Best 7 Pineapple Orange Chicken Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Pineapple orange chicken is a mouthwatering dish that combines the sweet and tangy flavors of pineapple and orange with the savory taste of chicken. This popular Chinese-American dish is easy to make at home and can be enjoyed as an appetizer, main course, or even a party snack. With just a few simple ingredients and easy-to-follow steps, you can create a delicious pineapple orange chicken that will impress your family and friends. So get ready to tantalize your taste buds and embark on a culinary journey that will leave you craving for more!

Let's cook with our recipes!

ROSEMARY MARINATED CHICKEN THIGHS WITH SPICY ORANGE GLAZE AND ORANGE-PINEAPPLE RELISH



Rosemary Marinated Chicken Thighs with Spicy Orange Glaze and Orange-Pineapple Relish image

Provided by Bobby Flay

Yield 4 servings

Number Of Ingredients 19

2 tablespoons olive oil
1 red onion, coarsely chopped
4 cloves garlic, coarsely chopped
6 cups fresh orange juice
1 teaspoon cascabel chile powder
Salt and freshly ground pepper
3/4 cup olive oil
3 cloves garlic, chopped
2 tablespoons chopped fresh rosemary
8 chicken thighs, skin on
Salt and freshly ground pepper
Spicy Orange Glaze
2 oranges, peeled and segmented
1/2 pineapple, peeled and diced
1 red onion, thinly sliced
1 tablespoon chopped fresh rosemary
1/4 cup red wine vinegar
2 tablespoons olive oil
Salt and pepper

Steps:

  • Spicy Orange Glaze: Place all ingredients in a medium saucepan and bring to a boil on the grill. Cook until reduced to 1 cup. Set 1/4 cup aside.
  • Chicken: Whisk together the oil, garlic and rosemary in a large baking dish. Add the chicken and turn to coat. Cover and marinate in the refrigerator for at least 4 hours or overnight. Preheat grill to medium-high. Remove chicken from marinade and season with salt and pepper to taste. Grill skin side-down until golden brown, about 4 to 5 minutes. Turn over and continue grilling for 6 to 7 minutes until cooked through, turning and basting with the Spicy Orange Glaze every 2 minutes. Remove from the grill, place on a platter and brush with the reserved Spicy Orange Glaze. Serve with the Orange-Pineapple Relish on the side.
  • Orange-Pineapple Relish: Combine all ingredients in a bowl and season with salt and pepper.

GRILLED ORANGE CHICKEN THIGH SKEWERS WITH PINEAPPLE AND VEGETABLES



Grilled Orange Chicken Thigh Skewers with Pineapple and Vegetables image

Orange juice lights up the marinade with bright flavor, for boneless, skinless chicken thigh skewers that you grill, outside. Each skewer is filled with colorful, healthy veggies and the added bonus of fresh pineapple. Serve over your favorite rice, and add a green vegetable or salad.

Provided by Bibi

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 4h35m

Yield 3

Number Of Ingredients 14

¼ cup coconut aminos (soy-free seasoning sauce)
½ cup orange juice
2 tablespoons avocado oil
1 tablespoon grated fresh ginger
1 tablespoon chile-garlic paste, or to taste
salt and ground black pepper to taste
3 boneless, skinless chicken thighs, each cut into 5 pieces
¼ cup pineapple juice
3 (24-inch) long metal skewers
¾ cup red bell pepper, cut into 1-inch pieces
½ large onion, cut into 1-inch pieces
1 small zucchini, cut into 1/4-inch slices
1 ½ cups fresh pineapple chunks
1 ½ cups hot cooked rice

Steps:

  • Combine coconut aminos, orange juice, avocado oil, ginger, and chile-garlic paste in a gallon-sized resealable bag. Season marinade with salt and pepper and add chicken pieces. Gently squeeze the sides of the bag, coating all of the chicken with the marinade. Squeeze out as much air as possible, seal, and spread out chicken pieces in a single layer inside the bag.
  • Refrigerate for at least 4 hours, or overnight, turning the bag a few times during that time.
  • Drain marinade into a small saucepan and add pineapple juice. Bring to a boil over medium-high heat and boil until marinade has reduced to 1/2 cup, 5 to 7 minutes. Remove from heat and allow to cool.
  • Meanwhile, alternately thread each skewer with chicken, bell pepper, onion, zucchini, and pineapple. Repeat until each skewer is filled.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Set skewers on the hot grill grate. Brush with reduced marinade, reduce heat to medium, close the lid, and grill 4 to 5 minutes. Turn and brush with marinade reduction. Monitor for flare-ups, and move skewers as necessary to manage any flames. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Serve skewers over hot cooked rice.

