Pineapple Chicken

WHAT YOU WILL NEED:
1 can (20 oz.) pineapple Slices
Salt to taste
6 boneless, skinless chicken breast halves, cut in
half lengthwise
2 tablespoons all-purpose flour
2 teaspoons chili powder
2 teaspoons garlic powder
1/4 teaspoon ground cinnamon
1 teaspoon vegetable oil
1-1/2 teaspoons instant chicken bouillon granules
2/3 cup dried apricot halves, halved
1/3 cup seedless raisins
4 green onions, thinly sliced
3 cups hot cooked brown rice

HERE'S HOW:

1. Drain pineapple, reserve juice.
2. Salt chicken. Combine flour, chili powder, garlic powder and cinnamon. Toss chicken in flour mixture. In nonstick skillet, brown chicken well on both sides in oil.
3. Dissolve bouillon and remaining flour mixture in reserved pineapple juice.
4. Sprinkle apricots, raisins and green onions over chicken. Add pineapple juice mixture to skillet. Cook, stirring, until sauce boils and thickens. Cover, simmer 3 minutes longer.
5. Arrange pineapple over chicken. Spoon sauce over pineapple. Cover, cook until pineapple is heated through. Spoon chicken and fruit over rice.

Nutrition Goal: Rich in Potassium; good source of Vitamin A and Iron; rich in Vitamin C.

Chicken Sweet 'n Sour

WHAT YOU WILL NEED:

1 can (20 oz.) Dole pineapple chunks
1 pound boneless, skinless chicken breasts
Salt and pepper to taste
1 tablespoon vegetable oil
2 carrots, thinly sliced
1 green or red bell pepper, seeded, chunked
1 medium onion, chunked
1 clove garlic, minced
1/2 cup ketchup
1/3 cup packed brown sugar
1 tablespoon cornstarch
1 tablespoon soy sauce
1 teaspoon ground ginger
Grated peel and juice from 1 lemon
3 cups hot cooked rice

HERE'S HOW:

1. Drain pineapple, reserve juice.
2. Cut chicken into bite-size pieces. Season with salt and pepper. In large nonstick skillet, brown chicken in oil, in two batches, if necessary. Reduce heat. Add carrots, bell pepper, onion and garlic. Cover, simmer 5 minutes.
3. Combine reserved juice, ketchup, brown sugar, cornstarch, soy sauce, ginger, lemon peel and lemon juice. Stir into skillet. Cover, simmer 5 minutes longer. Stir in pineapple until heated through. Serve with rice.

Nutrition Goal: Low fat; saturated fat free; low cholesterol; good source of fiber; rich in Vitamin A and C.

Pineapple Teriyaki Chicken Kabobs

WHAT YOU WILL NEED:

1 can (20 oz.) DOLE Pineapple Chunks drained,
2 tablespoons juice reserved
3/4 cup teriyaki marinade with pineapple juice
1 teaspoon Dijon-style mustard
4 (1-1/2 to 1-3/4 lb.) boneless, skinless chicken breast cut
into 1-inch pieces
2 red or green bell peppers, cut into 1-1/2 pieces
1 zucchini cut into 1/2 inch thick slices
12 wooden skewers (12-inches long) soaked in water

HERE'S HOW:

1. Combine pineapple juice, teriyaki marinade and mustard. Set aside 1/4 cup for grilling. Pour remaining marinade into sealable plastic bag, add chicken pieces, bell peppers and zucchini. Refrigerate and marinate for 30 minutes.
2. Remove chicken and vegetables from plastic bag and discard marinade.
3. Thread bell peppers, pineapple chunks, chicken and zucchini. Brush with reserved marinade.
4. Grill or broil 10 to 15 minutes turning and brushing occasionally with teriyaki marinade or until chicken is no longer pink. Discard any remaining marinade.

Nutrition Goal: Low fat; saturated fat free; good source of fiber, iron and potassium; rich in Vitamin A and C.

Grilled Chicken And Pineapple

WHAT YOU WILL NEED:
1 can (20 oz.) DOLE pineapple slices
2 tablespoons lemon juice
1 tablespoon vegetable oil
1 teaspoon dried oregano leaves, crushed
1 teaspoon garlic powder
5 boneless, skinless chicken breast halves

HERE'S HOW:

1. Drain pineapple slices; reserve all juice.
2. Combine reserved juice, lemon juice, oil, oregano and garlic powder in large, shallow, non-metallic dish. Reserve 1/4 cup. Add chicken to remaining marinade, turning to coat all sides. Cover and marinate 15 minutes in refrigerator. Discard marinade.
3. Grill or broil chicken and pineapple slices, brushing occasionally with reserved marinade, 5 to 10 minutes on one side turn over. Add pineapple slices to grill with chicken and brush with marinade 10 minutes or until chicken is no longer pink in center. Discard any remaining marinade.

