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Chicken with pineapple sauce
Chicken with pineapple sauce

Before you jump to Chicken with pineapple sauce recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Daily Life.

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As you can see, it’s not at all difficult to start incorporating healthy eating into your daily routine.

We hope you got benefit from reading it, now let’s go back to chicken with pineapple sauce recipe. To cook chicken with pineapple sauce you only need 12 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to prepare Chicken with pineapple sauce:
  1. Use 2 tbsp fish sauce
  2. Take 3 tbsp soy sauce
  3. Provide Juice of 1 lime
  4. Take 6 chicken thighs, bone-in and skin-on
  5. You need 1-398 ml can pineapple rings
  6. Prepare 3 cloves garlic, minced
  7. Get 1 pinky-sized nub ginger, minced
  8. Get 1 large shallot, finely chopped
  9. Use 1 birds-eye chili, de-seeded and finely chopped
  10. Take 2 cups pure unsweetened pineapple juice
  11. Use 1 tbsp coconut palm sugar
  12. Get 1 handful fresh mint, chopped
Instructions to make Chicken with pineapple sauce:
  1. 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.
  2. Lay the pineapple rings out on a paper towel lined plate. Reserve the juice from the can.
  3. 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.
  4. 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.
  5. 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.

Remove the cinnamon stick and bay. Combine the pineapple juice, teriyaki sauce, soy sauce, lemon juice, pineapple, sugar, and garlic powder in a saucepan over medium heat; cook until I had a fresh pineapple in the fridge so I used that instead of canned. I served this sauce with chicken tenders that were breaded with panko bread. Greek Chicken Skewers with Yogurt Sauce (Chicken Souvlaki). Rosemary Chicken Skewers with Berry Sauce.

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