Nutrition Facts : Calories 522.3 calories, Carbohydrate 56.1 g, Cholesterol 71.6 mg, Fat 21.9 g, Fiber 3.2 g, Protein 23.4 g, SaturatedFat 4.5 g, Sodium 798.8 mg, Sugar 18 g

ORANGE & PINEAPPLE CHICKEN STIR-FRY



Orange & Pineapple Chicken Stir-Fry image

This stir-fry has an incredible melding of flavors. Don't let the list of ingredients fool you, there is nothing exotic in here, and it goes together real quick.

Provided by Dugyb

Categories     One Dish Meal

Time 17m

Yield 6 serving(s)

Number Of Ingredients 18

10 ounces linguine
10 ounces boneless skinless chicken breasts (sliced thin)
1 1/2 cups asparagus (chopped)
1 1/2 cups sweet red peppers (sliced)
1 cup baby corn (chopped)
3/4 cup water chestnut (sliced) (optional)
3/4 cup bamboo shoot (canned) (optional)
1 cup pineapple chunk
1 cup mandarin orange section
2 teaspoons oil
3 tablespoons brown sugar
1 cup chicken stock
1/3 cup orange juice
1 1/2 tablespoons cornstarch
2 tablespoons soya sauce
2 tablespoons sesame oil
1 1/2 teaspoons garlic (crushed)
1 1/2 teaspoons gingerroot (crushed)

Steps:

  • Combine all sauce ingredients in a small bowl and set aside.
  • Cook pasta until firm to the bite, drain and set aside.
  • Saute chicken in a non-stick skillet at med high heat until just browned. remove from pan and set aside.
  • In the same skillet, add oil and saute asparagus and red pepper until just tender (about 2-3 minutes).
  • Add Chicken, corn, pineapple (water chestnuts and bamboo shoots if using) and sauce and cook on med high until sauce has thickened and there is no pink in the chicken (about 2 minutes).
  • Add orange sections and pour over pasta, toss and serve hot.

CHICKEN IN PINEAPPLE-ORANGE SAUCE



Chicken in Pineapple-Orange Sauce image

Make and share this Chicken in Pineapple-Orange Sauce recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Chicken

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 12

chicken piece
1 tablespoon paprika
oil (for frying)
salt and pepper
2 -3 minced garlic cloves
1 cup tomato sauce
1 (6 ounce) can frozen concentrated orange juice, divided
1/4 cup brown sugar
1/2 teaspoon mustard powder
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1 (14 ounce) can pineapple chunks, reserve the liquid

Steps:

  • Set oven to 350 degrees.
  • Grease a med-size roasting pan.
  • Sprinkle chicken pieces with salt, pepper and paprika.
  • Brown lightly on both sides.
  • Place browned chicken pieces in roasting pan.
  • In a bowl, mix together, the tomato sauce, orange juice, brown sugar, seasonings and 1/2 cup juice from the canned pineapple.
  • Pour over chicken pieces.
  • Bake, covered for approx 30 mins, uncover, and bake for another 30 mins, or until chicken is cooked, basting occasionally.
  • Add drained pineapple chunks, 5 mins before removing from oven.
  • Note: if sauce cooks down too much, add pineapple juice.
  • Serve with white rice.

