Pineapple Chicken | Video
Spectacular combination of sweet pineapples and savory chicken stir fried in soy-pineapple sauce
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Ingredients
Cornflour mixture:
- 2 teaspoons cornflour cornstarch
- 4 teaspoons water
Soy pineapple sauce:
- ½ cup juice from canned pineapple
- ¼ cup soy sauce or tamari
- ⅓ cup chicken broth or stock
- ¼ cup brown sugar
- 3 tablespoons hoisin sauce
- 1 teaspoon minced garlic garlic paste
Pineapple chicken:
- 2 tablespoons oil
- 1 kg chicken thighs cut into 1” cubes
- 2 bell peppers capsicums, diced
- 1 red onion diced
- 1 can 425 g canned pineapple pieces drained
- Salt and pepper to taste
- Sesame seeds to garnish
- Toasted cashew nuts to garnish
- Spring onions scallions, to garnish
Instructions
Cornflour mixture:
- In a small bowl, combine together cornflour and water. Set aside.
Soy pineapple sauce:
- Place pineapple juice, soy sauce, chicken stock, brown sugar, hoisin sauce, garlic and cornflour mixture (slurry) in a medium saucepan.
- Place the pan over medium-high heat. Bring to a boil. Simmer for about 5 minutes or until it gets a thick consistency.
- Remove from heat. Set aside.
Pineapple chicken:
- Heat oil in a large frying pan over medium-high heat.
- Add chicken. Season with salt and pepper. Stir fry for about 4-5 minutes or until the chicken pieces are browned and cooked through.
- Add bell peppers (capsicums) and red onions. Stir fry for another 2-3 minutes or until crisp tender.
- Stir in soy pineapple sauce. Stir fry 3-4 minutes. Add pineapple pieces. Stir fry for another 2 minutes.
- Garnish with sesame seeds, toasted cashews and spring onions (scallions).
Video
Notes
- Tamari is the gluten free version of soy sauce
- Fresh or canned pineapple can be used in this recipe. Fresh pineapple may require a longer cooking time.
Nutrition
Serving: 1g | Calories: 564kcal | Carbohydrates: 32g | Protein: 44g | Fat: 31g | Saturated Fat: 8g | Polyunsaturated Fat: 23g | Cholesterol: 215mg | Sodium: 1347mg | Fiber: 2g | Sugar: 23g