Best 3 Pollo En Pina Chicken In Pineapple Recipes
"Pollo en Pina" or "Chicken in Pineapple" is a classic Latin American dish that tantalizes taste buds with its sweet and tangy flavors. This delectable dish is sure to impress your family and friends with its vibrant colors and exotic aroma. Originating from the Caribbean, "Pollo en Pina" has spread its wings to become a popular dish in many countries. So, get ready to embark on a culinary journey as we explore the best recipe for this mouthwatering dish.
Let's cook with our recipes!
POLLO EN PINA (CHICKEN IN PINEAPPLE)
Make and share this Pollo en Pina (Chicken in Pineapple) recipe from Food.com.
Provided by Millereg
Categories Stew
Time 2h10m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- ---To Prepare the Pollo---.
- Marinate chicken in lime and garlic for two hours.
- Grill chicken pieces in a heavy skillet or on a barbecue.
- Add remaining ingredients to skillet containing chicken.
- If there is not enough pineapple juice, add enough chicken stock to cover chicken pieces.
- Cover and simmer over low heat until tender, about 45 minutes.
- ---To Prepare the Rice---.
- Wash the rice and allow to dry.
- Heat shortening, then add rice and fry until well browned, stirring constantly.
- Add tomato and onion.
- Cook slightly.
- Add water, salt and other vegetables.
- Cover and bring quickly to a boil.
- Lower heat and cook for 45 minutes or until well done.
- ---And Now the Hard Part---.
- Serve chicken with rice, garnish with peppers, and enjoy!
Nutrition Facts : Calories 703.7, Fat 24.2, SaturatedFat 4.8, Cholesterol 168.8, Sodium 155.4, Carbohydrate 51.6, Fiber 2.3, Sugar 7.5, Protein 65.8
PERUVIAN PINEAPPLE CHICKEN (POLLO A LA PINA)
Fried and battered chicken medallions glazed in a sweet pineapple sauce mixed with pineapple chunks, slices of red bell pepper, and green onions with warm Latino spices. Serve with a side of white rice.
Provided by tooth
Categories World Cuisine Recipes Latin American South American Peruvian
Time 50m
Yield 4
Number Of Ingredients 14
Steps:
- Whisk soy sauce, salt, pepper, garlic powder, and cumin together in a large glass or ceramic bowl. Add chicken medallions and toss to evenly coat. Set aside to marinate.
- Combine pineapple chunks, syrup, and sugar in a medium pot over medium-high heat; bring to a boil. Boil until sugar has dissolved, 2 to 3 minutes. Remove from the stove, transfer pineapple chunks to a bowl, and leave syrup in the pot.
- Place potato starch in a bowl. Dredge marinated chicken medallions in potato starch; shake off excess.
- Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add chicken, working in batches and adding more oil if necessary, and fry until golden brown and crunchy, about 3 minutes per side. Transfer to a paper towel-lined plate.
- Heat remaining 1 teaspoon vegetable oil in a wok. Add tomato paste; cook and stir until paste darkens, being careful it does not burn. Add bell pepper and cook until slightly softened but still crispy, 1 to 2 minutes. Mix in chicken medallions and pineapple chunks. Slowly mix in some of the syrup until mixture is lightly glazed; reserve remaining syrup for another use. Sprinkle with green onions.
Nutrition Facts : Calories 792 calories, Carbohydrate 165.3 g, Cholesterol 50.4 mg, Fat 7.1 g, Fiber 2.5 g, Protein 20.6 g, SaturatedFat 1.3 g, Sodium 1037.8 mg, Sugar 77.6 g
GUATEMALAN CHICKEN WITH PINEAPPLE (POLLO EN PINA)
One of our favorite ways to spice up chicken for almost 15 yrs now, and it smells sooo good while it cooks! I wouldn't normally put tomatoes and pineapple together, but it sure works in this recipe from "Betty Crocker's New Int'l Cookbook." It's not as much work as it might appear; most of the cook time is just stove-top simmering.
Provided by winkki
Categories Chicken
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in lg skillet; cook chicken on med heat until brown on all sides-- approx 15 min.
- Remove chicken, cook onion& garlic in remaining oil until onion is tender, stirring frequently.
- Return chicken to skillet.
- Mix all remaining ingredients except tomatoes (and rice!); pour over chicken.
- Bring to a boil, reduce heat, cover, and simmer 20 min.
- Add tomatoes; simmer, uncovered, until thickest pieces of chicken are cooked through-- approx 20 min.
- Serve with rice.
Nutrition Facts : Calories 666.5, Fat 38.9, SaturatedFat 10.4, Cholesterol 170.2, Sodium 555.4, Carbohydrate 16.5, Fiber 1.9, Sugar 9.9, Protein 43.3
Tips:
- Choose ripe pineapple: Using ripe pineapple will give your dish a sweeter and more flavorful taste.
- Cut pineapple properly: Cut the pineapple into uniform pieces to ensure even cooking.
- Marinate the chicken: Marinating the chicken in a mixture of spices and herbs will add flavor and tenderness to the meat.
- Sear the chicken: Searing the chicken before adding the pineapple will help to lock in the juices and create a golden brown crust.
- Use a variety of vegetables: Feel free to add other vegetables to the dish, such as bell peppers, onions, or carrots.
- Adjust the sweetness: If you find the dish is too sweet, you can add a bit of acidity, such as lemon juice or vinegar.
- Serve with rice or noodles: Pollo en piña is traditionally served with rice or noodles, but you can also serve it with your favorite side dish.
Conclusion:
Pollo en piña is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of sweet pineapple, savory chicken, and flavorful spices creates a dish that is sure to please everyone at the table. With its vibrant colors and tropical flavors, pollo en piña is a dish that will transport you to a tropical paradise.
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