that you mentioned using UN SWEETENED pineapple,  almost all pineapple sold today is sweetened to hell and to me tastes nothing like pineapple..even fresh pineapples have been heavily crossbred until they taste super sweet,  which i suppose isnice for the kids, but sometimes I want my Pineapple to TASTE like a pineapple Dammit !
especially for cooking...last time I located some 'old fashioned' unsweetened pineapple I bought half a dozen cans..
Thanks for the recipe , I was just wondering about tonights dinner.. this will be a nice change..
"Fortunately, I Keep My T Cells Numbered For Just Such An Emergency"
  -Either Foghorn Leghorn or Johnny Cash

Offline Matty the Damned

  • Member
  • Posts: 12,239
  • Ninja Please
Re: Tangy Pineapple Chicken
« Reply #4 on: September 19, 2006, 04:50:18 PM »
Well, I think one good turn deserves another. In exchange for pineapple chicken, allow me to present:

Savory International SPAM™ Cheesecake
15 grams or less of Carbs per serving
Prep Time: 45 minutes
Cook Time: 1.5 hours
Ingredients
-       Crust:
-       3/4 cup seasoned bread crumbs
-       1/4 cup ground toasted almonds or pine nuts
-       1/4 teaspoon ground nutmeg
-       1/4 cup melted butter
      
Filling:
-       2 (8-ounce) containers garden vegetable flavored cream cheese
-       3 eggs
-       1/2 cup crumbled tomato basil flavored Feta cheese
-       1/2 cup crumbled Blue cheese
-       1/4 cup chopped black olives
-       1 tablespoon all-purpose flour
-       1 teaspoon Italian seasoning
-       1 tablespoon brandy or 1/2 teaspoon brandy extract
-       1 SPAM® Classic (12-ounce) can grated
      
Topping:
-       1 cup sour cream
-       2 teaspoons sugar
-       1 PATAK'S® Major Grey Mango Chutney (10-ounce) jar pureed
-       1/3 cup toasted slivered almonds or pine nuts
-       Assorted crackers

Directions
Preheat oven to 350°F. For crust, in small bowl, combine all crust ingredients. Gently press into bottom of a 10-inch spring form pan or pie plate. Bake 8 to 10 minutes. Remove from oven; set aside to cool. Reduce temperature to 300°F. In large bowl, beat cream cheese until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in next 6 filling ingredients. Gently fold in SPAM® Classic. Pour into prepared crust and bake 50-60 minutes or till center is almost set. Meanwhile, in small bowl, combine sour cream and sugar. Spread over cheesecake and bake 10 additional minutes. Remove cheesecake from oven; cool to room temperature. Refrigerate several hours or overnight. Before serving, spread chutney over cheesecake and sprinkle with toasted nuts around the outside edge. Cut into thin wedges and serve with assorted crackers. Serves 24.
   

Nutrition (per serving)
      239 Calories
      18 Grams Fat
      6 Grams Protein
      67 Milligrams Cholesterol
      14 Grams Carbohydrates
      595 Milligrams Sodium

The measurements and directions are even spelled out in those dumb arsed imperial forms so many here are used to.

Enjoy!

MtD

Offline ACinKC

  • Member
  • Posts: 2,994
  • Bring it VIRUS! #2 Ranked In-crowd Member!
Re: Tangy Pineapple Chicken
« Reply #5 on: September 19, 2006, 04:54:50 PM »
I suppose you eat vegemite too dontcha matty?
LIFE is not a race to the grave with the intention of arriving safely
in a pretty and well-preserved body, but, rather to skid in broadside,
thoroughly used up, totally worn out, and loudly proclaiming--WOW! WHAT A
RIDE!!!

Offline ACinKC

  • Member
  • Posts: 2,994
  • Bring it VIRUS! #2 Ranked In-crowd Member!
Re: Tangy Pineapple Chicken
« Reply #6 on: September 19, 2006, 05:14:00 PM »
This DOES sound YUMMY YUMMY tho!
LIFE is not a race to the grave with the intention of arriving safely
in a pretty and well-preserved body, but, rather to skid in broadside,
thoroughly used up, totally worn out, and loudly proclaiming--WOW! WHAT A
RIDE!!!

Offline Matty the Damned

  • Member
  • Posts: 12,239
  • Ninja Please
Re: Tangy Pineapple Chicken
« Reply #7 on: September 19, 2006, 05:17:22 PM »
I suppose you eat vegemite too dontcha matty?

Of course I eat vegemite. I am an Australian.

MtD

Offline ACinKC

  • Member
  • Posts: 2,994
  • Bring it VIRUS! #2 Ranked In-crowd Member!
Re: Tangy Pineapple Chicken
« Reply #8 on: September 19, 2006, 05:24:40 PM »
That stuff tastes like shit on a piece of toast!  NEVER EVER understood that one my friend. 

Regards,
Andrew <-- who has climbed the Sydney bridge like a good little tourist!

LIFE is not a race to the grave with the intention of arriving safely
in a pretty and well-preserved body, but, rather to skid in broadside,
thoroughly used up, totally worn out, and loudly proclaiming--WOW! WHAT A
RIDE!!!

Offline Matty the Damned

  • Member
  • Posts: 12,239
  • Ninja Please
Re: Tangy Pineapple Chicken
« Reply #9 on: September 19, 2006, 05:30:30 PM »
That stuff tastes like shit on a piece of toast!  NEVER EVER understood that one my friend.

Regards,
Andrew <-- who has climbed the Sydney bridge like a good little tourist!


It's an acquired taste. Australians are fed it from birth. We can hack it. We are strong. Americans are pussies. Keep your peanut butter.

;D

MtD
(Who has not climbed the Coathanger)

Offline cubbybear

  • Member
  • Posts: 510
  • Joined August 2005.
Re: Tangy Pineapple Chicken
« Reply #10 on: September 19, 2006, 08:40:09 PM »
I just had vegemite on toast for breakfast! YUM..

Thanks for the chicken recipe.. gonna be dinner tonite!
There's a bear in there!
Positive since 2000
Diagnosed 17/9/2005 CD4 35 VL 293,000
Meds 23/9/2005 Sustiva/Truvada
Currently CD4 232 VL Undetectable

Offline clarke

  • Member
  • Posts: 169
Re: Tangy Pineapple Chicken
« Reply #11 on: September 20, 2006, 04:24:22 PM »
Hey hey now.  I love Chutney, all kinds and flavors.  Like it best on muffins or toaster waffles.

But "vegemite"?  Sounds like something from "I Love Lucy" years ago.

Offline Life

  • Member
  • Posts: 2,388
  • Member 2005
Re: Tangy Pineapple Chicken
« Reply #12 on: September 20, 2006, 04:35:57 PM »
Me and Will tried our best Jeff... 

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