Hawaiian Sticky Chicken with Pineapple. Tender chicken breast, pineapple, onion and peppers, cooked in a sweet and salty sauce until deliciously caramelised.
Caramelised. It’s one of my favourite words, and yes, being English, I spell it with an ‘S’ not a ‘Z’. I’m one of those people who’s easily swayed, so I do hover between the those letters on the keyboard (especially since I have more US readers than UK readers). But I’m sticking with ‘S’ – at least until we win the lottery and move to California.
Where was I?
Oh yes, Caramelised.
Caramelise me a ham sandwich or a stick of celery and I’d probably eat it.
Caramelised chicken and pineapple though? ooh, let’s just lean in for a closer look…..
Yeah, I ate that.
The kids devoured it like starved animals.
Chris was home late and he’d already eaten, but he ate it too.
The lure of the caramelised meat is just too hard to resist.
Not that that’s a bad thing 🙂
This Hawaiian Sticky Chicken with Pineapple (it’s got pineapple in, so i’m technically allowed to label it as Hawaiian right?) is healthier, cheaper, quicker and TASTIER than takeway.
Go on, make it this weekend!
If not this then what about one of these?
or
Sesame Chicken with a Sticky Asian Sauce
P.S Happy 4th of July to all my US friends for tomorrow! Hope you have a fun-filled weekend x
The Hawaiian Sticky Chicken with Pineapple Recipe:
- 3 chicken breasts chopped into chunks
- 1 tbsp cornflour/cornstarch
- pinch of salt and pepper
- 3 tbsp veg oil
- 1 onion peeled and chopped into wedges
- 1 red pepper chopped into chunks
- 432 g/15oz can of chopped pineapple in juice
- 2 cloves garlic peeled and minced
- 1 x 1” cube fresh ginger peeled and grated
- 2 tbsp soft brown sugar
- 3 tbsp dark soy sauce use tamari for gluten free
- 1 tbsp tomato puree/paste usually gluten free, but best to check
- Coriander
- Boiled Rice
- Sriracha (add some to give the dish a little kick of heat)
- Place the chicken breast chunks in a bowl and sprinkle on the cornflour and salt & pepper. Mix with your hands to cover the chicken in the cornflour.
- Heat the oil in a wok or large frying pan on high. When the oil is hot, add in the chicken. Cook on a high heat, moving the chicken around occasionally with a spatula, until the chicken is golden on all sides.
- Add in the onions and peppers, and fry with the chicken for a 1 minute.
- Drain the pineapple (reserving the juice) and dry the pieces on a piece of kitchen towel. Add the pineapple into the wok and cook for a further two minutes.
- Stir in the garlic and ginger and cook for a further minute.
- Combine the reserved pineapple juice, brown sugar, soy sauce (or tamari) and the tomato puree in a bowl. Mix together, then add to the wok.
- Continue cooking on high, allowing the sauce to bubble and reduce down, whilst stirring occasionally. It should take about 5-6 minutes on a high heat to reduce down and start making the chicken look darker and caramelized.
- Once cooked, turn off the heat and serve over boiled rice. Sprinkle with coriander and serve.
Amanda Mccammon says
Just made this looks yummy
Trudy Shaw says
OMG this is my fave recipe for a loooooooong time. So quick! So delicious! Thank you Nicky 🙂 x
Julie @ Cooks with Cocktails says
Making this tonight! Ive been searching for an hour for the perfect dish to make with my chicken breast Ive got thawing in the fridge. I had a serious dinner block in my brain and this dish has sorted me out 🙂
Nicky Corbishley says
Excellent! I really hope you enjoyed it Julie 🙂
Jen says
Hi Nicky,
Is this recipie healthy?
thanks
Nicky Corbishley says
Hi Jen, I probably wouldn’t call it healthy – as it does have a reasonable amount of salt, sugar and fat in there. But I don’t think it’s too bad. You could always add in some extra veg to make it more healthy. Yummly gives a nutritional breakdown of the recipe here: http://www.yummly.com/recipe/Hawaiian-Sticky-Chicken-with-Pineapple-1208317?columns=5&position=8%2F56
Anna says
This is a wonderful keeper. Like others, I dusted my chicken in corn starch before I started cooking it which definitely helped to thicken the sauce. I also chose to cut the sugar back by almost 1/2 which worked out perfect for us. As for the ginger, I added a little extra…I took my vegetable peeler and peeled fresh strips of ginger and added them directly to the pot. Everything else I kept the same. I served the chicken over rice with Chinese style sesame green beans on the side. Much less expensive the take-out and better tasting too. I will definitely be making this again. Thanks for sharing.
Nicky Corbishley says
Sounds fab! Thanks for coming back and letting me know how it went. Your updates sound great too 🙂
Annie says
This looks absolutely delightful! Beautiful recipe and sound like one my whole family would enjoy-thank you for sharing!
Nicky Corbishley says
Thanks Annie 🙂
april says
In America we call cornflour “cornstarch”. Thankfully I didn’t use cornflour/corn meal in my dish tonight because that would make it grainy, howerver that means i left out the corn starch and it wasn’t glossy/sticky. Just making the language connection.
pat says
Thank you for figuring this out I was puzzeled.
Nicky Corbishley says
Thanks for the heads-up April, I’ve updated the recipe to include the reference to cornstarch now 🙂
Pamela says
Your chicken dish looks yummy. Thanks for sharing. Your have a great weekend.
Nicky Corbishley says
Thanks for stopping by Pamela 🙂
Jhuls says
I love chicken with pineapple… and caramelised? I love anything caramelised, too. 😀 This looks really mouth watering, Nicky. Have a lovely weekend. 🙂 xx
Nicky Corbishley says
Thank you Jhuls – girl after my own heart 🙂