Hawaiian Sticky Chicken with Pineapple. Tender Hawaiian 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 recipe 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 🙂
I love a good chicken and pineapple recipe, 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:
Hawaiian Sticky Chicken with Pineapple
Ingredients
- 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
To Serve:
- Coriander
- Boiled Rice
- Sriracha (add some to give the dish a little kick of heat)
Instructions
- 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.
Recipe Notes
Nutritional Information
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