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Chicken cutlets with pineapple recipe

Chicken cutlets with pineapple recipe

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  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Cuts of chicken
  • Chicken breast
  • Pan fried chicken breasts

Tasty, moist and tender fried chicken breast with slices of pineapple and melted cheese on top. Great with fresh salad or seasonal vegetables.

2 people made this

IngredientsServes: 4

  • 1 egg
  • 1/2 teaspoon vegetable stock granules
  • 1 tablespoon Maggi® seasoning
  • 2 pinches pepper
  • 2 chicken breasts
  • 1 tablespoon plain flour
  • 2 tablespoons breadcrumbs
  • 5 tablespoons vegetable oil
  • 4 slices pineapple (fresh or tinned)
  • 4 slices cheese
  • 1 bunch fresh parsley, chopped

MethodPrep:10min ›Cook:20min ›Extra time:1hr marinating › Ready in:1hr30min

  1. Beat the egg, stock granules, maggi and seasoning. Cut each chicken breast in half lengthways, lightly pound and dip into the egg mixture. Set aside for 1 hour.
  2. Combine flour and breadcrumbs. Coat each chicken piece in the mixture. Heat the oil and fry the cutlets on both sides until golden brown.
  3. Place one slice pineapple on each cutlet, cover with a slice of cheese and sprinkle with fresh parsley. Cover the pan and cook until the cheese melts and the chicken is no longer pink in the centre.

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The trick to keeping breast meat tender and juicy is to alter its anatomy completely. There are a few ways to do this.

The easiest is to carve the breast in half crosswise where the thicker end meets the thinner end. This way, you can pull the thinner pieces off the heat earlier, allowing the thicker ones to finish cooking for another minute or two.

Another method is to ensure the meat retains its natural moisture. What makes a chicken breast juicy is water, not fat. A simple dry brine - a mixture of salt, sugar and spices - provides that bit of insurance. It is the salt that is most crucial, as it draws out the meat's water. That water then dissolves the salt on the surface of the meat and, through diffusion, the two re-enter the meat, seasoning the chicken thoroughly.

A marinade can yield similarly juicy results through different means.

In one of the recipes below, a group of enzymes in fresh pineapple, bromelain, breaks down the connective tissues of fibrous chicken, turning the otherwise taut meat into slackened nuggets.

But proceed with caution: Marinate the chicken too long and you will end up with gluey shreds of meat. Fifteen minutes is just about right.

Other acidic ingredients have similar benefits.

The lactic acid in sour cream tenderises chicken and also helps crunchy, savoury coatings stick to the meat. Smear it all over chicken breasts and encase them in a thick coating of buttery Ritz cracker crumbs and grated sharp cheddar for a result equal parts moist and crisp.

This comforting chicken bake tastes best with cutlets. Although you could pound a thick breast out into a thin paillard, it is better to slice through the middle of the breast horizontally so you get two cutlets of equal size.



• 5 dried bay leaves, crushed into small pieces

• 1 tsp whole black peppercorns

• 1 packed Tbs dark brown sugar

• 2 large boneless, skinless chicken breasts (about 680g total)

• Lime wedges, for serving (optional)

1. In a spice grinder, blitz the bay leaf pieces and peppercorns until finely ground. Transfer to a small bowl and add the salt, brown sugar and garlic powder, and rub it all together with your fingers.

2. Cut each chicken breast in half crosswise into two pieces of equal weight, creating one shorter, thicker piece and one longer, thinner piece. Place the four chicken pieces on a large plate or sheet pan and sprinkle generously on all sides with the spice mixture, moving the chicken around to catch any fallen spices. Refrigerate, uncovered, to dry-brine for at least 30 minutes and up to an hour.

3. When ready to cook, take the chicken out of the fridge and heat a large skillet with a lid over high heat. Add enough oil to lightly coat the bottom of the skillet. Carefully add the chicken pieces, smooth sides down, and immediately reduce the heat to medium-low. Cook until the bottoms are browned but not burnt, for five to seven minutes. Flip the chicken, cover the pan and cook until the other sides are browned and the internal temperature at the thickest part of the meat reaches about 70 deg C, for another five to seven minutes. You may want to pull the longer, thinner pieces off the heat a minute or two sooner, as they may cook faster.

4. Transfer the chicken to a cutting board to rest for at least 10 minutes so the juices can redistribute. The meat will continue to cook as it sits and should reach an internal temperature of about 75 deg C. You can also check for doneness by cutting into the chicken - it should look white and juicy and no longer pink. Slice the chicken against the grain and serve with lime wedges if desired. You can also keep the meat whole and refrigerate it, covered, for up to four days.




