Pineapple Chicken

Golden chicken chunks with tender meat, coated in a glossy, syrupy sauce. The lime acidity and pineapple sweetness create a sharp balance on the palate.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 423
• Protein: 35 g
• Carbs: 32 g
• Fat: 14 g

Ingredients

• 600 g Chicken cutlet ( cubed )
• 300 g Ananas comosus (L.) Merril ( in chunks )
• 2 tbsp Corn starch
• 1 piece Red bell pepper ( diced )
• 1 piece Onion ( sliced )
• 4 tbsp soy sauce
• 2 tbsp Rice vinegar
• 2 tbsp Brown sugar
• 1 piece Lime juice
• 1 tsp Ginger ground
• 3 tbsp Peanut oil
• 1 tbsp Tomato paste ( none )

Instructions

1. Chicken preparation

   Cut the chicken breasts into 2 cm cubes. Place them in a mixing bowl and coat them with cornstarch so that each piece is well powdered.

2. Searing the meat

   Heat the peanut oil in a wok or sauté pan. Sear the chicken over high heat until a golden crust forms. Remove and set aside.

3. Sautéing the garnishes

   In the same pan, toss in the sliced onion and diced red pepper. Sauté for 2 minutes to keep them crunchy, then add the pineapple pieces.

4. Binding the sauce

   Mix the soy sauce, rice vinegar, brown sugar, lime juice, ground ginger, and tomato paste. Pour over the fruits and vegetables. When the liquid starts to boil and thicken, put the chicken back in.

5. Final reduction

   Coat everything over high heat. The sauce should become translucent and coat the spoon. Serve immediately when everything is well glazed.

Chef's tips

• Don't overcook the vegetables; they should provide contrast to the tender chicken.
• If the sauce is too thick, thin it with a splash of water.
• The secret is in the 'dusting': the starch on the chicken allows the sauce to bind instantly when liquids are added.

Storage

Keep refrigerated for 2 days. Reheat gently in a pan with a splash of water to restore the sauce's gloss.