Chicken is one of the most versatile foods known to date; it can be sautéed, fried, roasted, baked and grilled. It is not only easy and quick to cook, but is also capable of taking on almost every flavour. Pineapple chicken is one such flavourful recipe that is equally loved by both kids and adults. It uses only a few basic ingredients, with pineapple being the key ingredient.
Rice wine vinegar - 1 tbsp
Grated ginger - 1 tbsp
Boneless skinless chicken breast (cut into ¾ inch cubes) - 1 lb
Pineapple chunks in juice (drained with juice reserved) - 1 (20 ounce) can
Fat-free chicken broth - ½ cup
Light brown sugar - 2 tbsp
Worcestershire sauce - 2 tsp
Mild chili powder - ½ tsp
Clove - ⅛ tsp
Cherry tomatoes - 1 cup
Onions (chopped) - 3 green
Cornstarch - 1 tbsp
Water - 3 tbsp
Hot cooked rice - For serving
Thoroughly wash the chicken under running water and set aside to dry. If you are in a hurry, pat the chicken pieces dry using a paper towel.
Place the chicken pieces in the bowl containing the ginger and vinegar mixture, and toss to properly coat the chicken pieces with this mix.
Take a heavy bottomed skillet and pour ½ a cup each of reserved pineapple juice and fat-free chicken broth into it.
Set the skillet over the stove on medium high heat and stir in brown sugar and chilli powder.
Also add Worcestershire sauce and the cloves to the juice and broth mixture and bring to a boil.
Once the mixture starts boiling, reduce the heat and add the marinated chicken to it.
Allow the chicken to simmer for 5 minutes, or until cooked through.
Meanwhile, in a small bowl, dissolve one tablespoon of cornstarch in three tablespoons of water and set aside.
Once the chicken is cooked through, add pineapple, cherry tomatoes and green onions to the skillet and toss to combine.
Stir in the cornstarch mixture and cook, stirring occasionally, until your recipe is thick and bubbly, about two to three minutes.
Your pineapple chicken is now ready; remove it from the heat and serve with hot cooked rice.