How to Cook Tasty Chicken with pineapple sauce

Chicken with pineapple sauce. Stir in the pineapple, soy sauce, garlic salt and ginger. Cook and stir over low heat until thickened. Pour half of the sauce over chicken.

Chicken with pineapple sauce Top the chicken with the pineapple chunks, pineapple juices, onions, red bell pepper, garlic, cinnamon stick and bay leaf. In a small bowl, whisk together the olive oil, vinegar and sherry, and. Cook - Brown the chicken in a skillet and stir in the bell pepper. You can have Chicken with pineapple sauce using 12 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Chicken with pineapple sauce

  1. It's 2 tbsp of fish sauce.
  2. You need 3 tbsp of soy sauce.
  3. It's of Juice of 1 lime.
  4. Prepare 6 of chicken thighs, bone-in and skin-on.
  5. It's 1-398 ml of can pineapple rings.
  6. Prepare 3 cloves of garlic, minced.
  7. It's 1 of pinky-sized nub ginger, minced.
  8. Prepare 1 of large shallot, finely chopped.
  9. Prepare 1 of birds-eye chili, de-seeded and finely chopped.
  10. It's 2 cups of pure unsweetened pineapple juice.
  11. Prepare 1 tbsp of coconut palm sugar.
  12. You need 1 handful of fresh mint, chopped.

Combine - Mix the sauce ingredients together and bring to a simmer in a small pan. Pour in the cornstarch slurry and simmer until thickened. Make - Pour the sauce over the chicken and add the pineapple and cashews. The chicken is pan-fried with bell peppers and pineapple for a fresh, Chinese-inspired dinner.

Chicken with pineapple sauce instructions

  1. In a large bowl, combine the fish sauce, 2 tbsp soy sauce, and the lime juice. Add several grinds of freshly cracked black pepper and the chicken thighs. Cover and leave in the fridge for 30 minutes to marinate..
  2. Lay the pineapple rings out on a paper towel lined plate. Reserve the juice from the can..
  3. Put a large nonstick pan on medium heat. Shake the marinade off the chicken thighs and put them in the pan, skin-side down. Let them fry gently for 20 minutes, until the skin is deep brown. Flip the chicken over and let fry for 10 minutes on the other side. Remove the chicken to a plate..
  4. Lay the pineapple rings into the pan. Let fry for 3 to 4 minutes, then gently flip them over. Let fry for 3 to 4 minutes again, then remove them from the pan..
  5. Add a splash of veg oil to the pan and turn the heat up to medium-high. Once hot, add the garlic, ginger, shallot and chili. Saute for 1 minute, then add the pineapple juice (including the juice from the can). Stir in the remaining 1 tbsp soy sauce and the palm sugar. Lay the chicken thighs into the sauce, skin-side up. Let simmer for 15 minutes, or until the sauce is reduced by two-thirds. Serve with the pineapple slices over rice, with a sprinkle of mint..

The recipe nails the combination of sweet and sour flavors. It's tangy and sweet, but also tart and bold. Best of all, it's easy to make at home! Prep the sauce, cook the chicken, vegetables and pineapple, stir and enjoy. We mixed together all the ingredients for the sauce in a bowl (We actually used pineapple Jam instead of crushed pineapple) then browned the chicken in a deep pan with the butter.

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