A super Simple Sticky Pineapple Chicken Recipe For Dinner

We’ve got stir fried chicken and vegetables, all smothered in a sweet and sticky pineapple sauce. Get ready to satisfy those sweet and savory cravings with this sticky pineapple chicken. Hi, I’m Nikki. Welcome back to our kitchen where we show you how to make delicious family friendly recipes. Now, if you’re anything like me, then you love sweet and savory dishes, and you’re gonna love this sticky pineapple chicken. So let’s get cooking

Now. I’ve got three chicken breasts here that have been chopped into bite-sized chunks, and we’re gonna sprinkle those with two tablespoons of corn flour and a good pinch of salt and pepper, and then mix it all together with your hands to thoroughly coat the chicken in that corn flour. Now we wanna heat three tablespoons of oil in a wok over a high heat, then adding that chicken and stir fry together, moving it around the pan all the time with a spatula until it’s golden brown all over. So while our chicken’s cooking, we’re gonna make this simple sticky pineapple sauce. So to make the sauce, we’re using the juice from a 435 gram or 15 ounce can of chopped pineapple and juice. We’re also gonna add in two tablespoons of light brown sugar, three tablespoons of dark soy sauce and a tablespoon of tomato puree, and then mix that all together.

When that chicken is lovely and brown. We’re gonna add in an onion that’s been chopped into wedges and a red pepper that’s been chopped into nice chunky pieces. And fry that for another couple of minutes. Then we’re gonna add in those pineapple chunks from earlier and cook for another two minutes. And we’ll also add in two cloves of mince garlic and a teaspoon of mince ginger. And then stir fry that all together for another minute with the chicken. Lovely and golden. And those veggies still crunchy. We’re gonna pour over that sauce we made earlier. Now we’re gonna bring that sauce to a bubble and let it reduce down while stir it Occasionally it should take about five to six minutes to reduce down and start looking lovely and glossy so it coats that chicken nicely. Then we’re gonna turn off the heat and serve. I love to serve this over boil rice with the extra sauce that just sinks beautifully into that rice. And we’re gonna sprinkle with some fresh coriander, maybe a little bit of sriracha if you like the heat and serve. Yeah, I’ve been talking into this already now. If you’re wondering what’s been going on with the slow cooker behind me, be sure to check in next week for our recipe for the most delicious pork carnitas. See you next time.

1 large pineapple
1 tablespoon cooking oil
6 boneless chicken thighs, cut into bite-size squares
Salt, to taste
Pepper, to taste
1 tablespoon hoisin sauce
1 tablespoon soy sauce
1 tablespoon brown sugar
1 tablespoon garlic paste
100 milliliters chicken stock
Rice, to serve
Sesame seeds, to garnish
1. Using a sharp knife carefully cut the pineapple in half lengthways.
2. Using the tip of a knife cut around the edge of the pineapple being careful not to cut through the skin.
3. Slice down and across the pineapple flesh then scoop out the pineapple cubes with a spoon.
4. Discard the core and set the flesh aside.
5. In a large pan, heat the oil over a medium heat.
6. Add the chicken and season with the salt and pepper.
7. Fry for about 10 minutes, until browned and cooked through.
8. Take out the chicken and set aside.
9. Add the hoisin sauce, soy sauce, brown sugar, garlic paste and fry for a couple of minutes.
10. Stir in the chicken stock.
11. Bring to a boil and then simmer, stirring occasionally.
12. Once the sauce has thickened, add the chicken and stir until evenly coated with the sauce. 13. Serve in the empty pineapple halves, along with some rice and sesame seeds. Enjoy!

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