PINEAPPLE ORANGE CHICKEN RECIPE



Pineapple Orange Chicken Recipe image

Provided by bweber

Number Of Ingredients 13

1 (20-ounce) can DOLE® Pineapple Chunks, drained, juice reserved
2 cups MINUTE® Brown Rice, uncooked
1 pound chicken breasts, cut into 1/2-inch pieces
2 tablespoons all-purpose flour
1 tablespoon vegetable oil
1 cup red bell pepper, chopped
1 cup sugar snap peas
2/3 cup KIKKOMAN® Sweet and Sour Sauce
1/4 cup KIKKOMAN Reduced Sodium Soy Sauce
1 orange, zested and juiced
1/2 teaspoon red chilies, crushed, optional
1/4 cup cashews, toasted and chopped
Sliced green onions, optional

Steps:

  • Measure reserved pineapple juice and add enough water to make 1-3/4 cups liquid. Prepare rice according to package directions using juice-water mixture. Coat chicken pieces with flour. Heat oil in large skillet or wok over medium-high heat and cook chicken until edges are golden brown, about 5 to 7 minutes. Add pineapple, bell pepper and snap peas. Cook until slightly softened, about 3 minutes. Add sweet and sour sauce, soy sauce, orange juice and red chilies to pan. Stir and cook an additional 3 minutes or until sauce begins to boil. Stir in orange zest. Serve over rice topped with cashews and green onions.

PERFECT PINEAPPLE ORANGE CHICKEN



Perfect Pineapple Orange Chicken image

A whole chicken lightly seasoned with salt and pepper, then roasted and basted with pineapple and orange juices. This recipe is quick and easy and my husband just loves it! It's almost impossible to mess this up, it always comes out great.

Provided by Felicia Manocchio

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 1h40m

Yield 4

Number Of Ingredients 5

1 (2 to 3 pound) whole chicken, rinsed
4 tablespoons butter, softened
½ cup pineapple juice
½ cup orange juice
salt and pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place rinsed and dried chicken on a tray. Rub butter all over the chicken, top and bottom, then season evenly with salt and pepper to taste.
  • Pour the pineapple juice and orange juice in the tray, not directly over the chicken.
  • Bake chicken uncovered in the preheated oven for 1 1/2 hours, basting every 5 to 10 minutes with the juices. When it is done it should be a perfect golden brown.

Nutrition Facts : Calories 505.6 calories, Carbohydrate 7.4 g, Cholesterol 201.2 mg, Fat 32.8 g, Fiber 0.1 g, Protein 43.2 g, SaturatedFat 13.2 g, Sodium 208.7 mg, Sugar 5.7 g

PINEAPPLE ORANGE BALSAMIC CHICKEN



PINEAPPLE ORANGE BALSAMIC CHICKEN image

Categories     Chicken     Quick & Easy     Dinner

Yield 4 people

Number Of Ingredients 9

1 frying chicken, about 4 lbs.
1 cup balsamic vinegar
1 cup orange pineapple juice concentrate (orange juice OK)
1/4 cup olive oil
2 tsp dried rosemary or 2 T fresh
1 tsp dijon mustard
1 tsp salt
1 tsp black pepper
1 tsp or more hot sauce

Steps:

  • Seperate the chicken into pieces as you like and let dry. If the breasts are quite large, cut them in half. Combine the remaining ingredients and use a wisk to emulsify. Divide in half. Place half of the marinade in a gallon bag with the chicken pieces for 30 minutes. Save the other half for a sauce. Grill the chicken on medium to low heat using great care to keep the sugars from turning too black, a little is nice. About 45 minutes. Remove from the gill and apply the sauce that was saved.

Tips:

  • Use fresh pineapple and oranges. This will give your dish the best flavor.
  • Don't overcook the chicken. It should be cooked through but still tender and juicy.
  • Make sure the sauce is thickened to your desired consistency. You can do this by adding cornstarch or flour.
  • Serve the chicken with rice or noodles. This will help to soak up the delicious sauce.
  • Garnish the dish with fresh cilantro or green onions. This will add a pop of color and flavor.

Conclusion:

Pineapple orange chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover chicken. With its sweet and tangy sauce, this dish is sure to be a hit with the whole family. So next time you're looking for a quick and easy dinner idea, give pineapple orange chicken a try.

Related Topics