• 3 packed Tbs dark brown sugar

• 2 Tbs olive oil, plus more for cooking • 1 tsp kosher salt

• 1/4 to 1/2 tsp ground cayenne

• 1 cup diced fresh pineapple, cut into 1.2cm chunks

• 1/4 cup finely diced red onion

• 2 Tbs finely chopped fresh cilantro

• 2 Tbs finely grated fresh pineapple, including accumulated juices

• 680g boneless, skinless chicken breasts, cut into about 4cm chunks

• Cooked white rice, for serving

1. In a large bowl, stir together the brown sugar, rice vinegar, soya sauce, fish sauce, 2 Tbs olive oil, salt, garlic powder, ground cayenne and black pepper. Transfer 1 Tbs of this marinade mixture to a separate medium bowl and add the diced pineapple, red onion and cilantro. This is your salsa - toss until well mixed and set aside.

2. Add the grated pineapple and its juices to the marinade mixture in the large bowl, then add the chicken and toss to coat. Set aside to marinate at room temperature for 15 minutes.

3. Once the chicken is done marinating, heat a large non-stick skillet over medium-high heat and add enough olive oil to lightly coat the bottom of the pan. Add the chicken pieces, leaving any marinade behind, in a single layer so they do not touch. Let cook for two to three minutes until the bottoms are browned. Continue cooking, stirring occasionally, until the chicken pieces are browned on all sides and no longer pink on the inside, for four to five minutes more.

4. Serve the chicken over rice and top with the reserved pineapple salsa.




• 1 Tbs olive oil, plus more for greasing wire rack

• 2 large boneless, skinless chicken breasts (about 680g in total)

• 1 sleeve Ritz crackers (about 100g)

• About 60g extra-sharp Cheddar cheese, coarsely grated (about 1 cup)

1. Place the rack in the bottom third of the oven and heat oven to 230 deg C. Place an ovenproof wire rack over a sheet pan. Dab a folded-up paper towel with olive oil and rub it over the wire rack to grease it.

2. In a medium bowl, whisk together the sour cream, egg white and Dijon mustard until smooth. Season with salt. Lay the chicken flat on a cutting board and carve each breast in half laterally, so you end up with four thin cutlets. Add the chicken to the sour cream mixture and, using your hands, smear the sour cream all over the chicken.

3. In a large bowl, crush the Ritz crackers into coarse pieces with your fingers. Some crackers will turn to rubble while others turn to dust. Add the cheese, garlic powder, onion powder and olive oil. Season with 1/2 tsp salt and toss until evenly distributed. Holding one of the chicken cutlets by its thinner end, add to the bowl with the crumbs and, using your hands, pack the crumbs onto the chicken, pressing them in to create a thick coating. Transfer the breaded chicken to the rack in the sheet pan. Repeat with the remaining three cutlets.

4. Bake the cutlets until the outsides are crispy and the insides are no longer pink, for 10 to 15 minutes. Let the chicken cool slightly so the coating can set, about five minutes, before transferring to plates and serving.

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Sweet Ginger Pineapple Chicken

Split the chicken breast halves lengthwise to create two thin cutlets for each breast. Set aside. Line a cookie sheet or baking pan with aluminum foil. Spray with non-stick vegetable spray. Set aside.

In a shallow pan or plate, combine the all-purpose flour and ginger sugar. Stir to combine. Thoroughly coat each chicken breast cutlet with the flour mixture. Set aside.

Heat a large skillet over medium-high heat. Spray the skillet with non-stick vegetable spray. Place the several cutlets in the pan and cook until browned. Spray each cutlet with non-stick vegetable spray and turn to brown on the second side. Transfer finished cutlets to the prepared baking pan. Repeat with remaining cutlets.

Prepare the Sauce

Preheat oven to 350 degrees Fahrenheit.

In a medium saucepan, combine the soy sauce, corn starch, olive oil and reserved pineapple liquid. Whisk until corn starch is completely dissolved. Add the crushed pineapple and stir to combine. Cook over medium heat until thickened.

Spoon the pineapple sauce over the chicken and top with the sliced green onions. Bake for 15 minutes.

