Recipe: Perfect 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.

Cook - Brown the chicken in a skillet and stir in the bell pepper. Combine - Mix the sauce ingredients together and bring to a simmer in a small pan. Pour in the cornstarch slurry and simmer until thickened. You can have Chicken with pineapple sauce using 12 ingredients and 5 steps. Here is how you cook that.

Ingredients of Chicken with pineapple sauce

1. You need 2 tbsp of fish sauce.
2. You need 3 tbsp of soy sauce.
3. It's of Juice of 1 lime.
4. It's 6 of chicken thighs, bone-in and skin-on.
5. You need 1-398 ml of can pineapple rings.
6. You need 3 cloves of garlic, minced.
7. Prepare 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.

Make - Pour the sauce over the chicken and add the pineapple and cashews. Add remaining barbecue sauce on top and cover with plastic wrap. Stir in the honey, teriyaki sauce and pepper. Add pineapple and chicken; heat through.

Chicken with pineapple sauce step by step

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..

In a large skillet over medium-high heat, heat oil. 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. Once the chicken was browned on both sides we poured the sauce over it and let it cook on medium until the chicken was no longer pink and the sauce thickened. The chicken is pan-fried with bell peppers and pineapple for a fresh, Chinese-inspired dinner. The recipe nails the combination of sweet and sour flavors.