Best 11 Ginger Chicken With Fresh Pineapple Sage Recipes

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Ginger chicken with fresh pineapple sage is a flavorful and aromatic dish that will tantalize your taste buds. The combination of sweet pineapple, zesty ginger, and earthy sage creates a unique and delightful taste that is sure to impress. This dish is perfect for a weeknight meal or a special occasion, and it can be easily customized to suit your own preferences. Whether you are a seasoned chef or a beginner in the kitchen, this article will provide you with the best recipe to create a delicious and memorable ginger chicken with fresh pineapple sage.

Let's cook with our recipes!

PINEAPPLE GINGER CHICKEN



Pineapple Ginger Chicken image

This Pineapple Ginger Chicken is tangy and sweet. No refined sugar. No junk. Just big bright flavors like pineapple, medjool dates, and fresh ginger. So good I bet you'll lick your plate. Plus it's dairy free, gluten free, and Whole30.

Provided by Christina

Categories     Entree

Time 30m

Number Of Ingredients 11

2 tbsp olive oil (extra virgin)
4 chicken breasts (boneless and skinless)
1 tbsp dried parsley
salt & pepper
1/2 cup water
1/2 cup coconut aminos
1 cup fresh pineapple (diced)
5 medjool dates (pitted)
1 to 1 1/4 inch knob of ginger
1 cup fresh pineapple (diced)
fresh parsley for topping (chopped)

Steps:

  • Add olive oil to saute pan or cast iron skillet. Heat pan to medium high heat.
  • Add chicken to hot pan. Sprinkle salt, pepper, and dried parsley on top of each breast. Cook until browned, about 5 minutes. Flip. Cook other side until browned, about 5 minutes. Turn chicken over so your herbed side is facing up. Turn off heat.
  • Peel your ginger knob. (You don't need to dice it as it will blend just fine once peeled.) It should be between 1 and 1 1/4 inches in length.
  • Add all sauce ingredients to blender. Blend until smooth.
  • Pour blended sauce into the pan with your chicken. Add cup of chopped pineapple around chicken. Reduce heat to medium low or low. Cover and simmer for 5 minutes. Sauce will reduce a bit.
  • Top with fresh chopped parsley and serve!

Nutrition Facts : ServingSize 1 chicken breast + 1/4 sauce & pineapple chunks, Calories 348 kcal, Carbohydrate 39 g, Protein 25 g, Fat 10 g, SaturatedFat 1 g, Cholesterol 72 mg, Sodium 814 mg, Fiber 3 g, Sugar 28 g

CHICKEN WITH GINGER



Chicken with Ginger image

You can also serve this Asian dish over Chinese noodles or steamed rice.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 40m

Number Of Ingredients 9

1 three-inch piece fresh ginger, peeled and cut into 1/8-inch-thick matchsticks (1/2 cup)
2 tablespoons canola oil
1 1/2 pounds boneless, skinless chicken breasts, cut into 1 1/2-inch chunks
1 large onion, thinly sliced
2 cloves garlic, minced
1/4 cup soy sauce
2 tablespoons white vinegar
2 tablespoons sugar
1/2 cup sliced scallions

Steps:

  • Soak ginger in cold water 10 minutes; drain.
  • Heat oil in a skillet over high heat; brown chicken in two batches, 6 to 8 minutes. Set aside.
  • In same skillet over medium heat, cook ginger, onion, and garlic, stirring until browned, 8 to 10 minutes. Add soy sauce, vinegar, and sugar; cook over high heat until thick, 3 to 4 minutes. Add chicken; stir to warm. Remove from heat; stir in scallions.

Nutrition Facts : Calories 327 g, Fat 9 g, Protein 41 g

STIR-FRIED GINGER PINEAPPLE CHICKEN



Stir-Fried Ginger Pineapple Chicken image

This is an Asian-style stir-fry recipe with no added sugar. Its sweetness comes from canned pineapple in its own juice. If you serve it with cauli-rice, it's grain-free, too!

