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Chicken with pineapple and rice

Chicken with pineapple and rice

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This month I also enter the Challenge of Mysteries challenge, initiated by Cerasela, with her blog Bunatati de por la cuara gathered, more about this beautiful challenge can be found here.
I received the invitation to participate from Anca, and this recipe comes in response to the Mystery Box challenge, the blog-host being Anca's Blog - Cakes and other goodies from Anca. She challenged us to prepare various dishes with the following ingredients: poultry, milk / yogurt, cream cheese / cheese, eggs, chocolate, rice, wine, citrus, root vegetables, and the stars of February, 2016 is PINEAPPLE.
I chose from the list of ingredients: chicken, rice, wine, root (carrot) and the star of the month, pineapple. I had a tasty dish, to everyone's liking.

Asian dinner - chicken with pineapple and rice

Stop ordering Chinese food in the package for fear that you will not be able to combine sophisticated flavors of soy or fish sauce. Asian cuisine has other dishes that are easier to make, but just as spectacular. You can start a party with this surprising combination of pineapple and chicken. It is a dish that surprises with the different textures of the ingredients and the harmony of the colors.

Cut the pineapple into quarters without removing the leaves. Dig out the core and cut it into cubes. Drain the pineapple peel on a grill.

Cut the chicken breast into small cubes, season with salt and pepper to taste, and fry in hot oil for 7-10 minutes until golden brown.

Remove the chicken cubes in a paper-lined bowl to remove the excess oil.

Peel a squash, grate it and chop finely with the garlic and onion. Cook them in a tablespoon of hot oil for 5-6 minutes, then pour the white wine. Let them boil for 5 minutes.

Add boiled rice, diced pineapple, chicken and grated ginger. Let them boil together for 2-3 minutes.

If you serve it as an appetizer, fill the pineapple peels with this composition and serve them warm decorated with fresh mint.

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Ingredients for the chicken fry stir fry recipe

  • 2 chicken breasts (300 g)
  • 4 tablespoons breadcrumbs
  • 4 tablespoons sesame seeds
  • 1 egg tied
  • 1 teaspoon Chinese 5 Spice spice mix
  • 1 carrot, cut into strips
  • 200g bamboo shoots
  • 200g water chestnuts
  • 1 small red onion
  • 1 pak choi (Chinese cabbage)
  • Some sweet pea pods (mange-tout)
  • 200 g canned pineapple
  • A handful of cashew nuts
  • A few tablespoons of sesame oil for the wok
  • Oil spray for fryer
  • 1 teaspoon ginger paste
  • 2 tablespoons soy sauce
  • 100 ml of rice wine for cooking shiaoxin
  • 100 ml spicy szechuan sauce
  • 1 packet (225 g) of thin rice noodles.

How do I prepare the stir fry recipe for the wok?

Before we begin, a little note about the ingredients:

Bamboo shoots and water chestnuts, at least in the West, are usually found in cans. Water chestnuts are unusual among vegetables, because they keep their crunchy texture when cooked when they are raw.

Pak choi (or bok choi) is a vegetable related to cabbage, and tastes somewhat similar. Unlike cabbage, it does not make a head, but only broad leaves.

Shiaoxin cooking wine is obtained from fermented rice. It is fragrant and a little sweet.

Szechuan sauce is spicy and a little sweet. Contains Szechuan pepper, soy, garlic and hot peppers.

The 5 Spices spice mix can be prepared very easily and at home the five spices in question are: cinnamon, cloves, fennel, anise and Szechuan pepper.

I cut the two diced chicken breasts. I beat the egg with a fork in a bowl and mixed it with a teaspoon of 5 Spices mix. I mixed the breadcrumbs and sesame seeds separately, in another bowl. I put the chicken cubes in the egg, then in breadcrumbs / sesame, like snails, I sprinkled them with a little oil spray and I put them in the fryer with hot air for 15 minutes.

