Sticky Pineapple Chicken

30 mins
Serves 4
https://www.kitchensanctuary.com/sticky-pineapple-chicken/

Directions

  1. 1Place chicken in a bowl; add cornflour, salt, and pepper. Mix to coat.
  2. 2Place chicken in a bowl; add cornflour, salt, and pepper. Mix to coat.
  3. 3Place chicken in a bowl; add cornflour, salt, and pepper. Mix to coat.
  4. 4Heat oil in a wok or pan over high heat.
  5. 5Heat oil in a wok or pan over high heat.
  6. 6Heat oil in a wok or pan over high heat.
  7. 7Add chicken and cook until golden on all sides (about 5-6 minutes).
  8. 8Add chicken and cook until golden on all sides (about 5-6 minutes).
  9. 9Add chicken and cook until golden on all sides (about 5-6 minutes).
  10. 10Make sauce by combining pineapple juice, brown sugar, soy sauce, and tomato puree.
  11. 11Make sauce by combining pineapple juice, brown sugar, soy sauce, and tomato puree.
  12. 12Make sauce by combining pineapple juice, brown sugar, soy sauce, and tomato puree.
  13. 13Add onions and peppers to the wok, fry with chicken for 2 minutes.
  14. 14Add onions and peppers to the wok, fry with chicken for 2 minutes.
  15. 15Add onions and peppers to the wok, fry with chicken for 2 minutes.
  16. 16Add pineapple chunks and cook for 2 minutes.
  17. 17Add pineapple chunks and cook for 2 minutes.
  18. 18Add pineapple chunks and cook for 2 minutes.
  19. 19Stir in garlic and ginger; cook 1 minute.
  20. 20Stir in garlic and ginger; cook 1 minute.
  21. 21Stir in garlic and ginger; cook 1 minute.
  22. 22Add stir-fry sauce to wok.
  23. 23Add stir-fry sauce to wok.
  24. 24Add stir-fry sauce to wok.
  25. 25Cook on high heat, allowing sauce to bubble and reduce (about 5-6 minutes).
  26. 26Cook on high heat, allowing sauce to bubble and reduce (about 5-6 minutes).
  27. 27Cook on high heat, allowing sauce to bubble and reduce (about 5-6 minutes).
  28. 28Serve over boiled rice, sprinkle with coriander and serve with sriracha if desired
  29. 29Serve over boiled rice, sprinkle with coriander and serve with sriracha if desired
  30. 30Serve over boiled rice, sprinkle with coriander and serve with sriracha if desired

Ingredients

  • 3 chicken breasts, chopped into bitesize chunks
  • 3 chicken breasts, chopped into bitesize chunks
  • 3 chicken breasts, chopped into bitesize chunks
  • 2 tbsp cornflour (cornstarch in USA)
  • 2 tbsp cornflour (cornstarch in USA)
  • 2 tbsp cornflour (cornstarch in USA)
  • 1 pinch salt and pepper
  • 1 pinch salt and pepper
  • 1 pinch salt and pepper
  • 3 tbsp oil
  • 3 tbsp oil
  • 3 tbsp oil
  • 435 g can of chopped pineapple in juice
  • 435 g can of chopped pineapple in juice
  • 435 g can of chopped pineapple in juice
  • 2 tbsp soft brown sugar
  • 2 tbsp soft brown sugar
  • 2 tbsp soft brown sugar
  • 3 tbsp dark soy sauce
  • 3 tbsp dark soy sauce
  • 3 tbsp dark soy sauce
  • 1 tbsp tomato puree (paste for US)
  • 1 tbsp tomato puree (paste for US)
  • 1 tbsp tomato puree (paste for US)
  • 1 onion, peeled and chopped into wedges
  • 1 onion, peeled and chopped into wedges
  • 1 onion, peeled and chopped into wedges
  • 1 red bell pepper, chopped into chunks
  • 1 red bell pepper, chopped into chunks
  • 1 red bell pepper, chopped into chunks
  • 2 garlic cloves, peeled and minced
  • 2 garlic cloves, peeled and minced
  • 2 garlic cloves, peeled and minced
  • 1 tsp minced ginger
  • 1 tsp minced ginger
  • 1 tsp minced ginger
  • 0 coriander (cilantro)
  • 0 coriander (cilantro)
  • 0 coriander (cilantro)
  • 0 boiled Rice
  • 0 boiled Rice
  • 0 boiled Rice
  • 0 sriracha (add some to give the dish a little kick of heat)
  • 0 sriracha (add some to give the dish a little kick of heat)
  • 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.