Provided by Bibi

Categories     World Cuisine Recipes     Asian

Time 35m

Yield 4

Number Of Ingredients 18

¼ cup coconut aminos (soy-free seasoning sauce)
1 (2 inch) piece fresh ginger, peeled and minced
3 cloves garlic, minced
2 tablespoons sesame oil
2 tablespoons rice vinegar
1 tablespoon chopped fresh chives
1 teaspoon salt
⅛ teaspoon white pepper
1 ½ pounds skinless, boneless chicken breasts, cut into bite-sized pieces
2 tablespoons vegetable oil
½ onion, quartered and separated into pieces
1 red bell pepper, cut in 1-inch pieces
1 green bell pepper, cut in 1-inch pieces
1 (20 ounce) can pineapple chunks in juice, drained, juice reserved
¾ cup chicken stock
2 tablespoons arrowroot powder
2 cups cooked jasmine rice for serving, or as needed
½ cup coarsely chopped raw cashews

Steps:

  • Combine coconut aminos, ginger, garlic, sesame oil, rice vinegar, chives, salt, and white pepper in a 1-gallon resealable plastic bag. Add chicken to marinade and let sit at room temperature while you prepare the vegetables.
  • Heat a large skillet or wok over medium-high heat. Add oil to hot skillet and heat until it shimmers. Add onion and red and green bell peppers. Stir-fry until vegetables are tender-crisp, 2 to 3 minutes. Remove vegetables from skillet and set aside.
  • Add chicken and marinade to the same skillet and cook until chicken is white and the juices run clear, about 5 minutes. Add vegetables and drained pineapple back to the skillet and stir-fry for 3 minutes.
  • Pour in reserved pineapple juice and stir in arrowroot powder quickly until mixture boils and the sauce thickens, about 2 minutes.
  • Serve over hot rice and garnish with chopped cashews.

Nutrition Facts : Calories 664.7 calories, Carbohydrate 65.6 g, Cholesterol 97 mg, Fat 25.8 g, Fiber 3.8 g, Protein 42.4 g, SaturatedFat 4.7 g, Sodium 1275 mg, Sugar 24.8 g

PINEAPPLE-GINGER CHICKEN STIR-FRY



Pineapple-Ginger Chicken Stir-Fry image

I found the original recipe on a can of pineapple slices in the 1980s. After making it for a number of years, I lightened up the ingredients and adapted it to a quick skillet meal. My family gave it a big thumbs-up, and we've enjoyed it this way ever since! -Sue Gronholz, Beaver Dam, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

1 can (20 ounces) unsweetened pineapple chunks
1 tablespoon cornstarch
3 tablespoons reduced-sodium soy sauce
2 tablespoons honey
1/4 teaspoon ground cinnamon
2 tablespoons canola oil, divided
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1 small onion, chopped
1 tablespoon minced fresh gingerroot
2 garlic cloves, minced
Hot cooked brown rice
Minced fresh cilantro, optional

Steps:

  • Drain pineapple, reserving juice. Mix cornstarch, soy sauce, honey, cinnamon and reserved juice until smooth. In a skillet, heat 1 tablespoon oil over medium-high heat; saute chicken until lightly browned, 4-6 minutes. Remove from pan., In same pan, saute onion, ginger and garlic in remaining oil until crisp-tender, about 2 minutes. Stir cornstarch mixture; add to pan with chicken and pineapple chunks. Bring to a boil, stirring constantly; cook and stir until sauce is thickened and chicken is cooked through, 5-7 minutes., Serve with rice. If desired, sprinkle with cilantro.

Nutrition Facts : Calories 316 calories, Fat 10g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 487mg sodium, Carbohydrate 31g carbohydrate (26g sugars, Fiber 1g fiber), Protein 25g protein. Diabetic Exchanges

BAKED PINEAPPLE GINGER CHICKEN RECIPE - (4.3/5)



Baked Pineapple Ginger Chicken Recipe - (4.3/5) image

Provided by wing118677

Number Of Ingredients 25

1 1/2 pounds chicken breasts, pounded thin, cut into bite size pieces
2 eggs (skip if stir frying)**
2 tablespoons water (skip if stir frying)**
nonstick cooking spray (skip if stir frying)**
1/2 teaspoon coconut oil (may sub. olive oil)
Chicken Breading
1 cup flour (replace with 1/2 cup cornstarch if stir frying)**
2 tablespoons cornstarch
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon ground ginger
1/2 teaspoon onion powder
1/2 teaspoon pepper
1/2 teaspoon salt
Pineapple Ginger Sauce
1/4 cup pineapple juice
1/3 cup + 1 1/2 tablespoons pineapple preserves
1/4 cup low sodium soy sauce
3 tablespoons red wine vinegar
1/4 cup brown sugar
3 garlic cloves, minced
1-2 teaspoons freshly grated ginger
1-2 teaspoons sriracha/Asian hot red chili sauce
1/2 teaspoon salt
2 teaspoons cornstarch

Steps:

