Crispy Pineapple Chicken Jalapeño Tostadas with Chili Lime Cream

From Tasty Bites facebook page

6 tostada shells; 300 g cooked chicken (I used chicken mince); 150 g pineapple (I used canned pineapple pieces); 1 jalapeño; 100 g sour cream; 1 lime; chili flakes

Mix chicken, pineapple, jalapeño.

Spread mixture on tostadas.

Bake 10 min at 200°C.

Mix sour cream, lime, chili; drizzle.

Sweet Pineapple Jalapeño Chicken Muffins

1 cup cooked shredded chicken; ½ cup diced pineapple; 1 jalapeño, finely chopped; 1 cup cornmeal; 1 cup all-purpose flour; 1 tbsp sugar; 1 tsp baking powder; ½ tsp salt; 1 egg; 1 cup milk; ¼ cup melted butter; ½ cup shredded cheddar

Preheat oven to 375°F.

Mix cornmeal, flour, sugar, baking powder, and salt. Whisk egg, milk, and melted butter; combine with dry ingredients. Fold in chicken, pineapple, jalapeño and cheddar.

Spoon batter into greased muffin tin.

Bake 18–22 minutes until golden. Cool slightly before serving.

These were delicious hot and served with yoghurt, Anne

Pineapple Jalapeño Chicken Crunchy Bites

Adapted from the Tasty Bites facebook page

2 chicken breasts, cubed; 1 cup crushed cornflakes; 1/2 cup flour; 2 eggs, beaten; 1/2 cup pineapple puree; 1 jalapeño, finely minced; 2 tbsp honey; 1 tsp paprika; salt and pepper; oil for frying

Season chicken cubes with salt, pepper, and paprika.

Dip in flour, then egg, then coat with crushed cornflakes.

Fry in hot oil until golden and cooked through. Drain.

In a saucepan, combine pineapple puree, jalapeño, and honey. Simmer 3–4 minutes.

Drizzle sauce over chicken bites before serving.

Pineapple Jalapeño Chicken Stuffed Capsicums

Adapted from Tasty Bites facebook page

4 large capsicums, halved & seeded; 2 cups cooked diced or shredded chicken; 1 cup pineapple pieces; 1 jalapeño, chopped; ¾ cup cooked rice; ½ cup BBQ sauce or sweet chili sauce; 1 cup shredded cheese; ½ tsp smoked paprika; salt & pepper; 1 tbsp olive oil

Preheat oven to 190°C. Lightly oil a baking dish.

Brush capsicums with olive oil & pre-bake 10 minutes to soften.

In a bowl, combine chicken, pineapple, jalapeño, rice, sauce, paprika, salt & pepper.

Fill each pepper generously with the mixture. Top with shredded cheese.

Bake 18–22 minutes until peppers are tender & cheese melts.

Let rest 5 minutes before serving.

Grilled Pineapple Chicken Avocado Boats with Smoky Jalapeño Lime Swirl

From the Tasty Bites facebook page

2 avocados, halved and pitted; 2 cups grilled chicken, chopped; 1 cup grilled pineapple; 1 jalapeño diced; 1 tbsp lime juice; ½ tsp smoked paprika; Salt and pepper; ¼ cup sour cream

Mix chicken, pineapple, jalapeño, lime juice, paprika, salt, and pepper.

Spoon into avocado halves. Swirl sour cream on top. Serve immediately.

Teriyaki chicken salad with pineapple

Thanks for the link to this delicious recipe Leila.

https://theorganisedhousewife.com.au/recipes/salad/teriyaki-chicken-salad-with-pineapple/

1/2 cup teriyaki sauce; 4 chicken breasts; 1 cos lettuce, broken into pieces; 1 punnet cherry tomatoes, halved; 2 avocados, sliced; 1/3 continental cucumber; 50g pineapple slices, drained (reserve juices)

Dressing: 1/2 cup teriyaki sauce; 1/3 cup rice wine vinegar; 1/3 cup olive oil; reserved pineapple juice

Using a mallet pound chicken breast to a thin even thickness. Place chicken into a container.

In a jug add teriyaki sauce and half of the reserved pineapple juice, stir to combine.

Pour marinade over chicken, cover with lid and chill in the refrigerator for 15 minutes or until you’re ready to cook.