Nutrition Goal: Low saturated fat; low sodium; rich in Vitamin C.

Spicy Oriental Stir-Fry

WHAT YOU WILL NEED:

1 can (20 oz.) DOLE Pineapple Chunks
1/2 cup ketchup
1 teaspoon sugar
1 teaspoon chili powder
1 teaspoon Worcestershire sauce
1/4 teaspoon hot pepper sauce
2 tablespoons vegetable oil, divided
1 cup coarsely chopped green or red bell pepper*
1 cup snow peas*
1 pound boneless, skinless chicken breasts, cubed
1/4 cup sliced green onions
Hot cooked rice

HERE'S HOW:

1. Drain pineapple; reserve 2 tablespoons juice.
2. Stir together ketchup, reserved juice, sugar, chili powder, Worcestershire sauce and hot pepper sauce in bowl; set aside.
3. Heat 1 tablespoon oil, over medium-high heat in large skillet or wok. Add bell pepper; cook 1 to 2 minutes, stirring constantly. Add snow peas, cook 2 minutes more or until vegetables are tender-crisp. Remove vegetables from pan.
4. Add remaining 1 tablespoon oil to skillet, add chicken. Cook 3 to 4 minutes or until chicken is no longer pink. Stir in reserved sauce, pineapple chunks, green onions and vegetables; heat until hot. Serve over rice.

*TIP: Substitute 1/2 package (16 oz.) frozen Oriental vegetable medley for bell peppers and snow peas, if desired. Add frozen vegetables in step 3 above, cook 3 to 4 minutes. Proceed as above.

Nutrition Goal: Good source of potassium, Vitamin A and Iron; rich in Vitamin C.

Sweet 'n Sour Glazed Chicken

WHAT YOU WILL NEED:

8 boneless, skinless chicken breasts or chicken tenders
1 can (20 oz.) pineapple chunks, undrained
3 tablespoons packed brown sugar
3 tablespoons ketchup
3 tablespoons soy sauce
2 tablespoons white or cider vinegar
1 tablespoon cornstarch
1 teaspoon ground ginger

HERE'S HOW:

1. Grill or broil chicken 5 minutes on each side or until chicken is no longer pink in center.
2. Combine pineapple chunks, brown sugar, ketchup, soy sauce, vinegar, cornstarch and ginger in saucepan. Cook until sauce boils and thickens.
3. Spoon sauce over broiled or grilled chicken, before serving.

Nutrition Goal: Low saturated fat; good source of Potassium

Confetti Salad With Crispy Tortilla Strips

WHAT YOU WILL NEED:
2 burrito size (10-inch) flour tortillas, rolled up and cut into thin
slices
1/3 cup plus 2 tablespoons fat-free or reduced calorie Italian
dressing, divided
1 pkg. (12 oz.) DOLE American or Very Veggie
or other DOLE Salad Variety
1 pkg. (6 oz.) grilled chicken breast strips
2 apples, cored and chopped
1 red bell pepper, cut into thin strips

HERE'S HOW:

1. Toss tortilla slices with 2 tablespoons dressing; scatter strips onto baking sheet. Bake at 375°F., for 5 to 8 minutes or until crisp and lightly browned; cool.
2. Stir together salad blend, chicken, apple, bell pepper, remaining 1/3 cup dressing and tortilla strips, in large bowl. Serve.

Nutrition Goal: Rich in Vitamin A and C.

