“Honey” Glazed Chili Lime Chicken w/ A Pineapple Salsa for my daughter fighting Breast Cancer ????
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Another Great Summertime Recipe!
Stuffed Chicken Primavera w/Turmeric Basmati Rice
Chili Lime Glazed Chicken
With Pineapple Pico de Gallo
Ingredients for chicken:
2 10 oz. organic chicken breasts (bone in and skin on)
1 1/2 tsp. chili powder or chili lime seasoning
1/2 cup organic chicken broth or bone broth
1 small lime ( juiced) (organic)
1 1/2 tbsp. raw honey
2 1/2 tbsp. grass fed butter (I use Kerry gold)
1 tbsp. fresh organic chopped cilantro
*(Plus I use the pan drippings for this recipe)
Pineapple Pico de Gallo:
1 cup organic grape tomatoes (about 12 to 15)
(Chopped and drained of the seeds)
1/4 cup chopped red onion
1 cup chopped fresh pineapple (ripe)
1 clove minced garlic
1 tbsp. olive oil
1 lime wedge (juiced)
1 1/2 tsp. pepper jelly
Pinch of salt
2 tbsp. chopped cilantro
Instructions:
Preheat oven to 375°F
1. In a medium sized skillet, heat 2 tablespoons of olive oil over medium heat until smoking… Season the chicken with chili powder and salt. Place the chicken in the skillet, skin side down and cook until browned, about 4 minutes. Turn the chicken and transfer it into a roasting pan and put in the oven. Cook for 15 minutes basting the chicken and then cover with foil. Cook for another 10 to 12 minutes until firm.
(Save the skillet pan for the chili lime sauce -don’t clean up the drippings)
2. While the chicken cooks, make the Pico de Gallo. Toss the tomatoes with the pineapple, onion, lime juice, garlic, pinch of salt, cilantro, olive oil and pepper jelly. Let it sit for 15 to 20 minutes for all the flavors to come together.
3. When chicken is done, transfer to a serving dish and cover with foil to keep warm. In the meantime add the drippings and lime juice to the original skillet and heat for one minute over medium high heat. Add the honey and broth to heat through. Remove pan from the heat and stir in the butter and cilantro
4. To serve, top the chicken with the chili lime glaze and pineapple salsa…
Enjoy!
#breastcancer #healthydinner #chicken
Orange and Honey Glazed Chicken Skewers with Pineapple Salsa (Mexican Style)
Orange and Honey Glazed Chicken Skewers
With Pineapple Salsa (Mexican Style)
Ingredients:
For the Skewers:
3 large chicken breasts
17 to 20 small wooden skewers (bbq stick)
For the marinade:
1 orange (squeezed)
1 ½ tsp garlic powder
1 ½ tsp salt
1 tsp pepper
3 tbsp honey
For the salsa:
1 small pineapple (finely chopped)
1 red bell pepper (finely chopped)
1 small red onion (finely chopped)
½ cup coriander leaves (finely chopped)
4 pcs tomato (finely chopped)
1 small lime
1 tsp salt
1 tbsp olive oil
Method:
1. Cut the chicken breast into cubes and wash well
2. In a large mixing bowl, add the chicken cubes, garlic powder, honey, orange juice, salt and pepper and mix well.
3. Marinate for at least 1 hour.
4. Build the chicken using a wooden skewer. You may need 17 to 20 small sticks.
5. Cook the chicken skewers on the griddle pan. For 1 minute or more on each side.
6. Prepare the salsa in a large bowl and mix all the ingredients together and mix well.
7. Serve
Wagyu beef ribeye BBQ hoision sauce with pineapple and sesame
Slow cooking beef
Hoision sauce is a thick and add some more ingredients Chinese 5 spice , tomatoes ketchup , vinegar, honey ,soy sauce , garlic ,ginger , onion brown sugar .
Pineapple salsa : chopped pineapple , different bell pepper , redchilly , soy sauce , sweet sauce , vinegar,salte White peppar ,seasam Oli , hot sauces , fresh ( corrinder and mint )
Sticky Pineapple Chicken
Here's what you'll need!
Sticky Pineapple Chicken
Serves: 2
INGREDIENTS
1 large pineapple
1 tablespoon cooking oil
6 boneless chicken thighs, cut into bite-size squares
Salt, to taste
Pepper, to taste
1 tablespoon hoisin sauce
1 tablespoon soy sauce
1 tablespoon brown sugar
1 tablespoon garlic paste
100 milliliters chicken stock
Rice, to serve
Sesame seeds, to garnish
PREPARATION
1. Using a sharp knife carefully cut the pineapple in half lengthways.
2. Using the tip of a knife cut around the edge of the pineapple being careful not to cut through the skin.
3. Slice down and across the pineapple flesh then scoop out the pineapple cubes with a spoon.
4. Discard the core and set the flesh aside.
5. In a large pan, heat the oil over a medium heat.
6. Add the chicken and season with the salt and pepper.
7. Fry for about 10 minutes, until browned and cooked through.
8. Take out the chicken and set aside.
9. Add the hoisin sauce, soy sauce, brown sugar, garlic paste and fry for a couple of minutes.
10. Stir in the chicken stock.
11. Bring to a boil and then simmer, stirring occasionally.
12. Once the sauce has thickened, add the chicken and stir until evenly coated with the sauce.
13. Serve in the empty pineapple halves, along with some rice and sesame seeds.
Enjoy!
Inspired by:
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Credits:
MUSIC
Licensed via Audio Network
Grilled Salmon Tacos with Pineapple Salsa Recipe | Char-Broil
You’ll love these delicious Salmon Tacos with tropical Pineapple Salsa and spicy undertones on crunchy corn tortillas. Healthy, refreshing and pretty enough to post, celebrate Taco Tuesday with these meat-free tacos or skip the tortilla and just enjoy the grilled salmon with salsa.
For the full recipe, go to:
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Guy Fieri's Roasted Pineapple and Pepper Salsa | Guy's Big Bite | Food Network
Guy shows a quick way to get maximum flavor from fruit for his roasted salsa!
#GuyFieri #GuysBigBite #Salsa #FoodNetwork
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We know one thing is certain — Guy Fieri's food is as fun, fearless and fundamental as his larger-than-life personality. We hope you're hungry, because this Guy's imagination knows no limits. Open wide for Guy's Big Bite!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Roasted Pineapple and Pepper Salsa
RECIPE COURTESY OF GUY FIERI
Level: Intermediate
Total: 1 hr 12 min
Prep: 10 min
Inactive: 1 hr
Cook: 2 min
Yield: about 2 1/2 cups
Ingredients
1/2 pineapple, cored, peeled and cut into 1/4-inch slices
1 mango, deseeded and cut into 1/4-inch pieces
2 tablespoons honey
2 tablespoons lime juice
1 tablespoon chopped cilantro leaves
Salt
1/2 jalapeno, seeded, minced
1/2 red onion, diced
1/2 Anaheim chile, roasted, seeded and diced
1/2 red bell pepper, roasted, seeded and diced
Directions
Heat grill or grill pan to high.
Place pineapple and mango on grill for 30 seconds to 1 minute or until desired grill marks are achieved. Let cool and dice.
In a medium mixing bowl combine honey, lime juice, cilantro and season, to taste, with salt. Add remaining ingredients and toss. Let sit for 1 hour before serving.
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Guy Fieri's Roasted Pineapple and Pepper Salsa | Guy's Big Bite | Food Network