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Chicken Pineapple and Broccoli Stir-Fry

Prep: 20 min.Cook: 10 min. Makes: 4 servings

Ingredients:

2 cups MINUTE® Brown Rice, uncooked
2 teaspoons vegetable oil
1 pound boneless, skinless chicken breast, cut in strips
1 medium DOLE® Onion, thinly sliced
1 cup DOLE® Broccoli, cut into florets
1 tablespoon fresh grated ginger
2 cloves garlic, finely chopped
1 can (20 oz.) DOLE® Pineapple Chunks, drained and juice reserved
1/4 cup KIKKOMAN® Reduced Sodium Soy Sauce
1/4 cup KIKKOMAN® Stir Fry Sauce
2 tablespoons cornstarch

Instructions:

  • Prepare rice according to package directions.
  • Heat oil in large skillet or wok over medium-high heat. Add chicken; stir-fry 5 to 7 minutes or until no longer pink. Add onion, broccoli, ginger and garlic to skillet; stir-fry 3 minutes more.
  • Combine reserved juice, soy sauce, stir-fry sauce, and cornstarch in a small bowl; add to skillet. Bring to boil, stirring constantly. Add pineapple. Reduce heat to low and simmer 2 to 3 minutes more. Serve over brown rice.

Chinatown Chicken Simmer

Prep: 10 min.Cook: 35 min. Makes: 4 servings

Ingredients:

1 can (20 oz.) DOLE® Pineapple Chunks
1 tablespoon cornstarch
4 TYSON® Boneless Skinless Chicken Thighs
1 tablespoon vegetable oil
2 large cloves garlic, pressed
1 red bell pepper, cut into thin strips
1 large onion, sliced
1 cup snow peas
1 tablespoon minced fresh ginger or 1 teaspoon ground ginger
1/2 cup chicken broth
2 tablespoons KIKKOMAN® Soy Sauce
2 tablespoons honey
1/2 teaspoon ground cinnamon
4 cups cooked MINUTE® White Rice

Instructions:

  • Drain pineapple, reserve juice. Mix 1/4 cup juice with cornstarch; set aside
  • Brown chicken on both sides in oil. Sprinkle with salt. Add garlic, bell pepper, onion, snow peas and ginger; sauté. Mix remaining juice, chicken broth, soy sauce, honey and cinnamon. Pour into chicken mixture.
  • Spoon sauce over chicken. Cover; simmer 25 to 30 minutes. Stir cornstarch mixture; stir into pan juices. Cook until sauce boils and thickens. Add pineapple; heat through. Serve chicken over hot cooked rice.

Per Serving: calories, g fat (g sat.), mg cholesterol, mg sodium, g carbohydrate (g dietary fiber, g sugars), g protein, % Vit A, % Vit C, % calcium, % iron, % potassium, % folate

Mandarin Plum Chicken Bites

Prep: 15 min.Cook: 10 min. Makes: 40 appetizer servings

Ingredients:

4 boneless, skinless chicken breast halves
1 can (20 oz.) DOLE® Pineapple Chunks, drained and juice reserved
2 cups MINUTE® White Rice, uncooked
1 cup KIKKOMAN® Plum Sauce
3 tablespoons KIKKOMAN Reduced Sodium Soy Sauce
1/4 teaspoon garlic powder
1/4 teaspoon ground ginger
1 tablespoon cornstarch
2 large green bell peppers

Instructions:

  • Cut chicken into 40 bite-size pieces. Measure 1/2 cup pineapple juice; reserve. Add enough water to remaining juice to measure 2 cups. Prepare rice according to package directions using juice-water mixture.
  • Combine reserved 1/2 cup pineapple juice, plum sauce, soy sauce, garlic powder and ginger into small saucepan on medium-high heat. Stir in cornstarch, stirring constantly, until sauce begins to boil. Reduce heat and simmer 2 minutes; remove from heat. Reserve 1/2 cup sauce for basting chicken after cooking.
  • Cut bell pepper into 40 pieces. Skewer chicken, pineapple chunks and bell pepper on 40 small skewers. Baste chicken with sauce.
  • Broil chicken 4 inches from heat about 5 minutes. Turn and baste, cook 5 minutes longer, or until chicken is no longer pink. Baste again before serving with reserved sauce; serve with rice.