How to cook in a wok

Meanwhile, in a wok pan I heated the sesame oil, in which I mixed the ginger paste. I first seasoned onions, carrots, bamboo shoots and water chestnuts in it, over which I poured a little soy sauce.

After 4-5 minutes, I added the chicken from the fryer, sweet peas and pineapple, and then quenched with a little shiaoxin wine.

After another 5 minutes, I added chopped pak choi, cashews, szechuan sauce and a little more shiaoxin wine. At the end, when the stir fry was almost ready, I added the rice noodles and left it on a fixed heat for 2 minutes before serving.

The average grade given by the jury for this recipe is 9.

Re & # 539 recipes with Gina Bradea & raquo Recipes & raquo Wok fry stew with chicken, pineapple and cashew, Chinese style

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12 chicken legs (upper and lower)
350g rice
2 carrots
1 canned pineapple in syrup (565g)
1 canned tomatoes in tomato sauce (400g)
2 tablespoons caster sugar
3 large onions
salt, pepper, paprika, vegeta to taste
bee honey for anointing the thighs

Method of preparation:
We take the chicken legs, clean and wash them, put them in a large bowl and season them to taste with salt, pepper, paprika and vegeta, then put them in a pan greased with oil and put them in oven about 30 & # 8211 40 minutes, covering them with aluminum foil.

10 minutes before removing them from the oven, grease the thighs with honey with a brush and put them in the oven, & # 8211 for 5 minutes & # 8211 this time, without putting over the aluminum foil. After 5 minutes, take them out, turn them on the other side, add them with honey and leave them in the oven for another 5 minutes.

In a saucepan, put 700 ml of water, salt and vegeta, to taste and add the rice chosen and washed beforehand. Let the rice cook for about 20 minutes. During boiling, if necessary, fill the water removed by evaporation. When cooked, remove the rice from the heat.

We clean and wash the carrots and then cut them into strips and boil them in water with vegetables and salt. After they have boiled, we take them out and drain them.

Finely chop the onion and put it in a little oil, then drain it in a strainer.

Cut the hot pepper into thin slices, put it in a pan with hot oil and let it harden a little.

Add over the hot pepper, the previously drained canned pineapple pieces and the boiled carrot strips.

Chop the canned tomatoes and add them together with the tomato juice in the pan over the peppers, pineapple and carrots. Add vegeta and pepper, sugar and onion beforehand, mix and leave everything on the fire for 5 minutes.

For a portion, put on a plate meatballs, rice pilaf and pineapple sauce.

The complete recipe, in pictures, you can download it here: Baked chicken legs with honey, pineapple sauce and rice pilaf (PDF format)

Chicken with Pineapple

Peel a squash, grate it and cut it into small cubes. Cut the chicken, onion and pepper into cubes. We marinate the chicken for about 1 hour in the soy sauce mixed with vegeta.

In a hot Teflon pan, place the pineapple with 3 tablespoons of sugar. After the sugar melts, a juice / juice will form, which we recover in a bowl and continue to let the pineapple brown a little. Set aside and store in a bowl.

In the same pan put 2 tablespoons of oil to heat and add the marinated meat to the soy sauce, always mix it on the fire quickly so that it does not dry too hard. Set aside on a plate and cover with aluminum foil.

We continue with 1 tablespoon of oil in which we will shoot until the chopped onions that will be placed over the meat turn golden, we do the same with the peppers.

After we have finished with the vegetables, in the pan we caramelize 3 tablespoons of sugar, we add vinegar and about 300ml of water, we wait until the caramel is dissolved in the liquid and the liquid is reduced by about half. Add the soy sauce. Incorporate the cornstarch in the pineapple sauce and pour it into the previous sauce, put it on the fire until a creamy sauce is formed in which we will deposit the meat, pineapple and vegetables.

Mix everything, check the seasoning, let everything simmer for about 2 minutes on the fire and serve with natural rice.
Good appetite!

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Mirela 13 months ago - January 18, 2017 1:29 PM

Re: Pineapple rice

Does it go with canned pineapple?

