Try this Chicken & Pineapple Rice recipe, or contribute your own.
Suggest a better descriptionWhisk the Marinade/Glaze ingredients together in a medium bowl. Add 1/3 cup to a large freezer bag and whisk in 1/4 cup olive oil to the freezer bag. Cut chicken into small pieces & add to marinate. Refrigerate 2-4 hours. Refrigerate the rest of the glaze separately.
When ready to grill, let the chicken sit at room temperature for 15 minutes. In large frying pan cook chicken undisturbed for 4-5 minutes on medium heat then flip/stir & cook other side for 4-5 minutes until cooked through. Then add reserved glaze to a small saucepan and whisk in 2 teaspoons of corn starch, bring to a simmer 1-2 minutes & remove.
Mix brown sugar, coconut, olive oil & pumpkin spice and marinate Pineapple.
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Serving Size: 1 (358g) | ||
Recipe Makes: 1 | ||
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Calories: 203 | ||
Calories from Fat: 10 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.1g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 1294.2mg | 45 % | |
Potassium 574.6mg | 15 % | |
Total Carbohydrate 45.6g | 13 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 44g | ||
Protein 4.2g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 203
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