Try this Chicken with Pineapple Sauce recipe, or contribute your own.
Suggest a better descriptionPlace the chicken pieces in a heavy-bottomed saucepan or casserole. Season the chicken with salt and pepper. Top the chicken with the pineapple chunks, pineapple juices, onions, red bell pepper, garlic, cinnamon stick and bay leaf. In a small bowl, whisk together the olive oil, vinegar and sherry, and pour evenly over the top of the chicken. Add chicken stock, if needed, to cover the chicken pieces with liquid. (If you use canned pineapple chunks, the pineapple juice can be used instead of the chicken stock.) Cover loosely and simmer over low heat until the chicken is tender and the sauce is reduced, about 45 minutes. Remove the cinnamon stick and bay leaf. Transfer the chicken, fruit and vegetables to individual plates and sprinkle with the almonds. Serve over rice and pour the sauce over the top. This recipe yields 4 to 6 servings. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-1E17 broadcast 01-25-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 01-30-1997 Recipe by: Susan Feniger and Mary Sue Milliken
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Serving Size: 1 Serving (455g) | ||
Recipe Makes: 4 servings | ||
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Calories: 201 | ||
Calories from Fat: 123 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.7g | 18 % | |
Saturated Fat 1.5g | 7 % | |
Monounsaturated Fat 9.3g | ||
Polyunsanturated Fat 2.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 586mg | 20 % | |
Potassium 141.8mg | 4 % | |
Total Carbohydrate 7.9g | 2 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 5.7g | ||
Protein 3.2g | 5 % | |
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: 201
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