  • Line a baking sheet with aluminum foil (for easy cleanup) and place a cooking rack on top; lightly spray cooking rack with cooking spray (if you don't have a cooking rack, you can place chicken directly on foil that has been greased). In a large bowl, whisk 2 eggs and 2 tablespoons water together. Combine Chicken Breading ingredients in large freezer bag. Dip the chicken pieces in the egg wash, let excess drip off (dabbing with paper towel if necessary) then place chicken in the flour mixture and shake until evenly coated. Evenly space chicken on cooking rack and lightly spray chicken with cooking spray.** Bake at 375 degrees for 10 minutes then move baking sheet 8-10 inches away from broiler and broil to desired crispiness (approximately 5-10 minutes). For extra crispiness, flip chicken over and broil the other side of chicken to desired crispiness, being careful not to burn chicken. While the chicken is baking, heat 1/2 teaspoon coconut oil/olive oil in a small saucepan over medium heat. Add garlic and ginger and saute for 30 seconds. Add the remaining Pineapple Ginger Sauce ingredients and whisk to combine. Bring sauce to a boil, then reduce heat and simmer until sauce thickens (approximately 3 minutes). Taste and add additional Sriracha if desired. In a large bowl, toss baked chicken with Pineapple Ginger Sauce using a spatula until evenly coated. Serve with rice. Line a baking sheet with aluminum foil (for easy cleanup) and place a cooking rack on top; lightly spray cooking rack with cooking spray (if you don't have a cooking rack, you can place chicken directly on foil that has been greased). In a large bowl, whisk 2 eggs and 2 tablespoons water together. Combine Chicken Breading ingredients in large freezer bag. Dip the chicken pieces in the egg wash, let excess drip off (dabbing with paper towel if necessary) then place chicken in the flour mixture and shake until evenly coated. Evenly space chicken on cooking rack and lightly spray chicken with cooking spray.** Bake at 375 degrees for 10 minutes then move baking sheet 8-10 inches away from broiler and broil to desired crispiness (approximately 5-10 minutes). For extra crispiness, flip chicken over and broil the other side of chicken to desired crispiness, being careful not to burn chicken. While the chicken is baking, heat 1/2 teaspoon coconut oil/olive oil in a small saucepan over medium heat. Add garlic and ginger and saute for 30 seconds. Add the remaining Pineapple Ginger Sauce ingredients and whisk to combine. Bring sauce to a boil, then reduce heat and simmer until sauce thickens (approximately 3 minutes). Taste and add additional Sriracha if desired. In a large bowl, toss baked chicken with Pineapple Ginger Sauce using a spatula until evenly coated. Serve with rice. Notes **If you want to stir fry the chicken instead of bake (not crispy but still delicious), then skip egg/water wash and add a heaping 1/2 cup cornstarch (INSTEAD of 1 cup flour) to a freezer bag along with Chicken Breading ingredients and mix to combine. Add chicken and toss until evenly coated. Heat 2 tablespoon olive/coconut oil over medium heat in a large nonstick skillet. Add chicken and let cook 2 minutes undisturbed then continue to stir fry until cooked through, about 5-7 minutes.

GINGER CHICKEN



Ginger Chicken image

Ginger and soy sauce lend an Asian flair to this hearty and healthy main dish. -Ben Haen, Baldwin, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 18

1 egg white, lightly beaten
1 tablespoon reduced-sodium soy sauce
1 teaspoon cornstarch
1/8 teaspoon white pepper
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
SAUCE:
1/2 teaspoon cornstarch
2 tablespoons rice vinegar
2 tablespoons reduced-sodium soy sauce
1 teaspoon sugar
STIR-FRY:
1 tablespoon plus 2 teaspoons peanut oil, divided
1 medium green pepper, julienned
3 green onions, cut into 1-inch lengths
1/2 cup canned bamboo shoots, finely chopped
2 to 3 teaspoons minced fresh gingerroot
1/4 cup slivered almonds, toasted
Hot cooked rice, optional

Steps:

  • In a large resealable plastic bag, combine the egg white, soy sauce, cornstarch and pepper. Add chicken; seal bag and turn to coat. Refrigerate for 30 minutes. For sauce, combine the cornstarch, vinegar, soy sauce and sugar until smooth; set aside., Drain chicken and discard marinade. In a large skillet or wok, stir-fry chicken in 1 tablespoon oil until no longer pink. Remove and keep warm., Stir-fry green pepper and onions in remaining oil for 2 minutes. Add bamboo shoots and ginger; stir-fry 3-4 minutes longer or until vegetables are crisp-tender., Stir sauce mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken and heat through. Sprinkle with almonds. Serve with rice if desired.

