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Pineapple Chicken

Posted on 08/16/2010 by Maura

Dougie is obsessed with anything that contains pineapple, or pineapple juice.  He has been this way for as long as I can remember.  When my mom left for Massachusetts, I made dinner for my dad, Dougie and Tim and I thought Pineapple Chicken would be a perfect meal, especially because my family loves Chinese (Tim is coming around).  This meal ended up exceeding all of my expectations, which were already high, and came together much quicker than I imagined.  Dougie asked me if I would make this dish for him every Tuesday from then on, and even Tim loved it!

The bell peppers added so much color to the dish, and truth be told, I ran out of pineapple juice so I used some orange juice to reach the 1-1/2 cups.  It was absolutely delicious and I can’t wait to make this again once I am back from vacation!

Speaking of vacation, I’m sorry I’ve been absent!  We don’t have internet at the big cottage, so I have to come into the small cottage to steal the Internet from an unsuspecting neighbor.  With the weather being so nice, I’ve had no desire to sit at my computer, but today just happened to be gloomy

Pineapple Chicken

Recipe by Maura Dieringer, adapted from Soupbelly

Ingredients

Chicken:

3 chicken breasts, cut into bite-sized chunks

3 tablespoons soy sauce

1-1/2 teaspoons sesame oil

1 egg, lightly beaten

1/4 teaspoon pepper

4-1/2 tablespoons flour

4-1/2 tablespoons cornstarch

canola oil for frying

Sauce:

1-1/2 cups fresh pineapple chunks

1-1/2 cups pineapple juice + splash of orange juice if you have it

3 colorful bell peppers, cut into bite-sized chunks (I used one red, one orange and one green)

1/4 cup brown sugar

1-1/2 tablespoons cornstarch mixed with 1-1/2 tablespoons water

1-1/2 tablespoons soy sauce

pinch of red pepper flakes, optional

Serve with:

broccoli, blanched

white or brown rice

Instructions

Add chicken to a medium bowl.  Toss with soy sauce, sesame oil, pepper, lightly beaten egg, flour and cornstarch.  Cover and let marinade between 30 minutes-2 hours.

Heat the oil in a large frying pan on high heat for about four minutes.  Then, cut the heat back to medium-high.  Add the chicken in three batches, turning if necessary, and cook until golden brown and white throughout.  Let the chicken drain on a paper towel-lined plate.

In a medium saucepan over medium-high heat, add pineapple, pineapple juice and peppers.  Bring to a boil, then add brown sugar and soy sauce and let the sauce simmer for 5 minutes.

Mix the cornstarch and water in a small bowl until thick.  Turn the heat on the pineapple sauce back to medium-high.  Add the cornstarch mixture to the pineapple sauce and stir until thickened.  Add the chicken and toss to coat.

Serve over rice and broccoli.

Enjoy!

About Maura

I have a secret: I cannot do anything in moderation. I always have to take things to the extreme, at the expense of my own and my family's sanity and often times my dad’s checkbook. When I started taking horseback riding lessons, I insisted on having a pony. When I ice skated for probably the second time, I made my mom buy me ice skates that were never again worn. When I thought I wanted to be a teacher, I made my parents turn one of the rooms in the basement into a school room, stocked with an overhead projector, pull-down maps and a real, classroom-sized chalkboard and white board. When I discovered cooking I bossed my older sister around in the kitchen for an entire day, forcing her to make dozens of recipes with me against her will and then had her do all the dishes (sorry Cait). And, when I discovered food blogs I bought the biggest binder I could find, printed out 250 recipes in one day and laminated and categorized each one. My dad was not happy about the ink situation. So, what does this tell you about me? For one, you can trust that every recipe I post is more than delicious and has been meticulously tried and tested for you. Also, that I’m an anal freak. Enjoy! View all posts by Maura → This entry was posted in Chinese, Dinner, Vegetables. Bookmark the permalink. ← Peach Crisp Nectarine and Mascarpone Tart in Gingersnap Crust →