Shrimp Pineapple Lettuce Cups

Prep: 20 min.Makes: 4 to 6 servings

Ingredients:

1 cup MINUTE® White Rice, uncooked
1/2 cup KIKKOMAN® Plum Sauce
2 tablespoons KIKKOMAN® Reduced Sodium Soy Sauce
1 teaspoon KIKKOMAN® Sriracha
1 lb. cooked large shrimp, peeled
1 can (20 oz.) DOLE® Pineapple Chunks, drained and chopped
1 cup each shredded carrots
1 cup shredded cucumber
1/4 cup chopped fresh cilantro
12 Bibb lettuce cups

Instructions:

  • Prepare rice according to package directions.
  • Combine plum sauce, soy sauce and sriracha in medium bowl; reserve.
  • Combine cooked rice, shrimp, pineapple, carrots, cucumber and cilantro in large bowl. Toss with sauce mixture as desired. Divide evenly in lettuce cups; serve with any remaining sauce

Black Pepper Chicken and Pineapple

Prep: 15 min.Cook: 15 min. Makes: 4 servings

Ingredients:

2 cups MINUTE® Brown Rice, uncooked
3 tablespoons KIKKOMAN® Reduced Sodium Soy Sauce, divided
1 tablespoon cornstarch
1 tablespoon vegetable oil
1 lb. chicken breast, cut into 1/2-inch pieces
1 cup yellow onion, chopped
1 cup frozen cut green beans, thawed
1 can (20 oz.) DOLE® Pineapple Chunks, undrained
1/4 cup KIKKOMAN® Black Bean Sauce
1 teaspoon ground black pepper

Instructions:

  • Prepare rice according to package directions. In a small bowl, combine soy sauce and cornstarch in small bowl; reserve.
  • Heat oil in large skillet or wok over medium-high heat. Add chicken and cook until no longer pink, about 5 to 7 minutes. Drain chicken; remove from pan. Add onion and green beans and cook 3 minutes more.
  • Stir pineapple with juice, black bean sauce and black pepper into skillet with reserved chicken. Stir and bring to boil. Quickly add soy sauce mixture, stirring constantly until sauce thickens. Reduce heat and simmer 2 minutes. Serve chicken over rice.

Chinese Chicken and Rice Salad

Prep: 15 min. Makes: 6 servings

Ingredients:

1 cup MINUTE® White Rice, uncooked
2 cups cooked, cubed chicken, chilled
1 can (20 oz.) DOLE® Pineapple Chunks, drained and juice reserved
1 pkg. (14 oz.) DOLE® Broccoli Slaw or Classic Coleslaw
1/4 cup KIKKOMAN® Rice Vinegar
2 tablespoons KIKKOMAN® Reduced Sodium Soy Sauce
2 tablespoons KIKKOMAN® Hoisin Sauce
1/2 cup chopped fresh cilantro
Toasted sliced almonds, optional

Instructions:

  • Measure 1/2 cup pineapple juice; reserve. Add enough water to remaining pineapple juice to make 1 cup. Prepare rice according to package directions using juice-water mixture. Cool.
  • Combine cooled rice, chicken, pineapple chunks, and broccoli slaw in a large bowl; set aside.
  • Combine reserved pineapple juice, rice vinegar, soy sauce and hoisin sauce in a small bowl to make salad dressing; stir until well blended.
  • Toss salad with desired amount of dressing and cilantro. Garnish with almonds, if desired.

Pineapple Orange Chicken

Prep: 15 min.Cook: 15 min. Makes: 4 servings

Ingredients:

1 can (20 oz.) DOLE® Pineapple Chunks, drained, juice reserved
2 cups MINUTE® Brown Rice, uncooked
1 lb. chicken breast, cut into 1/2-inch pieces
2 tablespoons all-purpose flour
1 tablespoon vegetable oil
1 cup red bell pepper, chopped
1 cup sugar snap peas
2/3 cup KIKKOMAN® Sweet and Sour Sauce
1/4 cup KIKKOMAN® Reduced Sodium Soy Sauce
1 large orange, zested and juiced or 1/2 cup fresh orange juice
1/2 teaspoon crushed red chilies, optional
1/4 cup toasted chopped cashews
Sliced green onions, optional

Instructions:

  • 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, if desired 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.

