It seems like good recipes often come our way through friends, as is the case with this recipe for Layered Chinese Chicken with Pineapple Gravy. Since this recipe is delightfully uncomplicated, it’s perfect for a busy weeknight dinner. In addition, because you can effortlessly double or triple the recipe, it’s also great for those times when you need to feed a crowd. (Scroll all the way to the end of this post to find the amounts.)
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Chicken!
First, there are several options when it comes to the chicken portion of Layered Chinese Chicken:
- Purchased rotisserie chicken
- Grilled chicken
- Crockpot chicken
- Use leftover chicken
Simple, Yet Delicious!
By looking at the list of ingredients you may think it takes a long time to make this yummy dish. However, this meal comes together in no time if you use either leftover chicken or a purchased rotisserie chicken.
Start by placing cooked, diced chicken into a large bowl; set aside. In separate, individual bowls, place shredded cheddar cheese, onions, celery, lettuce, almonds, coconut, chow mein noodles, and pineapple (reserve juice).
Rice
Next, cook rice according to packaging directions; drain and set aside.
Meanwhile, while the rice is cooking you can prepare the pineapple gravy. In a stockpot, place reserved pineapple juice, chicken broth, bouillon cubes, onion powder, celery salt, and salt and pepper. Cook until thoroughly heated and bouillon cubes are dissolved.
Pineapple Gravy
In a measuring bowl, add cornstarch and just enough water to make a slurry or thin paste. In order to prevent clumping, slowly and gradually whisk the cornstarch mixture into hot gravy. (Be sure to whisk the entire time you add mixture!)
Heat the gravy until thickened, then remove from the heat.
Layers!
There are a couple of ways to serve Layered Chinese Chicken with Pineapple Gravy. Setting up a station where everyone can assemble their own meal is a nice option and allows guests to take only the ingredients they like. Yet another option is to assemble the ingredients onto a large serving platter or several small serving platters.
Layer ingredients in the following order:
- rice
- chicken
- chow mein noodles
- diced onions
- chopped celery
- shredded lettuce
- pineapple
- slivered almonds
- shredded coconut
- shredded cheddar cheese
- gravy
- Optional: soy sauce or gluten-free Tamari
Make It Gluten-Free!
For a gluten-free version omit the chow mein noodles and use gluten-free Tamari in place of the soy sauce.
Yields Serves approx. 5 - 6
A quick, healthy and delicious recipe that can effortlessly be doubled or tripled when feeding a crowd.
Save RecipeIngredients
- 1 pound cooked chicken, deboned and diced
- 1 pound shredded cheddar cheese
- 1 bunch green onions, chopped
- 1 cup celery, chopped
- 2 cups iceberg lettuce, shredded
- 1/4 cup slivered almonds
- 1/4 cup shredded coconut
- 3-4 cups chow mein noodles (Omit for gluten-free version)
- 3 cups minute rice, cooked
- 3-1/4 cups pineapple crushed or chunks, drained -- save juice
- soy sauce or gluten-free Tamari (optional)
- 4-1/2 cups chicken broth (strained if using homemade)
- 3 chicken bouillon cubes (GF version: Use a gluten-free brand or more of your own homemade chicken broth)
- 1/4 teaspoon onion powder
- 1/4 teaspoon celery salt
- salt and pepper to taste
- 1/4 cup cornstarch
Instructions
- Place cooked, diced chicken in a large bowl; set aside.
- In separate individual bowls, place shredded cheddar cheese, onions, celery, lettuce, almonds, coconut, chow mein noodles, and pineapple (reserve juice).
- Cook rice according to packaging directions; drain, set aside.
- In a large stockpot, place reserved pineapple juice, chicken broth, bouillon cubes, onion powder, celery salt, and salt and pepper. Cook until thoroughly heated and bouillon cubes are dissolved.
- In a measuring bowl, add cornstarch and just enough water to make a slurry or thin paste. In order to prevent clumping, slowly and gradually whisk cornstarch mixture into hot gravy. (Be sure to whisk the entire time you add mixture!)
- Heat gravy until thickened; remove from heat.
- rice
- chopped chicken
- chow mein noodles
- diced onions
- chopped celery
- shredded lettuce
- pineapple chunks
- slivered almonds
- shredded coconut
- shredded cheddar cheese
- gravy
- optional - soy sauce
Notes
Omit chow mein noodles for a gluten-free version.
Feed a Crowd!
Feel free to triple the ingredients if feeding a group:
3 pounds cooked chicken, deboned and diced
1 head iceberg lettuce, shredded
3 pounds shredded cheddar cheese
1 large bunch celery, chopped
3 bunches green onions, chopped
1 cup slivered almonds
1 cup shredded coconut
2 bags (9 ounces each) chow mein noodles
9 cups minute rice, cooked
4 (20 ounces each) cans pineapple chunks, drained
14 cups chicken broth (strained if using homemade)
8 chicken bouillon cubes
1 teaspoon onion powder
1 teaspoon celery salt
salt and pepper to taste
3/4 cup cornstarch
Optional: soy sauce or gluten-free Tamari
Follow the directions as instructed in the recipe card.
Don’t you just love an easy, yet scrumptious meal?
Pineapple Gravy & Ham!
Finally, we want to let you in on a secret! This amazing pineapple gravy is delicious on ham and pork chops. Therefore, it’s a fabulous accompaniment to your Easter meal or summer cookout. Moreover, it’s naturally gluten-free and dairy-free.
Above all else, remember that you can easily tweak the list of ingredients to suit your family’s particular tastes.
Enjoy!
Anna & Linda
More great ideas:
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