In a jar add all dressing ingredients with remaining pineapple juice, seal with lid and shake to combine. Set aside.

Meanwhile, prepare salad. Add lettuce, tomatoes, onions, avocado, cucumber to salad bowl.

Preheat BBQ. Cook chicken for 5-10 minutes until browned and cooked through. Discarding the marinade.

Cook pineapple slices on BBQ until heated through.

Slice chicken into bite-sized pieces and add on top of salad along with pineapple slices. Drizzle over the dressing and serve.

Sweet & Sour Chicken Meatballs

Adapted from https://www.woolworths.com.au/shop/recipes/sweet-and-sour-chicken-meatballs

440g can pineapple pieces in natural juice; 1 tbs cornflour; 1 small green capsicum, deseeded, finely chopped; 1  small red capsicum, deseeded, finely chopped; 3 cm piece ginger, grated; 1 tbs tomato sauce; 2 tbs white wine vinegar; 1 tbs soy sauce; 2 tbs oil; 1 cup panko breadcrumbs; 500g chicken mince; 1 tbs brown sugar; 2 cups rice, steamed (to serve)

Combine mince and breadcrumbs in a bowl. Season with salt and pepper. Roll mixture into balls and place on a large plate.

Heat oil in a large, deep frypan over medium heat. Add meatballs and cook, in batches, for 6 minutes, shaking pan often, until meatballs are evenly browned. Transfer to a plate.

In a large saucepan combine pineapple pieces with juice, capsicum, vinegar, cornflour, sugar, sauces and ginger, stir. Bring to the boil over medium heat. Return meatballs to pan. Cover and cook for 5 minutes or until meatballs are cooked through and sauce has thickened. Serve with rice.

Pineapple, rice noodle and chicken salad

Serves 4

Ingredients

100g rice noodles; 1 large barbecue chicken; 650g fresh pineapple, peeled, cored, diced; 1 small iceberg lettuce, cored, thinly shredded; 1 cup fresh mint leaves, shredded; 3/4 cup Thai dressing or mayonnaise; extra mint leaves, to serve

Place noodles in a heatproof bowl. Cover with boiling water. Set aside for 10 minutes or until just softened. Drain.

Meanwhile, remove and discard skin and bones from chicken. Shred chicken.

Place noodles, chicken, pineapple, lettuce, mint and dressing in a large bowl. Using tongs, toss until well combined. Serve with extra mint leaves.

Tropical chicken on a baking tray

Adapted from Easy Family Recipes facebook page

2 chicken breasts, boneless and skinless; 1 cup pineapple chunks (fresh or canned); 1 red or green capsicum, sliced; 1/2 red onion, sliced; 2 tablespoons olive oil; 1 tablespoon soy sauce; 1 tablespoon honey or maple syrup; 1/2 teaspoon ground ginger; 1/4 teaspoon chili flakes; salt and pepper to taste: fresh cilantro or parsley for garnish

Preheat oven to 400°F (200°C). 

In a small bowl, mix together the olive oil, soy sauce, honey or maple syrup, ground ginger, chili flakes, salt and pepper. 

Arrange the chicken breasts on aluminium foil on a sheet pan and pour the marinade over them, ensuring they are well coated. Scatter the pineapple chunks and capsicum around the chicken on the pan. 

Roast for 25 to 30 minutes until the chicken is cooked through to an internal temperature of 165°F (75°C) and the vegetables have softened nicely. 

Before serving, you can sprinkle some fresh cilantro or parsley on top for a touch of brightness.

I've also seen this done in individual chicken packages, Anne

Lemon Ginger Chicken with Pineapple Mango Salsa

Thanks for another great link Leila!

Lemon Ginger Chicken with Pineapple Mango Salsa, from Mary Laslo on Facebook.