Chicken Sticks with Pineapple-Peanut Sauce

WHAT YOU WILL NEED:
8 to 9 wooden or metal skewers
3 boneless, skinless chicken breasts
1 can (8 oz.) DOLE Crushed Pineapple
1/3 cup creamy peanut butter
3 tablespoons packed brown sugar
1 tablespoon lime juice
1-1/2 teaspoons curry powder
1/2 teaspoon ground ginger

HERE'S HOW:

1. Soak wooden skewers, if using, covered in water for 30 minutes. Cut chicken into strips 1/2 inch wide and about 3 to 4 inches long. Thread two to three strips of meat onto each skewer. Arrange skewers on broiler pan, sprayed with vegetable cooking spray.
2. Drain pineapple, reserving 1/4 cup juice. Combine crushed pineapple, reserved juice, peanut butter, brown sugar, lime juice, curry powder and ginger in blender or food processor container. Cover; blend until smooth. Reserve 3/4 cup sauce for dipping; set aside.
3. Brush part of the remaining pineapple sauce over chicken. Broil chicken 4 inches from heat for about 10 minutes, turning once and brushing with sauce or until meat is no longer pink. Discard any remaining sauce used during grilling. Serve chicken with reserved pineapple sauce for dipping.

Good source of Potassium, Vitamin C, and Iron.

Citrus Teriyaki Chicken

WHAT YOU WILL NEED:

1/2 cup bottled teriyaki marinade
1 teaspoon grated orange peel
1 teaspoon grated fresh ginger
5 boneless, skinless chicken breasts
1 can (20 oz.) DOLE Pineapple Slices

HERE'S HOW:

1. Stir together teriyaki marinade, orange peel and ginger in small bowl.
2. Grill or broil chicken breasts 8 minutes, brushing with one-half sauce. Turn chicken over; add pineapple slices to grill. Brush chicken and slices with remaining sauce. Continue grilling 8 to 10 minutes or until chicken is no longer pink in center and slices are lightly browned.

Nutrition Goal: Low fat; low sodium; rich in Vitamin C.

Curried Chicken Pineapple Rice Salad

WHAT YOU'LL NEED:

3 cups fresh DOLE Pineapple, cut
into chunks
3 cups cooked brown or white rice
2 cups cubed cooked chicken
3/4 cup sliced celery
1/3 cup sliced green onions
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup chicken broth
2 teaspoons curry powder
1/4 cup fat free or reduced calorie honey mustard
salad dressing
2 teaspoons lemon juice

HERE'S HOW:

1. Combine pineapple chunks, rice, chicken, celery, green onions, salt and pepper in large bowl.
2. Combine chicken broth and curry powder, in microwave-safe bowl. Microwave on high 45 seconds or until hot. Cool slightly. Stir in salad dressing and lemon juice.
3. Pour curry dressing over salad; toss to evenly coat.

Low Fat; good source of Potassium and Iron; rich in Vitamin C.

Chicken, Broccoli & Pineapple Stir-Fry

WHAT YOU WILL NEED:

2 teaspoons olive oil
1/2 pound boneless, skinless chicken breasts, cut in strips
1 medium Onion, thinly sliced
1 tablespoon finely chopped fresh ginger
2 cloves garlic, finely chopped
1 cup low sodium chicken broth
1/4 cup lite soy sauce
1 tablespoon cornstarch
1/2 teaspoon anise seed, crushed
1/4 teaspoon ground cinnamon
2 cups broccoli, cut into florets
1 red bell pepper, cut into chunks
2 cups fresh pineapple, cut into chunks

HERE'S HOW:

1. Heat oil in non-stick wok or large skillet. Add chicken; stir-fry 5 minutes. Remove to bowl. Add onion, ginger and garlic to same pan; stir-fry 2 minutes.
2. Combine broth, soy sauce, cornstarch, anise seed and cinnamon; add to same pan. Add broccoli and bell pepper. Cover, cook 2 to 3 minutes or until broccoli is tender-crisp. Stir in pineapple and chicken. Heat through.

Nutrition Goal: Low saturated fat; rich in Vitamin A and C.

Braised Chicken and Rice

WHAT YOU WILL NEED:

2 cans (8 oz. each) pineapple slices
3 tablespoons soy sauce
1-1/2 tablespoons vegetable oil
4 boneless, skinless chicken breast halves
1 tablespoon finely chopped fresh ginger
1 red bell pepper, cut into 1-inch squares
1-1/2 tablespoons cornstarch
4 cups cooked white or brown rice

HERE'S HOW:

1. Drain pineapple; reserve 1/2 cup juice.
2. Blend reserved juice, soy sauce and 1/4 cup water; set aside.
3. Heat oil in large skillet over medium-high heat. Add chicken; reduce heat to medium and cook about 3 minutes on each side or until golden brown. Add ginger and cook 30 seconds.
4. Pour soy sauce mixture over chicken; simmer, covered 7 minutes. Turn chicken over; add bell pepper. Cover and simmer 7 minutes longer or until chicken is no longer pink in center; remove chicken.
5. Combine cornstarch with 1-1/2 tablespoons water; pour into skillet. Cook, stirring until sauce boils and thickens. Add pineapple slices and chicken; coat with sauce and heat through. Serve over rice.

