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Sticky Pineapple Chicken

Sticky Pineapple Chicken

Sticky Pineapple Chicken is a delicious dish made with tender chicken chunks, pineapple, and a flavorful sauce.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Dish
Cuisine Asian
Servings 4 servings
Calories 377 kcal

Equipment

  • Wok
  • frying pan

Ingredients
  

  • 3 breasts chicken approx 525 g/1.1 lbs altogether, chopped into bite-size chunks
  • 2 tablespoon cornflour cornstarch in USA
  • 1 pinch salt
  • 1 pinch pepper
  • 3 tablespoon oil
  • 435 g chopped pineapple 1 can in juice
  • 2 tablespoon soft brown sugar
  • 3 tablespoon dark soy sauce
  • 1 tablespoon tomato puree paste for US
  • 1 medium onion peeled and chopped into wedges
  • 1 medium red bell pepper chopped into chunks
  • 2 cloves garlic peeled and minced
  • 1 teaspoon minced ginger

To Serve

  • coriander cilantro
  • boiled Rice
  • sriracha add some to give the dish a little kick of heat

Instructions
 

  • Place the chicken breast chunks in a bowl and sprinkle on the cornflour, salt, and pepper. Mix with your hands to cover the chicken in the cornflour.
  • Heat the oil in a wok or large frying pan over a high heat.
  • When the oil is hot, add in the chicken. Cook on a high heat, moving the chicken around occasionally with a spatula, until the chicken is golden on all sides (about 5-6 minutes).
  • While the chicken is cooking, make the stir-fry sauce by combining the pineapple juice from the tin of pineapple with the brown sugar, soy sauce, and tomato puree in a bowl. Mix together and put to one side.
  • Add in the onions and peppers to the wok, and fry with the chicken for 2 minutes.
  • Add the pineapple chunks, from the tinned pineapple, into the wok and cook for a further two minutes.
  • Stir in the garlic and ginger and cook for a further minute.
  • Add the stir-fry sauce you made earlier to the wok.
  • Continue cooking on high, allowing the sauce to bubble and reduce down, whilst stirring occasionally. It should take about 5-6 minutes on a medium-high heat to reduce down and start making the chicken look darker and caramelized.
  • Once cooked, turn off the heat and serve over boiled rice. Sprinkle with coriander and serve.

Notes

This recipe tastes best when cooked and eaten right away, but can be made ahead and reheated. It is not recommended to freeze due to sogginess of vegetables.

Nutrition

Serving: 1servingCalories: 377kcalCarbohydrates: 32gProtein: 31gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 84mgSodium: 914mgFiber: 3gSugar: 24g
Keyword chicken stir-fry, dinner recipe, easy chicken recipe, Pineapple Chicken, quick dinner, sticky chicken
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