Pineapple and Chicken Together Make A Great Dinner Recipe

Know what this chicken needs? MORE pineapple chunks! Can you guess just how many cans of pineapple chunks I have at home? I’ll tell you, anyways. TWELVE. Aaaand why do I have 12 cans of pineapple chunks? Because they just sit on that Lazy Susan, always waiting for the next time that I decide to make this Hawaiian Baked Chicken. I like to call this ‘beachy’ chicken. Or summery chicken. Because, seriously? Pineapples on top of chicken are SO Summer! Which, by the way, Summer starts in 6 days! “Summer, Summer, Summertiiime, Time to sit back and unwiiiiind…” Fresh Prince 4evah! And Sunflowers perfume…

Quick Garlic Chicken Cutlets

Quick Garlic Chicken Cutlets are the easy entree you need when you’re short on time and ingredients! Serve with a side of tasty veggies or over pasta.

As I’m writing this, many of us are staying close to home because of the coronavirus. While we want to continue to prepare heathy meals, ingredients are limited and we’re all generally feeling overwhelmed. This chicken recipe was crafted with just that in mind. The ingredient list is short and you likely have what you need already.

These Quick Garlic Chicken Cutlets are reminiscent of how I first started preparing chicken in my 20’s. I loved tossing a protein of some kind in a skillet with olive oil and tinkering with seasonings until I got it just right. Back then I was still growing in my kitchen confidence so it was all about simplicity! And garlic. Because really it’s always been about garlic for me.

One of my favorite tricks for sautéing chicken is to slice breasts horizontally to create thin cutlets. This helps the chicken cook quickly and evenly. (Just be careful not to overcook!)

To make these cutlets you’ll add seasoning and sauté them in a little oil to get the outside brown. You’ll have to do two batches to allow room for all the chicken. This step is important because while simmering chicken in sauce can make it extra flavorful, it doesn’t add any color. Nobody is a fan of beige chicken, friend. So let it get some browning before moving to the next step.

Set aside the browned cutlets. Then sauté the minced garlic until golden (about a minute). Add chicken stock and dried parsley to the pan. Use your spatula to scrape up any bits of chicken stuck to the bottom. (Those little pieces are so tasty!)

Reduce the heat and add the chicken back. Cover and simmer until cooked through.

Serve this chicken with potatoes, rice, pasta, or just plenty of veggies. Some vegetables I recommend are my Spicy Roasted Broccoli, Sautéed Honey Carrots, and Roasted Brussels Sprouts.

Hawaiian Chicken and Pineapple

Yield: 4 servings

prep time: 1 hour, 10 minutes

cook time: 15 minutes

total time: 1 hour, 25 minutes

Sweet and tangy chicken breasts grilled to absolute perfection with caramelized brown sugar pineapple. Just 10 min prep!


  • 1/4 cup reduced sodium soy sauce
  • 1/4 cup pineapple juice
  • 1/4 cup brown sugar, packed
  • 2 tablespoons ketchup
  • 3 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 1 teaspoon sesame oil
  • 1 teaspoon Sriracha, optional
  • 4 boneless, skinless chicken breasts
  • 2 tablespoons chopped fresh cilantro leaves

For the pineapple


  1. In a medium bowl, whisk together soy sauce, pineapple juice, brown sugar, ketchup, garlic, ginger, sesame oil and Sriracha. Reserve 1/4 cup and set aside.
  2. In a gallon size Ziploc bag or large bowl, combine soy sauce mixture and chicken marinate for at least 1 hour to overnight, turning the bag occasionally. Drain the chicken from the marinade.
  3. In another gallon size Ziploc bag or large bowl, combine pineapple and brown sugar.
  4. Preheat grill to medium high heat. Add chicken and pineapple to grill and cook, flipping once and basting chicken with reserved 1/4 cup marinade until cooked through, about 5-6 minutes on each side.
  5. Serve immediately, garnished with cilantro, if desired.

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The Pioneer Woman Chicken

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Step 1

Measure reserved pineapple juice and add enough water to make 1-3/4 cups liquid. Prepare rice according to package directions using juice-water mixture. Coat chicken pieces with flour.

Heat oil in large skillet or wok over medium-high heat and cook chicken until edges are golden brown, about 5 to 7 minutes. Add pineapple, bell pepper and snap peas. Cook until slightly softened, about 3 minutes.

Add sweet and sour sauce, soy sauce, orange juice and red chilies to pan. Stir and cook an additional 3 minutes or until sauce begins to boil. Stir in orange zest. Serve over rice topped with cashews and green onions.

Can I make pineapple grilled chicken thighs?

This recipe works great with chicken thighs as well. I like to use boneless and skinless chicken thighs since they cook quickly and are super affordable. They also are guaranteed to come out super tender since they have a higher fat content than chicken breasts. If you are worried about overcooking and drying out your chicken breasts, consider swapping for thighs. They are much more forgiving if they are cooked a couple minutes too long.