Nutrition Facts : Calories 248 calories, Fat 12g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 748mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 28g protein. Diabetic Exchanges

GINGER CHICKEN WITH FRESH PINEAPPLE SAGE



Ginger Chicken With Fresh Pineapple Sage image

From thekitchn.com. Newsflash!: Pineapple sage (Salvia elegans 'Golden Delcious') upstages standard sage! The technique used to cook the chicken is from Joy of Cooking.

Provided by COOKGIRl

Categories     Chicken

Time 30m

Yield 4 chicken breasts

Number Of Ingredients 13

4 boneless skinless chicken breasts, pounded to 1/3-inch uniform thickness
salt, to taste
cracked black pepper, to taste
1/4 cup flour
grapeseed oil, for frying
butter, for frying
handful of fresh pineapple sage leaf, washed and chopped
2 tablespoons ginger puree (read *Note)
1/2 cup white wine
1 cup chicken broth
1 lb pasta (we like gemelli or fettuccini)
cracked black pepper, to taste
whole pineapple sage leaf

Steps:

  • Preparing the chicken: If you have a little time before cooking dinner, lightly salt and pepper the chicken breasts. It's great if you can do this the night before, but it's not necessary.
  • Mix about a half teaspoon of salt in with the flour along with a little pepper. Dredge both sides of the chicken lightly in the flour. (I used a small fine mesh sieve to evenly and lightly coat the chicken.).
  • Heat a large heavy skillet (with a lid) over medium high heat, with a little grape seed oil and about half a tablespoon of butter. Quickly sear both sides of the chicken breast until just faintly golden; you don't want the insides to cook much at all.
  • Cover tightly and turn the heat down very low. Cook for 10 minutes without lifting the lid. Remove from the heat and let sit for another 10 minutes, still tightly covered.
  • Transfer chicken to warming plate, tented with foil to keep it warm.
  • *Note: to make your own ginger puree, finely grate 1 tablespoon fresh ginger and stir in about 1 tablespoon softened honey (or cane sugar). Please, NO dried ginger.
  • Whisk the ginger puree into the wine.
  • Heat the skillet with the pan juices and fat, scrapping up any fond (brown bits) from the bottom of the pan, and sautè the sage leaves just until wilted.
  • Deglaze the pan with the wine and ginger mixture, letting it bubble until slightly reduced.
  • Add the broth and cook until reduced by half.
  • Meanwhile, cook the pasta in salted boiling water according to package instructions. Drain and toss with the ginger sauce. I saved a little bit of the ginger sauce to pour over the chicken. OR: Place the pasta on the platter, then the chicken and pour all the sauce evenly on top of the mixture.
  • Serve the chicken on top of the pasta. Garnish with a few whole pineapple sage leaves.
  • Serving suggestion: steamed vegetables and/or a tossed salad using seasonal produce. Basmati rice or jasmine rice is another option instead of pasta.

Nutrition Facts : Calories 615.2, Fat 3.6, SaturatedFat 0.8, Cholesterol 68.4, Sodium 274.8, Carbohydrate 92.1, Fiber 3.9, Sugar 2.5, Protein 44.1

ROASTED PINEAPPLE GINGER CHICKEN WITH CILANTRO CREAM SAUCE (MARINE CORP STYLE)



Roasted Pineapple Ginger Chicken with Cilantro Cream Sauce (Marine Corp Style) image

Provided by Food Network

Categories     main-dish

Time 2h15m

Yield 8 servings

Number Of Ingredients 20

4 cups pineapple juice
6 cloves garlic, chopped
2 small red chile peppers with seeds, chopped fine
2 cups chopped cilantro leaves
1 cup brown sugar
1 cup soy sauce
4 tablespoons peeled and chopped ginger root
2 teaspoons ground cumin
2 tablespoons olive oil
One 3 1/2- to 4-pound roasting chicken, giblets and neck removed for another use
2 tablespoons butter
4 cloves garlic, finely chopped
2 tablespoons ginger root, peeled and finely chopped
1/2 cup packed chopped cilantro leaves
1 teaspoon ground cumin
4 tablespoons soy sauce
1/2 cup heavy whipping cream
1 tablespoon lime juice
1 tablespoon pineapple juice
6 cups jasmine rice, prepared according to package instructions

Steps:

  • Mix pineapple juice, garlic, peppers, cilantro, brown sugar, soy sauce, ginger root, cumin, and olive oil well in large bowl. Reserve some of marinade for basting. Rinse and pat dry chicken. Add chicken to bowl, turn and baste several times, cover and refrigerate at least 12 hours or up to 24 hours, turning chicken and basting occasionally.
  • To prepare sauce, melt butter in 10 to 12-inch saute pan until sizzling. Add garlic, ginger root, cilantro, and cumin and saute for about 4 minutes or until fragrant. Add soy sauce and cook for 2 minutes, stirring frequently. Add whipping cream, and cook until slightly reduced or sauce coats the back of spoon, about 5 minutes. Remove from heat and stir in lime and pineapple juices. Can be made 2 days ahead - cover and refrigerate. Warm the sauce before serving.
  • Preheat oven to 450 degrees F. Remove chicken from marinade and place in roasting pan, just large enough to accommodate chicken.Tuck wings under chicken and baste with marinade. Place in preheated oven and roast for 15 minutes. Turn heat down to 350 degrees F and continue to roast for an additional 50 minutes, basting occasionally, or until an instant-read meat thermometer registers 180 degrees inserted into thickest part of thigh. Prepare the jasmine rice according to package instructions during the last 30 minutes of roasting. Remove chicken from oven, cover loosely with foil, and let rest for 10 to 15 minutes before slicing.
  • Serve slices of chicken over a bed of cooked jasmine rice with cilantro cream sauce drizzled over the breasts.

ORANGE-PINEAPPLE GINGER CHICKEN



Orange-Pineapple Ginger Chicken image

I love the taste of chicken with pineapple. This is a quick supper and quite light too! Cooking time includes the time to marinate the chicken.

Provided by Redsie

Categories     Chicken Breast

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 14

1 lb boneless skinless chicken breast
2 tablespoons soy sauce
2 tablespoons dry sherry (or chicken bouillon)
1/3 cup frozen orange juice concentrate, thawed
1 tablespoon water
2 tablespoons soy sauce
2 teaspoons cornstarch
1/2 teaspoon sugar
1 tablespoon cooking oil
2 -3 teaspoons grated fresh ginger
1 medium sweet red pepper, cut into bite-size strips
1 (8 ounce) can pineapple chunks, drained
2 cups hot cooked rice
orange slice (optional)

Steps:

  • Cut chicken into bite-size strips.
  • In a medium bowl, stir together chicken, 2 tablespoons soy sauce and sherry (or chicken bouillon). Cover and chill for 30 minutes to 1 hour.
  • For sauce, in a small bowl stir together the orange juice concentrate, 2 tablespoons soy sauce, water, cornstarch and sugar. Set aside.
  • Add cooking oil to a wok or large skillet. Preheat over medium-high heat (add more oil if necessary during cooking). Stir-fry ginger in hot oil for 15 seconds. Add pepper strips; stir-fry for 1 to 2 minutes or until crisp-tender. Remove pepper strips from wok.
  • Add half of the chicken mixture to wok. Stir-fry for 2 to 3 minutes or until chicken is tender and no longer pink. Remove chicken from wok. Repeat with the remaining chicken mixture. Return all of the chicken to wok. Push chicken from center of wok.
  • Stir sauce; add to center of wok. Cook and stir until thickened and bubbly. Return pepper strips to wok. Add pineapple. Stir all ingredients together to coat. Cook and stir about 1 minute more or until mixture is heated through.
  • Serve immediately with hot rice. If desired, garnish with orange slices and rosemary.

Nutrition Facts : Calories 404.9, Fat 5.2, SaturatedFat 0.9, Cholesterol 65.8, Sodium 1083.3, Carbohydrate 50.2, Fiber 1.7, Sugar 19.4, Protein 31.5

SEARED CHICKEN WITH FRESH PINEAPPLE, GINGER, AND MINT SALSA



Seared Chicken with Fresh Pineapple, Ginger, and Mint Salsa image

For a refreshing break from the usual vegetable salsa, toss together an aromatic blend of fresh pineapple, grated ginger, mint, and a splash of fresh lemon.

