Hello, I am Laura. Today, I will show you a way to make chicken with pineapple sauce recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I’m gonna make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Chicken with pineapple sauce Recipe
Chicken with pineapple sauce is one of the most popular of current trending foods on earth. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions every day. Chicken with pineapple sauce is something that I have loved my entire life. They’re fine and they look fantastic.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook chicken with pineapple sauce using 12 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Chicken with pineapple sauce:
- Take 2 tbsp fish sauce
- Take 3 tbsp soy sauce
- Get Juice of 1 lime
- Make ready 6 chicken thighs, bone-in and skin-on
- Get 1-398 ml can pineapple rings
- Make ready 3 cloves garlic, minced
- Get 1 pinky-sized nub ginger, minced
- Take 1 large shallot, finely chopped
- Prepare 1 birds-eye chili, de-seeded and finely chopped
- Get 2 cups pure unsweetened pineapple juice
- Get 1 tbsp coconut palm sugar
- Prepare 1 handful fresh mint, chopped
Instructions to make Chicken with pineapple sauce:
- 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.
- Lay the pineapple rings out on a paper towel lined plate. Reserve the juice from the can.
- 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.
- 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.
- 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.
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