We offer original recipes for chicken fillet with pineapple. Such dishes will especially appeal to lovers of contrasting culinary compositions, where equally salty taste and sweet spicy notes dominate.
Chicken fillet with pineapple and cheese in the oven - recipe
Ingredients:
- chicken fillet - 640 g;
- spicy cheese of solid grades - 180 g;
- mayonnaise - 140 g;
- freshly ground pepper (mixture of several kinds);
- common salt;
- fresh parsley (greens).
Preparation
- Divinely delicious combination of tender chicken fillet and juicy pineapples under a ruddy cheese crust - that's how you can describe the food cooked according to this recipe.
- To realize the idea of fillet of chicken breast rinse, dry and cut across the fibers into slices about a half centimeter thick.
- Now, placing chicken between two sections of food film or just in a bag, beat it off a little, add some salt, pepper and leave it for half an hour on the table.
- We spread the chopped, marinated chicken slices in an oiled form.
- For each piece of fillet we put half of it or a whole pineapple ring (depending on the size of the meat piece) and we canss the products with mayonnaise.
- We rub the chicken with pineapples with ground cheese and place it in the oven heated to 205 degrees for about thirty minutes.
- Before serving, we decorate chicken fillets with pineapples and cheese with parsley leaves.
Chicken fillet with pineapple in a frying pan - recipe
Ingredients:
- chicken fillet - 640 g;
- medium-sized fresh pineapple - 1 pc .;
- garlic teeth - 4 pcs .;
- a pepper of chili pepper - 0,5-1 pcs .;
- lime of medium size - 1 piece;
- sugar brown - 35 g;
- sunflower oil without fragrance - 55 ml;
- ground ginger - pinch;
- freshly ground pepper (a mixture of several kinds) - to taste;
- cooked large salt - to taste.
Preparation
- The first thing we do is to cut the washed chicken fillets into cubes and soak it for an hour and a half in the marinade.
- To make a marinade, grind garlic, chopped chili, salt, ground ginger and a mixture of peppers in a mortar, then mix the ingredients with two tablespoons of sunflower oil and mix.
- In a frying pan, warm up the remaining oil, pour brown sugar, squeeze the lime juice and throw lime pomace, so that the peel can also give away its fragrance.
- Fry the contents of the pan with constant stirring until the sugar dissolves, and then remove the halves of lime, spread the chicken fillet and simmer the meat for several minutes under the lid.
- Now open the lid, cook the chicken until all the moisture evaporates and add the pineapple pulp cut into cubes or cubes.
- Fry the contents of the frying pan for three more minutes, stirring.
Chicken fillet, stewed with pineapple
Ingredients:
- chicken fillet - 640 g;
- soy sauce for marinating;
- canned pineapple - 290 g;
- Bulgarian pepper - 420 g;
- curry - 3-4 pinch;
- syrup from canned pineapple - 140 ml;
- sunflower oil without fragrance - 45 ml;
- freshly ground pepper (a mixture of several kinds) - to taste.
Preparation
- Chicken fillet shredded brusochkami, put in a bowl and pour for half an hour with soy sauce, so that all the meat was almost covered.
- The pulp of Bulgarian pepper and pineapples is cut into cubes, and we pour vegetable oil into the saucepan and set it to warm up.
- We put the scalded chicken in a red-hot oil and fry on high heat, stirring periodically, until the blush is acquired from both sides.
- Now reduce the heat to medium, rub the curry meat and mix.
- We spread the pepper and pineapples, pour in the syrup, cover the container with a lid and pat it down until all components are soft. On average, this will take about fifteen minutes.
- Such a stewed chicken with pineapple can be prepared without the Bulgarian pepper.