Sticky Pineapple Chicken
There’s just something about a meal served interior a pineapple that transports me to someplace beyond my kitchen desk. Hawaii, Bora Bora, Fiji, you name the tropical nearby, and this Sticky Pineapple fowl will take your flavor buds there.
It’s the whole thing you need a takeout-fakeout dish to be—tender chook tossed in a sweet, tangy, sticky sauce. So saucy which you’ll be tempted to ditch the fork for a spoon so that you can scoop up each. ultimate. drop.
bird thighs are an awful lot more wet and soft than hen breasts (even though you could check out the recipe notes for how to swap them in!). And in terms of delivered taste, a handful of roasted, salted cashews works wonders to balance out the tangy sweetness of the sparkling pineapple, whilst also lending a bit of crunch to each bite.
The real show-preventing detail is a hollowed out pineapple that serves as the proper semi-fit for human consumption bowl for a huge scoop of rice and an excellent larger scoop of sticky chook. Of direction the pineapple is absolutely elective, but if you’re taking this dish from a casual weeknight dinner to a energetic weekend night meal, pineapple boats are a must!
INGREDIENTS
- 2 teaspoons cornstarch
- 1 Tablespoon olive oil
- 8 boneless, skinless chicken thighs cut into 1-inch cubes
- 1/2 cup pineapple juice
- 1/3 cup low sodium soy sauce
- 1/2 cup roasted, salted cashews (optional)
- Rice, for serving
- 1/3 cup low sodium chicken stock
- 1/3 cup hoisin sauce
- 1/2 cup brown sugar
- 1 Tablespoon minced fresh garlic
- 1 cup diced pineapple
INSTRUCTIONS
- In a medium saucepan, whisk collectively the pineapple juice, soy sauce, hen stock, hoisin sauce, brown sugar, garlic and cornstarch. bring the aggregate to a boil and cook until the mixture has decreased to about 1 cup and is the consistency of thick syrup. Set the sauce apart.
- upload the olive oil to a large nonstick skillet set over medium-excessive warmth. upload the hen to the pan and season it with salt and pepper. prepare dinner the chook, stirring, until it is now not crimson, approximately 5 minutes. Drain off any drinks then upload the sauce to the pan and stir till combined. add the pineapple and cashews and cook, stirring, for an extra 1 minute.
- Serve the fowl atop a mattress of rice.