Yield Serves 4; 3 ounces chicken and 1/4 cup salsa per serving

Number Of Ingredients 12

1 cup finely chopped fresh pineapple
3 tablespoons chopped fresh mint or snipped fresh cilantro
2 tablespoons finely chopped red onion
1 tablespoon fresh lemon juice
3/4 teaspoon grated peeled gingerroot
1 teaspoon Chili Powder (page 277) or no-salt-added chili powder
1/2 teaspoon dried thyme, crumbled
1/4 teaspoon ground allspice
1/4 teaspoon pepper
1/4 teaspoon salt
4 boneless, skinless chicken breast halves (about 4 ounces each), all visible fat discarded
Cooking spray

Steps:

  • In a small bowl, stir together the salsa ingredients. Set aside.
  • In another small bowl, stir together the Chili Powder, thyme, allspice, pepper, and salt. Sprinkle over both sides of the chicken. Using your fingertips, gently press the mixture so it adheres to the chicken.
  • Lightly spray a large skillet with cooking spray. Heat over medium-high heat. Cook the chicken for 4 minutes. Turn the chicken over and lightly spray with cooking spray. Cook for 2 to 4 minutes, or until no longer pink in the center. Serve the chicken with the salsa on the side.
  • (Per serving)
  • Calories: 154
  • Total fat: 1.5g
  • Saturated: 0.5g
  • Trans: 0.0g
  • Polyunsaturated: 0.5g
  • Monounsaturated: 0.5g
  • Cholesterol: 66mg
  • Sodium: 222mg
  • Carbohydrates: 7g
  • Fiber: 1g
  • Sugars: 4g
  • Protein: 27g
  • Calcium: 35mg
  • Potassium: 366mg
  • 1/2 fruit
  • 3 very lean meat

HONEY GINGER CHICKEN WITH PINEAPPLE



Honey Ginger Chicken With Pineapple image

Quick aand easy recipe using fresh pineapple. I like this recipe but my DH thinks it's a little sweet. Any suggestions to make it less sweet? Remove honey and add soy sauce? Please let me know your thoughts

Provided by Marjorie W.

Categories     Poultry

Time 35m

Yield 4 serving(s)

Number Of Ingredients 17

1/2 fresh pineapple
4 boneless skinless chicken breasts or 4 boneless skinless chicken thighs, if you prefer dark meat
4 garlic cloves, minced
salt and pepper, to taste
2 teaspoons extra virgin olive oil
1/4 cup water
1 medium onion
1 tablespoon minced fresh gingerroot
1/4 cup water
2 tablespoons honey
2 tablespoons dry sherry
2 teaspoons cornstarch
1 (6 ounce) can pineapple juice
1 tablespoon lime juice
1 teaspoon grated lime zest
1 red pepper, sliced thinly
1 green pepper, sliced thinly

Steps:

  • Twist crow off of pineapple, Cut pineapple in half lengthwise. Save one half in refrigerator for later use. Remove the core from remaining half and cut fruit from shell with a knife, then into chunks.
  • Pound chicken to 1/2 in thickeness and season with salt and pepper.
  • Warm olive oil in large pan.
  • Add garlic and onion and saute until soft.
  • Add chicken and brown on both sides.
  • Combine water, honey, sherry and add to pan.
  • Cover and simmer for about 8 minutes.
  • Remove chicken from pan and keep warm.
  • Mix cornstarch withpineapple juice, lime juice, and peel; stir into pan along with the bell peppers. Cook until sauce boils and thickens.
  • Add pineapple and heat.
  • Spoon over chicken.
  • Serve immediately over brown rice.

Nutrition Facts : Calories 300.7, Fat 4, SaturatedFat 0.8, Cholesterol 68.4, Sodium 84.3, Carbohydrate 31.4, Fiber 2.5, Sugar 21.9, Protein 28.8

Tips:

  • Mise en place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and avoid scrambling.
  • Use fresh ingredients: Fresh pineapple and sage will give your dish the best flavor. If you can't find fresh pineapple, you can use canned pineapple, but be sure to drain it well.
  • Don't overcrowd the pan: When you're searing the chicken, don't overcrowd the pan. This will prevent the chicken from cooking evenly.
  • Cook the chicken until it's cooked through: Use a meat thermometer to make sure the chicken is cooked to an internal temperature of 165 degrees Fahrenheit.
  • Make the sauce while the chicken is cooking: This will save you time and help you get dinner on the table faster.
  • Serve the chicken with rice or noodles: This will help to soak up the delicious sauce.

Conclusion:

This ginger chicken with fresh pineapple and sage is a delicious and easy-to-make dish that's perfect for a weeknight meal. The chicken is tender and juicy, the sauce is sweet and tangy, and the pineapple and sage add a refreshing flavor. This dish is sure to be a hit with your family and friends.

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