Pineapple Chicken
Ingredients
- 600 gChicken cutlet (cubed)
- 300 gAnanas comosus (L.) Merril (in chunks)
- 2 tbspCorn starch
- 1 pcRed bell pepper (diced)
- 1 pcOnion (sliced)
- 4 tbspsoy sauce
- 2 tbspRice vinegar
- 2 tbspBrown sugar
- 1 pcLime juice
- 1 tspGinger ground
- 3 tbspPeanut oil
- 1 tbspTomato paste (none)
Method
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.
- 1
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
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
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
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
Coat everything over high heat. The sauce should become translucent and coat the spoon. Serve immediately when everything is well glazed.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keep refrigerated for 2 days. Reheat gently in a pan with a splash of water to restore the sauce's gloss.