Soy Glazed Salmon with Pineapple Rice

Prep: 15 min.Cook: 30 min. Makes: 4 servings

Ingredients:

Non-stick cooking spray
1 can (20 oz.) DOLE® Pineapple Chunks, drained and juice reserved
2 cups MINUTE® Brown Rice, uncooked
1/2 cup KIKKOMAN® Reduced Sodium Soy Sauce
1 tablespoon sesame oil
1 tablespoon fresh grated ginger
4 (4 oz. each) salmon filets
1 tablespoon cornstarch
1 tablespoon water
Green onions, thinly sliced, optional
Black & white sesame seeds, optional

Instructions:

  • Preheat oven to 400°F. Line a 13x9 baking pan with aluminum foil; coat foil with non-stick cooking spray. Chop pineapple chunks, set aside. Prepare rice according to package directions; stir in chopped pineapple.
  • Combine reserved pineapple juice, soy sauce, sesame oil and ginger in a medium bowl; place salmon filets on prepared baking pan. Brush filets with sauce. Bake 10 minutes, or until desired doneness.
  • Combine remaining sauce, cornstarch and water in a small saucepan; bring to boil, stirring constantly until sauce thickens. Reduce heat and simmer 2 minutes.
  • Serve salmon and sauce over pineapple rice. Garnish with green onions and sesame seeds, if desired.

Classic Fried Rice

Makes: 6 servings

Ingredients:

6 strips bacon, cut 1/2" pieces
1 egg, beaten
8 green onions and tops, sliced
4 cups cold, cooked rice
1 tablespoon minced garlic
3 tablespoons Kikkoman soy sauce

Instructions:

Cook bacon in a large skillet over medium heat until crisp. Move bacon to the side of the pan; add egg and scramble. Move egg over and add green onions to the skillet; saute for about a minute. Stir in the rice, add garlic and soy sauce. Toss until mixture is well blended and heated through.

Broccoli Beef Stir-Fry

Makes: 4 servings

Ingredients:

1/2 pound boneless tender beef steak
1 tablespoon cornstarch
4 tablespoons Kikkoman Soy Sauce, divided
1 teaspoon sugar
1 teaspoon minced fresh ginger root
1 clove garlic, minced
1 pound fresh broccoli
4 teaspoons cornstarch
3 tablespoons vegetable oil, divided
1 onion, chunked
Hot cooked rice

Instructions:

  • Cut beef across grain into thin slices. Combine 1 Tbsp. each cornstarch and soy sauce with sugar, ginger and garlic; stir in beef. Let stand 15 minutes.
  • Meanwhile, remove flowerets from broccoli; cut in half lengthwise. Peel stalks; cut crosswise into 1/8-inch slices.
  • Combine 4 teaspoons cornstarch and remaining 3 Tbsp. soy sauce with 1-1/4 cups water.
  • Heat 1 Tbsp. oil in large skillet or wok over high heat. Add meat and stir-fry 1 minute; remove from pan.
  • Heat remaining 2 Tbsp. oil in same pan. Add broccoli and onion; stir-fry 4 minutes, or until vegetables are tender-crisp. Stir in meat and soy sauce mixture; bring to boil. Cook and stir only until sauce thickens.
  • Serve immediately over rice.

Classic Sweet & Sour Pork

Makes: 4 servings

Ingredients:

1 tablespoon cornstarch
1 tablespoon Kikkoman Soy Sauce
1 pound boneless pork shoulder, cut into 1-inch cubes
2 tablespoons vegetable oil
2 carrots, thinly sliced
1 onion, chunked
1 green bell pepper, chunked
1 cup Kikkoman Sweet & Sour Sauce
1 can (8 oz.) pineapple chunks, drained

Instructions:

  • Blend cornstarch and soy sauce in small bowl; stir in pork until well coated.
  • Brown pork in hot oil in Dutch oven or large skillet over medium-high heat.
  • Stir in 1/4 cup water. Cover and simmer 20 minutes, stirring occasionally.
  • Stir carrots, onion, bell pepper and sweet & sour sauce into pork mixture. Simmer, covered, 10 minutes longer, stirring frequently.
  • Add pineapple chunks; cook and stir only until pineapple is heated through.