Lemon Ginger Chicken: 1 lb chicken breast, cut into bite-sized pieces; 1 tbsp fresh ginger, grated; Zest of 1 lemon; 1/4 cup lemon juice; 2 tbsp honey; 1 tbsp soy sauce; 1 tbsp olive oil; Salt & pepper to taste

Coconut Rice: 1 cup jasmine or basmati rice; 1 cup coconut milk; 1/2 cup water; 1/2 tsp salt

Pineapple Mango Salsa: 1/2 cup diced pineapple; 1/2 cup diced mango; 1/4 cup diced red onion; 1 tbsp lime juice; Fresh cilantro, chopped (optional); Salt & pepper to taste

Spicy Mayo: 1/4 cup mayonnaise; 1-2 tsp sriracha (adjust for spice); 1 tsp lime juice

Optional Additions: Sliced avocado for creaminess, A sprinkle of toasted coconut flakes for added texture, Chopped jalapeños for extra heat, A drizzle of honey on the salsa for a sweet touch

Prepare the Coconut Rice - Rinse the rice under cold water. In a saucepan, combine the rice, coconut milk, water, and salt. Bring to a boil, reduce the heat to low, and cover. Simmer for 15 minutes until the rice is tender and the coconut milk has absorbed.

Make the Lemon Ginger Glaze - In a small bowl, mix together the grated ginger, lemon zest, lemon juice, honey, and soy sauce. Set aside.

Cook the Chicken - Heat olive oil in a skillet over medium heat. Season the chicken with salt and pepper, then add it to the skillet. Cook for 4-5 minutes, searing the chicken until golden brown on all sides. Once cooked through, pour the lemon-ginger glaze over the chicken and cook for an additional 2-3 minutes, stirring occasionally, until the sauce thickens and coats the chicken.

Prepare the Pineapple Mango Salsa - In a bowl, combine the diced pineapple, mango, red onion, lime juice, and cilantro. Season with salt and pepper to taste, then gently toss to combine.

Make the Spicy Mayo - In a small bowl, whisk together the mayonnaise, sriracha, and lime juice. Adjust the amount of sriracha to suit your preferred spice level.

Assemble the Dish - To serve, spoon the coconut rice into bowls. Top with the lemon-ginger chicken and a generous spoonful of pineapple mango salsa. Drizzle the spicy mayo over the top, garnish with fresh cilantro, and add lime wedges on the side for extra zest.

Pineapple, Chicken and Rice

Adapted from “Cooking n Baking” facebook page. Thanks for the link Leila.

Ingredients:

1 pound chicken breast, cubed; 1 cup pineapple, cubed; 1 tablespoon olive oil; 1 red bell pepper, diced; 1 cup jasmine rice; 2 cups chicken broth; 1 tablespoon soy sauce; 1 teaspoon ginger, grated; salt and pepper to taste; 1/4 cup parsley, chopped; ¾ cup raw cashews; 1 tablespoon sesame seeds

Directions:

In a large skillet, heat the olive oil over medium heat. Add the chicken cubes and cook until golden brown and cooked through. Remove the chicken and set aside.

In the same skillet, add the red bell pepper. Cook until soft.

Add the pineapple and cook for an additional 2 minutes.

Stir in the jasmine rice, chicken broth, soy sauce, ginger, salt, and pepper. Bring to a boil.

Reduce the heat to low, cover, and simmer for 18-20 minutes, or until the rice is cooked through.

Return the chicken to the skillet, mix well, and heat through.

Serve garnished with cashews, parsely and sesame seeds.

Pineapple Chicken

https://www.dinneratthezoo.com/pineapple-chicken/#wprm-recipe-container-13153

2 teaspoons vegetable oil; 1 pound boneless skinless chicken thighs cut into 1 inch pieces; 1 red bell pepper seeded, cored and cut into 1 inch pieces; 1 cup pineapple chunks fresh or canned; 1 teaspoon minced garlic; 1 teaspoon minced ginger; 3/4 cup pineapple juice; 1/4 cup low sodium soy sauce; 1/3 cup low sodium chicken broth; 1/3 cup hoisin sauce; 1/4 cup brown sugar; 2 teaspoons corn starch; 2 teaspoons sesame seeds; 1 tablespoon sliced green onions; salt and pepper to taste

Heat the oil in a large pan over medium high heat. Season the chicken with salt and pepper to taste and add to the pan.

Cook the chicken for 6-8 minutes, stirring occasionally, until chicken is cooked through.

Add the red bell pepper and pineapple to the pan and cook for 4-5 minutes or until tender. Add the ginger and garlic and cook for 30 seconds more.

In a small bowl, whisk together the pineapple juice, soy sauce, chicken broth, hoisin sauce and brown sugar.

Add the sauce mixture to the pan and bring to a simmer.

