Sticky Pineapple Chicken
Directions
- 1Place chicken in a bowl; add cornflour, salt, and pepper. Mix to coat.
- 2Heat oil in a wok or pan over high heat.
- 3Add chicken and cook until golden on all sides (about 5-6 minutes).
- 4Make sauce by combining pineapple juice, brown sugar, soy sauce, and tomato puree.
- 5Add onions and peppers to the wok, fry with chicken for 2 minutes.
- 6Add pineapple chunks and cook for 2 minutes.
- 7Stir in garlic and ginger; cook 1 minute.
- 8Add stir-fry sauce to wok.
- 9Cook on high heat, allowing sauce to bubble and reduce (about 5-6 minutes).
- 10Serve over boiled rice, sprinkle with coriander and serve with sriracha if desired
Ingredients
- 3 chicken breasts, chopped into bitesize chunks
- 2 tbsp cornflour (cornstarch in USA)
- 1 pinch salt and pepper
- 3 tbsp oil
- 435 g can of chopped pineapple in juice
- 2 tbsp soft brown sugar
- 3 tbsp dark soy sauce
- 1 tbsp tomato puree (paste for US)
- 1 onion, peeled and chopped into wedges
- 1 red bell pepper, chopped into chunks
- 2 garlic cloves, peeled and minced
- 1 tsp minced ginger
- 0 coriander (cilantro)
- 0 boiled Rice
- 0 sriracha (add some to give the dish a little kick of heat)
Equipment
wok or large frying pan
Tips
- Use sliced boneless chicken thighs if preferred. Dusting chicken with cornflour keeps it juicy.
- Add chilli flakes, chilli sauce, or fresh chillies for heat. Swap vegetables for mange tout, sugarsnap peas, etc. Swap protein for pork, steak, or vegetarian options. Change flavour with Cajun spice, peanut butter, or sesame oil. Add other fruits like plums or mango.
- Recipe tastes best when served immediately, but can be made ahead and refrigerated, reheated in a wok with a splash of water if needed. Do not freeze this recipe as the vegetables may go soggy.
- To scale up or down the recipe, maintain the same ingredient ratios. Doubling will increase cooking time by about 5-7 minutes.
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