General's Chicken

Makes: 4 servings

Ingredients:

1-1/4 pounds boneless, skinless chicken breasts and thighs
2 tablespoons Kikkoman Soy Sauce, divided
1 tablespoon dry sherry
2 large cloves garlic, pressed
1/2 cup cornstarch
2/3 cup vegetable oil
1 large clove garlic, thinly sliced
1/2 teaspoon crushed red pepper
1/2 teaspoon minced fresh ginger root
1/2 cup light corn syrup
2 tablespoons sugar
2 tablespoons Kikkoman Rice Vinegar
1 teaspoon sesame seed, toasted

Instructions:

  • Cut chicken into 1-inch square pieces. Combine 1 tablespoon soy sauce, sherry and pressed garlic in small bowl; stir in chicken. Let stand 15 minutes.
  • Coat half of chicken pieces lightly with cornstarch; shake off excess.
  • Heat oil in large skillet over medium-high heat. Add chicken pieces; reduce heat to medium. Cook about 3-1/2 minutes on each side, or until no longer pink in center. Remove with slotted spoon and drain on paper towels; keep warm. Repeat procedure with remaining chicken.
  • Drain off all but 1 teaspoon oil from skillet. Add sliced garlic, red pepper and ginger; stir-fry 1 minute over medium heat.
  • Stir in corn syrup, sugar, vinegar and remaining 1 Tbsp. soy sauce. Bring to boil; cook, stirring constantly, 2 minutes, or until mixture starts to thicken.
  • Stir in cooked chicken pieces until well coated with sauce and heated through.
  • Turn out into serving bowl and sprinkle sesame seed over chicken and sauce.

New Year Sweet & Sour Spareribs

Makes: 4 servings

Ingredients:

3-1/2 pounds pork spareribs
Garlic salt
1 can (8 oz.) DOLE Crushed Pineapple
3/4 cup Kikkoman Sweet & Sour Sauce
1/4 cup brown sugar, packed
1 tablespoon tomato ketchup
2 bags Success White or Brown Rice
1 tablespoon Kikkoman Soy Sauce
3 tablespoons butter or margarine
3 tablespoons minced green onions and tops

Instructions:

  • Cut ribs into 2-rib pieces; sprinkle both sides with garlic salt. Place ribs in large,shallow foil-lined pan, meaty side down. Bake in 450ºF oven 30 minutes.
  • Meanwhile, drain pineapple; reserve 1/4 cup juice. Combine reserved juice with sweet & sour sauce, pineapple, brown sugar and ketchup; set aside.
  • Remove ribs from oven; drain off fat.
  • Spoon about 1/4 of pineapple mixture over ribs; turn ribs over and spoon remaining 3/4 of mixture evenly on top of ribs. Reduce oven temperature to 350º F and bake ribs 45 minutes.
  • Cover ribs loosely with foil; bake 10 minutes longer, or until ribs are tender.
  • Meanwhile, prepare rice according to package directions, adding soy sauce to boiling water; drain. Toss rice with butter and green onions in bowl until butter is melted and rice is evenly coated. Serve with ribs.

Chinese Style BBQ Ribs

Makes: 6 servings

Ingredients:

1/3 cup Kikkoman Soy Sauce
2 tablespoons plus 1/4 cup Kikkoman Hoisin Sauce, divided
2 cloves garlic, pressed
3 pounds pork spareribs, cut into 1-rib pieces
2 tablespoons honey

Instructions:

  • Combine soy sauce, 2 Tbsp. hoisin sauce and garlic; pour over ribs in large plastic food storage bag. Press air out of bag; close top securely. Turn bag over several times to coat all pieces. Refrigerate 1 hour, turning bag over once.
  • Place ribs, meaty-side down, in foil-lined pan. Cover; bake at 350ºF. 50 minutes. Drain off excess fat.
  • Mix remaining 1/4 cup hoisin sauce and honey; brush ribs with 1/2 of mixture.
  • Bake, uncovered, 10 minutes. Turn ribs over and brush with remaining sauce mixture. Bake 10 minutes longer.