Trim off the top and bottom of the pineapple. Remove the skin and cut into quarters. Cut away and discard the center core, then cut the quarters into 1-inch slices.

6. Remove the chicken from the marinade and discard the marinade. Grill chicken for 5-6 minutes per side, turning only once. Chicken should be cooked to an internal temperature of 165° ...

Using the same pot of boiling water, cook the fresh udon just until the water returns to a boil, about 1 minute. If using dried udon, cook until al dente, about 10 to 12 minutes.

Add chicken; cook, stirring occasionally, until browned and a thermometer inserted into thickest portion of chicken registers 165°F, 7 to 9 minutes. Remove chicken from skillet, and set aside. Do ...

This grilled honey-lime chicken with pineapple and halloumi salad is a guaranteed crowd-pleaser. Ingredients. 1.5 lbs boneless, skinless chicken breasts. 1/4 cup honey. 1/4 cup lime juice.

Ingredients 1/2 cup pineapple, in small dice 1/2 cup cantaloupe, in small dice 1/2 cup english cucumber, peeled and diced 1/4 cup red onion, diced ...

Meanwhile, with meat mallet, pound chicken (placed between 2 sheets plastic wrap) to an even ½-inch thickness. From 1 lime, grate 1 teaspoon peel and squeeze 2 tablespoons juice. Cut remaining ...

Sudachi. How to Make Chicken & Egg Udon – Foolproof Silky Egg Ribbon Soup 🍜🥚🐔. Posted: May 7, 2025 | Last updated: July 10, 2025. Warm up with this comforting Chicken & Egg Udon recipe!

2. Combine the cilantro, garlic, brown sugar, fish sauce, coriander, cumin, cardamom, turmeric and salt in a food processor and puree. Toss with the chicken until it is well-coated.

SAN DIEGO — Sticky Pineapple Chicken. 1 ½ lbs. chicken breast, cubed. 1 cup broccoli flowerets. 1 cup fresh pineapple, cubed. ½ cup red bell pepper, cubed. 3 garlic cloves, diced.

This Oaxacan mole is brightly flavored with the tang and sweetness of pineapple, with chunks of fried plantain providing heft. 6 medium dried ancho chiles, stemmed, seeded, deveined and halved 1/2 ...