Mix the corn starch with 1 tablespoon of cold water; stir until smooth.

Add the corn starch mixture to the pan and stir to combine. Bring to a boil and cook for 1 minute or until sauce has just thickened.

Sprinkle with sesame seeds and green onions, then serve.

Hawaiian chicken and savoury rice

“Judith May” International Butter & Ghee Recipes 1968 compiled by Gene Austin for the Queensland Butter Marketing Board

Chicken Chimichangas with Avocado Pineapple Salsa

Adapted from https://www.rockrecipes.com/pork-chimichangas/

Ingredients

For the Chimichangas:

4 flour tortillas, 20cm in diameter; 226g shredded cheese; 3 cups cooked chicken, very thinly sliced and roughly chopped; 2 roma tomatoes, de-seeded and diced small; 1 tsp chili flakes; 1/4 tsp cumin; 1 tbsp olive oil; 1/4 tsp black pepper; pinch salt; canola oil for frying

For the Avocado Pineapple Salsa:

1 ½ cups fresh golden pineapple, diced small; 1 tbsp lemon juice; 1 tbsp finely chopped jalapeño pepper; 1 tsp salt; ½ tsp coarse ground black pepper; 1 tsp ground cumin; 1 tbsp brown sugar; ¼ cup chopped fresh cilantro; ½ red pepper diced small; 1 large avocado diced

Instructions

To prepare the chimichangas:

Toss together the tomatoes, olive oil, chili flakes, cumin, salt and pepper. Add the chopped chicken and toss together well.

Place the cheese in the centre of the tortillas. Add 1/4 of the chicken mixture beside the cheese. Bring two opposite sides of the tortilla toward the centre, they don’t need to meet. Begin rolling from one of the ends, making sure that the seam is on the bottom of the chimichanga.

Heat oil to 160°C in a deep fryer and place the chimichangas seam side down in the basket. Lower into the hot oil and fry until golden brown. Serve with the Avocado Pineapple Salsa.

To prepare the salsa:

Toss all ingredients together well in a glass bowl.

Let stand for about 2 hours before serving, stirring occasionally.

Serve at room temperature.

Moa Samoa Sauce

Adapted from https://www.nzherald.co.nz/eatwell/recipes/moa-samoa-sauce/HGXDTRKYZOBY745ALDXK6ZFGKA/

Ingredients:

Sauce - 4 spring onions, chopped; 4 cups pineapple juice; 1 cup passionfruit pulp, unsweetened; 3 oranges, juiced and zested; 3 limes, juiced and zested; 3 cups soy sauce; 3 cups raw sugar; 7 cm fresh ginger, sliced; 8 star anise (I used 4 leaves of anise myrtle) Anne

10 chicken drumsticks

Directions:

Put sauce ingredients into a pot and reduce until almost as thick and dark as a treacle. Thin with 1 cup of water.

Trim excess skin from chicken drumsticks or thighs. Take off all the skin if you are weight watching. Place in a roasting pan, add a tablespoon of coconut oil and pour over the thinned Moa Samoa.

Roast in a medium oven, basting the chicken until it has cooked and the Moa Samoa has reduced to a glaze.

Asian chicken, tomato and pineapple hotpot

The CSIRO Total Wellbeing Diet: Complete Recipe Collection 2015 Australia

Serves 4

2 stalks lemongrass, trimmed; ¼ cup (60ml) fish sauce; 1.25lt salt reduced chicken stock; 100g skinless chicken breast fillets, cut into 2cm pieces; 250g sugar snap peas, trimmed; ½ small ripe pineapple, peeled, cored and cut into 1.5cm pieces; 400g cherry tomatoes, halved; 200g bean sprouts; 2 spring onions, trimmed and thinly sliced on the diagonal; 1 red chilli, thinly sliced; ¼ cup (60ml) lime (or lemon) juice; 2 tblspn caster sugar or powdered sweetener; handful of mint and coriander (cilantro leaves optional)

1 Bruise the lemongrass stalks, then tie each in a knot. Place in a large saucepan, then add the fish sauce and chicken stock and bring to simmering point over low heat. Add the chicken and sugar snaps, then cook for 3 minutes.

2 Add the pineapple, tomato and bean sprouts, then cook for 4-5 minutes or until the sprouts have softened slightly and the chicken is cooked through. Stir in the spring onion, chilli, lime or lemon juice and sugar or sweetener, then divide among warmed large bowls. Top with herbs, if using, then serve.