Ioana 13 months ago - January 18, 2017 1:33 PM

Re: Pineapple rice

nuuuu. fresh. in some supermarkets it is sold ready sliced, in a casserole. I haven't tried it, but it always looks freshly cut.

Mirela 13 months ago - January 18, 2017 1:36 PM

Re: Pineapple rice

Good It will be the challenge of the year fresh pineapple (cleaning it), along with rolls

Ioana 13 months ago - January 18, 2017 2:26 PM

Re: Pineapple rice

it's simple, simple. here is a video with the method that seems simpler to me: [link] (from minute 1:20)
after cutting the top and bottom, you don't need to clean it all at once. Cut it into 2 or 3 widths and then proceed as in the video. wrap the rest in foil and put it in the fridge.

much simpler than rolls

Mirela 13 months ago - January 18, 2017 4:11 PM

Re: Pineapple rice

Super! Thank you, Ioana, it seems simple and it's flour and the idea of ​​keeping the leaves for decorating plates! I'll have a pineapple soon, maybe even this weekend.
As for the rolls. keep you current. take into account some maximum failures for the first attempts)))

Ioana 13 months ago - January 19, 2017 09:38

Re: Pineapple rice

If you have an oven that bakes evenly, you won't have big problems with rolls.

melter alina 13 months ago - 21 January 2017 13:54

Re: Pineapple rice

Is fasting done with oil or margarine?

Where can we get green onions (chives)? Shall we take the pots from the store? Which one did you take and were you satisfied with? Does it still grow after we break it? I ask because I don't know.

Ioana 13 months ago - January 26, 2017 09:37

Re: Pineapple rice

Alina, yes, it's more practical to have it in pots (planted by you or bought). but sometimes I also buy casserole, ready cut. because the small onion is cut from the base when you use it, starting from the outside. will only grow next season.
Fasting is ok with oil, but butter mixed with ginger has a special taste, so outside of fasting you stick to this option.

Rice with chicken and pineapple

If you can't decide between chicken rice and pineapple rice, it's simple! Associate them! An original dish of rice with chicken and pineapple will come out: simple and tasty!

Asian or not, we can, however, prepare such a more special recipe. The associations of tastes will make the result spectacular. Rice, chicken, pineapple all in a consistent preparation, perfect both for lunch, but also for dinner or more special occasions.

You can use freshly cut pineapple, as well as canned pineapple, although we opted for the first option. The flavor is preserved differently, giving a richer taste to the final preparation.

In fact, whenever you buy pineapple, cut it yourself, use it in salads or depending on your preference and keep a few pieces in the fridge, you can opt for a dish like this.

So, below is our recipe for rice with chicken and pineapple, an excellent combination of several tastes and influences. Did you try it too?


& frac12 chicken breast
salt pepper
3 cups vegetable soup
1 cup rice
1 cup tomato juice
pineapple pieces

Method of preparation

Take the chicken breast, wash it and put it in a pot of water to cover it.

Let it boil for about 30 minutes after the water boils.

Remove and cut the chicken breast into thin slices. Salt and pepper.

Separately, on the fire, boil 3 cups of vegetable soup (or water, but it will come out tastier with soup). When it boils, add 1 cup of well-washed rice.

Stir gently and leave to rise when the rice is full.

Separately, in a saucepan, heat 1 cup of tomato juice and a little pepper. Stir, then add this sauce over the rice to color it a little.

He places a bed of lettuce on a plate, then the rice, the strips of meat, and a few pieces of pineapple.