Low saturated fat; rich in Vitamin A & C; good source of iron.

Baked Chicken with Mandarin Orange Sauce

WHAT YOU WILL NEED:

4 boneless, skinless chicken breast halves
1 can (5.3 oz.) evaporated milk
1 cup dry bread crumbs
1 tablespoon cornstarch
1 cup orange juice
1/2 teaspoon crushed dried basil
Salt and pepper to taste
1 can (11 oz.) DOLE Mandarin Oranges, drained

HERE'S HOW:

1. Preheat oven to 425°F. Cut chicken pieces in half crosswise. Place milk in shallow bowl; place breadcrumbs in another shallow bowl.
2. Dip chicken pieces in milk to coat; then dip in breadcrumbs to coat well. Place chicken pieces on rack in a shallow roasting pan. Bake for 25 to 28 minutes or until pieces are no longer pink in center. Meanwhile, prepare sauce.
3. Stir cornstarch into orange juice until dissolved; stir in basil, in small saucepan. Heat to boiling; reduce heat. Cook 2 minutes. Season to taste with salt and pepper. Stir in mandarin oranges. Serve over chicken.

Pineapple Chicken Special

WHAT YOU WILL NEED:
1 can (20 oz.) pineapple slices
Salt to taste
6 boneless, skinless chicken breast halves, cut in half lengthwise
2 tablespoons all-purpose flour
2 teaspoons chili powder
2 teaspoons garlic powder
1/4 teaspoon ground cinnamon
1 teaspoon vegetable oil
1-1/2 teaspoons instant chicken bouillon granules
2/3 cup dried apricot halves, halved
1/3 cup seedless raisins
4 green onions, thinly sliced
3 cups hot cooked brown rice

HERE'S HOW:

• Drain pineapple, reserve juice.
• Salt chicken. Combine flour, chili powder, garlic powder and cinnamon. Toss chicken in flour mixture. In nonstick skillet, brown chicken well on both sides in oil.
• Dissolve bouillon and remaining flour mixture in reserved pineapple juice.
• Sprinkle apricots, raisins and green onions over chicken. Add pineapple juice mixture to skillet. Cook, stirring, until sauce boils and thickens. Cover, simmer 3 minutes longer.
• Arrange pineapple over chicken. Spoon sauce over pineapple. Cover, cook until pineapple is heated through. Spoon chicken and fruit over rice.

Rich in Potassium; good source of Vitamin A; rich in Vitamin C; good source of Iron.

Chicken Coconut Colombo

WHAT YOU WILL NEED:

1 pound boneless, skinless chicken thighs, cut into strips
1/2 cup chopped Onion
2 tablespoons vegetable oil
1 can (14 oz.) lite coconut milk
1 pound butternut or acorn squash, peeled and cut into 1-inch
cubes (2-1/2 cups)
1 tablespoon curry powder
1/8 teaspoon ground cloves
1 small green or red bell pepper, cut into short strips
2 medium, firm DOLE Bananas, sliced
2 tablespoons lime juice
Hot cooked rice

HERE'S HOW:

1. Cook and stir chicken and onion in hot oil in large skillet over medium-high heat until chicken is browned. Stir in coconut milk, squash, curry and cloves. Bring to a boil. Reduce heat; cover and cook 10 to 15 minutes or until squash is tender.
2. Stir in bell pepper; cook 2 minutes or until pepper is tender-crisp. Stir in bananas and lime juice. Serve over rice.

Rich in Potassium, Vitamin A, Vitamin C, and low Sodium.

Sweet 'n' Sour Chicken Stir-Fry

WHAT YOU WILL NEED:

3 tablespoons ketchup
1 tablespoon vinegar
1 tablespoon soy sauce
2 boneless, skinless chicken breasts, cut into 1-inch cubes
1 tablespoon vegetable oil
1/2 package (16 oz.) frozen stir-fry vegetables or
other frozen vegetable combination (such as broccoli,
red pepper, mushrooms and onions)*
1 can (20 oz.) Pineapple Chunks, drained
Hot cooked rice

HERE'S HOW:

1. Combine ketchup, vinegar and soy sauce in small bowl; set aside.
2. Cook and stir chicken in large skillet or wok in hot oil over medium-high heat until chicken is browned.
3. Stir in vegetables; cover. Reduce heat to low; cook 2 to 3 minutes or until vegetables are tender-crisp, stirring occasionally. Stir in pineapple chunks and reserved sauce; cook and stir until pineapple is heated though. Serve over hot cooked rice.