Be sure to serve the delicious broth too.

A bamboo cookout with pineapple

Always keen to experiment in the kitchen and the garden Les and I recently watched a couple of youtubes on cooking in bamboo and had good fun testing out the technique on Ella and Rob. 

All delicious - we filled lengths of bamboo grown in our yard with rice and vegetable mixtures of -  sweet and sour pork with soy sauce, pineapple and ginger; beef and broccolini with soy sauce and oyster sauce; and chicken with chili, soy sauce and sesame oil. We plugged the top ends with foil and cooked them over an open fire. Hard to say which was my favourite!!

We also enjoyed home brewed cider in bamboo drinking vessels, Anne

Cheers! 

Pineapple finger food

I was inspired by a couple of different recipes for this yummy and easy party food.

Threaded onto the little bamboo skewers are pieces of chicken that were marinated in soy sauce, pineapple juice and oil then lightly fried; pineapple pieces that were lightly oiled then briefly fried; and half pieces of bocconcini balls. I sprinkled my skewers with parsley as that's what I had growing, but chopped fresh coriander or rosemary would be lovely too. 

One recipe I found used sticks of trimmed rosemary branches instead of bamboo skewers, Anne

Chicken manchamanteles with fried pineapple

 https://taste.co.za/recipes/chicken-manchamanteles/

Chicken manchamanteles

Serves 6

INGREDIENTS

4 dried red chillies, deseeded; 1 medium onion, peeled and halved; 3 cloves garlic, peeled; 1 stick cinnamon; 4 cloves; 4 black peppercorns; 1 tblsp blanched almonds; 3 tblsp sunflower oil; 3 large ripe tomatoes; ½ tsp dried oregano; ½ tsp dried thyme; sea salt and freshly ground black pepper; 1 chicken (about 1.5kg), cut into portions; 1½ cups water; 1 tsp salt; a few sprigs of parsley; 500g peeled and cubed sweet potato; 1 tblsp butter; 1 small pineapple, peeled and cubed; fresh coriander leaves, for garnishing; soft warm flour tortillas, for serving; 2 firm bananas, sliced

COOKING INSTRUCTIONS

To bring out their flavour, first toast the *chillies in a heated cast-iron pan. Press lightly for a minute or two, until they begin to change colour, taking care not to burn them.

Cover with hot water and leave to soak for 20 minutes, then drain and chop roughly.

In the same way, roast the peeled onion and garlic in a cast-iron pan until charred on the outside, then chop roughly.

Pan-roast the cinnamon, cloves, peppercorns and almonds, stirring to prevent catching. First crush the cinnamon stick, then blend or process all the roasted ingredients with the drained chillies.

Stir-fry the mixture in 15ml (1T) heated oil for 4 or 5 minutes, until fragrant.

Pan-roast the tomatoes in the same way or slide under a hot grill until charred. As soon as they are cool enough to handle, slip off the skins and chop roughly.

Blend or process the tomato, then stir into the chilli mixture with the dried herbs and cook briskly for about 10 minutes, stirring all the time. Season lightly with salt.

Heat the remaining 30ml (2T) oil in a heavy casserole. Add the chicken, in batches, and fry until lightly browned. Return to the casserole. Add the water, salt and parsley, and bring to a bubble.

Reduce the heat, cover and simmer for about 10 minutes. Add the chilli sauce and sweet potato, and cook for 30 minutes or until the chicken and potato are very tender. Check seasoning.

Heat the butter then fry the banana and pineapple pieces until lightly browned and starting to catch. Spoon over the chicken. Sprinkle generously with coriander leaves.

Serve with warm flour tortillas for mopping up the sauce.

Pineapple Mexican Chicken

https://ohsweetbasil.com/instant-pot-or-slow-cooker-pineapple-mexican-shredded-chicken-recipe/

Instant pot or slow cooker pineapple Mexican shredded chicken

“This shredded chicken is a cinch to make. Here’s what you need:

Chicken Breasts

Chunky Salsa Verde

Crushed Pineapple

Heavy Cream

Coriander

Cumin

Smoked Paprika

Everything gets tossed into the instant pot or slow cooker and you walk away! That’s it!”