Best 4 Pineapple And Cardamom Chicken With Mint Recipes

Embark on a culinary adventure with our comprehensive guide to preparing the delectable "Pineapple and Cardamom Chicken with Mint." This tantalizing dish bursts with exotic flavors, seamlessly blending the sweetness of pineapple, the aromatic warmth of cardamom, and the refreshing touch of mint. Get ready to transport your taste buds to a tropical paradise as we unveil the secrets to creating this delightful masterpiece, a perfect blend of sweet, savory, and tangy flavors that will leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

CARDAMOM CHICKEN WITH SALT AND PEPPER CRUST

Cardamom Chicken with Salt and Pepper Crust image

Don't be turned off by the idea of 'just' salt and pepper. The marinade is intense with flavor, but it's the final seasoning of simple salt and pepper that really makes it delicious. Gotta use Kosher salt and freshly ground pepper here, please don't bother with the regular stuff. Such a difference.

Provided by DARLA

Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes

Time 4h55m

Yield 6

Number Of Ingredients 8

Ingredients

4 cloves garlic, crushed
3 tablespoons soy sauce
2 tablespoons rice vinegar
2 teaspoons honey
¼ teaspoon ground cardamom
6 chicken thighs
¾ teaspoon kosher salt
¾ teaspoon freshly ground black pepper

Steps:

Place the garlic, soy sauce, rice vinegar, honey and cardamom in a resealable plastic bag. Place chicken thighs in the bag, and squeeze to coat. Press out most of the air, and seal the bag. Marinate in the refrigerator for 4 to 5 hours.
Preheat the oven to 400 degrees F (200 degrees C). Remove the chicken from the marinade, and discard the marinade. Place chicken on a broiling pan or baking sheet. Season with kosher salt and freshly ground black pepper.
Roast in the oven for 40 minutes, or until chicken is browned and crisp, and cooked through.

Nutrition Facts : Calories 171.3 calories, Carbohydrate 3.5 g, Cholesterol 58.6 mg, Fat 9.8 g, Fiber 0.2 g, Protein 16.5 g, SaturatedFat 2.7 g, Sodium 744.4 mg, Sugar 2.2 g

CHICKEN WITH PINEAPPLE

Chicken with Pineapple image

I'm always on the lookout for low-fat recipes that are scrumptious, too, like this pineapple chicken recipe. Quick-cooking chicken breasts get wonderful, sweet flavor from pineapple, honey and teriyaki sauce. -Jenny Reece, Lowry, Minnesota

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

4 boneless skinless chicken breast halves (4 ounces each)
1 tablespoon all-purpose flour
1 tablespoon canola oil
2 cans (8 ounces each) unsweetened pineapple chunks
1 teaspoon cornstarch
1 tablespoon honey
1 tablespoon reduced-sodium teriyaki sauce or reduced-sodium soy sauce
1/8 teaspoon pepper
Hot cooked rice

Steps:

Flatten the chicken to 1/4-in. thickness. Place flour in a large shallow dish; add chicken and turn to coat. , In a large skillet, brown chicken over medium heat in oil until juices run clear, 3-5 minutes on each side. Remove and keep warm. Drain pineapple, reserving 1/4 cup juice. (Discard remaining juice or save for another use.) , In a small bowl, combine cornstarch and reserved juice until smooth. Gradually add to skillet. Stir in the honey, teriyaki sauce and pepper. Bring to a boil. Cook and stir until thickened, about 30 seconds. Add pineapple and chicken; heat through. Serve with rice.

Nutrition Facts : Calories 247 calories, Fat 6g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 135mg sodium, Carbohydrate 22g carbohydrate (19g sugars, Fiber 1g fiber), Protein 24g protein. Diabetic exchanges

PINEAPPLE AND CARDAMOM CHICKEN WITH MINT

Pineapple and Cardamom Chicken with Mint image

Provided by Amber Levinson

Categories Chicken Fruit Herb Poultry Sauté Quick & Easy Low Cal Tropical Fruit Pineapple Mint Healthy Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 10

Ingredients

1 teaspoon ground cardamom
3/4 teaspoon salt
1 teaspoon (packed) finely grated lemon peel
4 skinless boneless chicken breast halves
4 tablespoons (1/2 stick) butter, divided
1 small onion, chopped
1/2 large pineapple, peeled, cored, cut into 1/2-inch cubes about 2 cups)
3/4 cup low-salt chicken broth
1/2 cup pineapple juice
1/2 cup fresh mint leaves

Steps:

Mix cardamom and salt in small bowl. Sprinkle seasoning mixture, lemon peel, and pepper on both sides of chicken. Melt 3 tablespoons butter in heavy large skillet over medium heat. Add onion and sauté until soft, about 4 minutes. Push onion to sides and add chicken to skillet. sauté until brown on bottom, about 5 minutes. Turn chicken, sprinkle pineapple over, and sauté until chicken is cooked through, about 5 minutes longer. Add broth and pineapple juice and bring to boil over high heat. Transfer chicken to platter. Add remaining 1 tablespoon butter to sauce and boil until thick enough to coat spoon, scraping up browned bits, about 5 minutes. Add mint leaves and toss until wilted, about 1 minute. Spoon sauce over chicken.

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

Ingredients

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

Tips:

Mise en place: (French for "putting in place"). This is a French culinary phrase which means to have all of the ingredients measured, cut, peeled, sliced, and ready to add before beginning to cook.
Use a meat thermometer: To ensure that the chicken is cooked through, insert a meat thermometer into the thickest part of the thigh. The internal temperature should read 165°F (74°C).
Don't overcrowd the pan: When searing the chicken, be sure to not overcrowd the pan. This will prevent the chicken from cooking evenly.
Use a well-seasoned pan: A well-seasoned pan will help to prevent the chicken from sticking and will also add flavor to the dish.
Don't overcook the chicken: Overcooked chicken is dry and tough. Be sure to cook the chicken just until it is cooked through.
Garnish with fresh herbs: Fresh herbs, such as mint or cilantro, will add a pop of color and flavor to the dish.

Conclusion:

This pineapple and cardamom chicken with mint is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is tender and juicy, and the pineapple and cardamom sauce is flavorful and slightly sweet. Serve this dish with steamed rice or quinoa and a side of vegetables for a complete meal.