*Tip: Fresh stir-fry vegetable combination can be used in place of frozen vegetables. When adding fresh vegetables, add 2 tablespoons of juice from canned pineapple and increase cooking time to 4 minutes or until vegetables are tender-crisp.

Nutrition Goal: Good source of Vitamin A and rich in Vitamin C.

Hot Chicken Soup

WHAT YOU WILL NEED:

6 cups fat-free chicken broth
2 skinless boneless chicken breasts, cut into 1-inch cubes
1 tablespoon fresh ginger, grated
2 cups sliced celery
2 red or green bell peppers, cut into 1-inch cubes
4 oz. white mushrooms, quartered
1 bunch green onions, sliced
1/2 cup chopped cilantro
1/4 cup fresh lime juice
2 tablespoons chili sauce or other hot sauce

HERE'S HOW:

1. Cook broth over medium heat, in large pot, to boiling.
2. Reduce heat; add chicken and ginger. Simmer; covered 5 minutes.
3. Stir in celery, bell pepper, mushrooms and green onions; simmer 3 minutes more or until vegetables are tender.
4. Remove from heat. Stir in cilantro, lime juice and chili sauce.

Nutrition Goal: low saturated fat; rich in potassium and Vitamin A & C.

Pine-Chicken Tinola

WHAT YOU WILL NEED:
3/4 kg chicken, cut-up
4 cloves garlic, crushed
1 pc medium onion, sliced
30 g ginger, sliced and pounded
1 pc chicken bouillon cube
3 tbsp patis
150 g green papaya, sliced
1 can (234 g) Del Monte Fresh Cut Pineapple Chunks, drained (reserve syrup)
1 cup sili leaves

HERE'S HOW:
1. Boil the first 6 ingredients with pineapple syrup and 3 cups water for 20 minutes.

2. Add papaya and simmer for another 10 minutes or until papaya is tender. Add pineapple chunks and sili leaves. Simmer once.

Serves 6
Excellent source of Vitamin B6 – essential for red blood cell formation.

TOKWA SAUTÉ

WHAT YOU WILL NEED:
6 cloves garlic, crushed
1 pc large onion, sliced
100 g chicken breast fillet, diced or ground
1 pc small green bell pepper, cut into strips
1 pc siling labuyo
1 pouch (200 g) DEL MONTE Original Style Tomato Sauce
350 g tokwa (or tofu), cubed

HERE'S HOW:

1. SAUTÉ garlic, onion, chicken and bell pepper in 2 tbsp oil. Add 1-1/2 tsp iodized fine salt (or 1-1/2 tbsp iodized rock salt), 2-1/2 tsp sugar, siling labuyo, 1/2 cup water and DEL MONTE Original Style Tomato Sauce. Simmer for 15 minutes over low heat.
2. ADD tokwa and cook for 10 more minutes.

Serves 6

High in Vitamin A – for good eyesight.

Pine-Chicken Afritada

WHAT YOU WILL NEED:
4 cloves garlic, crushed
1 pc medium onion, chopped
400 g chicken, cut-up
1 can (234 g) DEL MONTE Fresh Cut Pineapple Chunks, drained (reserve syrup)
2 pc small potatoes, cut into chunks
1 pc small carrot, cut into chunks
1/3 cup cooked/frozen green peas
100 g Baguio beans, sliced
1 pc small red bell pepper, cut into strips
1 pouch (200 g) DEL MONTE Original Style Tomato Sauce

HERE'S HOW:

1. 
   
   SAUTÉ garlic, onion and chicken. Add pineapple syrup, 1 tsp iodized fine salt (or 1 tbsp iodized rock salt) and 1/4 tsp pepper. Simmer for 15 minutes or until meat is tender.
2. 
   
   ADD potatoes and carrot. Cook for 10 minutes. Add green peas, Baguio beans, bell pepper, DEL MONTE Fresh Cut Pineapple Chunks and DEL MONTE Tomato Sauce. Cook for another 5 minutes.

Serves 6

Excellent source of Vitamin C – helps fight common infection.