Pineapple chicken is incredibly delicious, healthy, and packed with protein. I love it because it resembles a stew. In light of that, your entire meal is in one pan. It’s fantastic served up over a bed of rice. As always, the entire family will love it. Give it a try, drop us a line, and let us know what you think.
Let’s discuss a few tips to making this superb pineapple chicken. I use boneless, skinless chicken breast as they are healthier and super easy to work with. Any cut of chicken can be used, however. We use red bell pepper because we like the color and sweetness. Feel free to use green or yellow peppers, or a combination of each if you wish. Go ahead and alter the ingredients according to your liking. For example, if you’re a garlic lover, add more; alternatively, if you don’t like it, leave it out or add less. The same applies to the sauce. I find the chicken cooks nicely in 5 or 6 minutes, but adjust the time according to the cut and size of meat you’re using. In this recipe, we use canned pineapple juice but fresh pineapple can also be used. If you’re so inclined to go this route, you’ll have to buy some pineapple juice for the sauce, however.
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- 2 – 3 large boneless, skinless chicken breasts cut into chunks
- 3 cloves of garlic, chopped
- 1/2 an onion, chopped
- 1 red bell pepper cut into chunks
- 1 400 ml can of pineapple cut into chunks and drained – retain the juice (1 cup)
- 1 egg
- salt and pepper
- 1/2 cup of all purpose flour
- vegetable oil
- For the Sauce:
- 2 tbsp of corn starch
- 1 cup pineapple juice from drained can
- 2 tbsp of soy sauce
- pepper
- To make the sauce, combine the soy sauce, pineapple juice, and corn starch. Mix until it’s well incorporated. Set aside.
- Crack an egg over the chicken and mix well.
- Add the flour to a bowl and season it with salt and pepper.
- Dredge the chicken in the flour and set it aside on a plate.
- Add about 1/2 inch of oil to a pan and heat it to about 350 degrees. If you don’t have a thermometer, drop some flour in. If it sizzles, you’ll know it’s up to temperature. Put the chicken in and fry it, turning over after about 3 minutes, until it’s golden brown – about 5 to 6 minutes. Set it aside on a plate lined with paper towels to absorb excess grease.
- In a separate pan, saute the onion and garlic until fragrant. Put the bell peppers and pineapple chunks in and toss them together for about 2 minutes.
- Put the chicken back in.
- Add in the sauce in, toss, and bring it to a boil. Stir until the sauce thickens.
- Serve and enjoy your pineapple chicken.