Ingredients Spicy Chicken With Rice:

  • 350 grams of long grain rice from Riso Scotti
  • 4 upper chicken legs, boneless and skinless
  • 2 tablespoons Riso Scotti rice oil
  • 150 grams of onion
  • 2 cloves of garlic
  • 600-700 ml. Chicken Soup
  • 1 large bell pepper, cut into cubes
  • 40 grams of raisins
  • 16 light black olives, peeled
  • 2 hot chilli peppers (optional, if you don't like them too spicy you can give them up)
  • 1 bunch of green parsley
  • 4 bay leaves
  • 1 teaspoon hot pepper
  • 1/2 teaspoon coriander
  • 1/4 teaspoon cumin
  • 1/2 teaspoon pepper
  • 1/4 teaspoon allspice
  • 1/2 teaspoon ginger powder
  • salt to taste

Preparation of Spicy Chicken with Rice:

To prepare this very tasty dish I used Riso Scotti rice oil, a novelty for me, which is very fine, a vegetable oil with a very neutral taste, which allows you to enjoy the aroma of the dishes you prepare without influencing it in any way. I used and long grain rice, also from the Riso Scotti product range.

1. Chicken legs fit, in my opinion, better than the chest for this dish. They are younger and taste better. So that our food does not contain a lot of fat, we chose skinless chicken legs. Whether or not they have bone is not important at all. Mix the last 7 ingredients from the list above (salt about a teaspoon) and roll the chicken legs in this flavored mixture.

2. Put the rice in a sieve and wash under running cold water, stirring several times in it. Allow to drain well. Meanwhile, heat the rice oil in a large saucepan (keep in mind that all the food will have to fit in that pan) and brown the chicken legs on all sides.

3. While the chicken is browning, take care of the other ingredients: chopped onion, diced bell pepper, finely chopped chilli seeds and finely chopped olives, chopped olives and crushed garlic cloves. Separately, heat the chicken soup.

4. After the chicken has browned well, take it out on a plate and add the onion, crushed garlic, chilli peppers and bell peppers to the remaining fat. Cook together, stirring frequently, until onions show signs of softening and water removal (4-5 minutes). Add the rice over the vegetables in the pan and cook, stirring constantly, until there is no more liquid in the pan (about 4 minutes).

5. Add hot chicken soup, raisins, olives and bay leaves and bring to a boil. Add the chicken legs back to the pan, along with the juice they left, reduce the heat and cover the pan with the lid. Boil the food for 12-14 minutes, until the rice softens and the chicken as well, but do not let the rice porridge. Keep in mind that Scotti rice has the indicated cooking time between 16-18 minutes and this rice was fried for 4 minutes. Supervise the bowl, add hot liqueur (water or soup) if necessary. Finally, the liquid must be completely absorbed.

6. Serve hot food, serving rice and meat evenly on plates. It goes perfectly with a light salad of greens or lettuce.

It is an incredibly tasty food that lacks nothing: juicy and properly cooked meat, rice with a perfect texture, spicy aromas of spices. Good appetite!

Chicken with pineapple and rice

A chicken recipe with pineapple and rice from: olive oil, garlic, hot pepper, ginger, white onion, white wine, rice, chicken breast, pineapple, salt and pepper.


  • olive oil
  • 4 cloves garlic
  • 1 small hot pepper
  • 1 teaspoon grated ginger
  • 2 pieces white onion
  • 200 ml white wine, sec
  • 200 gr long grain rice
  • 2 pieces of boneless chicken breast, without skin
  • 1 large pineapple
  • salt
  • pepper

Method of preparation:

Cut the pineapple into quarters without removing the leaves. Dig out the core and cut it into cubes. Drain the pineapple peel on a grill. Cut the chicken breast into small cubes, season with salt and pepper to taste, and fry in hot oil for 7-10 minutes until golden brown.

Remove the chicken cubes in a paper-lined bowl to remove the excess oil. Boil the rice and drain. Peel a squash, grate it and chop finely with the garlic and onion. Cook them in a tablespoon of hot oil for 5-6 minutes, then pour the white wine. Let them boil for 5 minutes.

Add boiled rice, diced pineapple, chicken and grated ginger. Let them boil together for 2-3 minutes. If you serve it as an appetizer, fill the pineapple peels with this composition and serve them warm decorated with fresh mint.


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