South Pacific Chicken Recipe
Don’t miss this south pacific inspired chicken cooked in pineapple which tastes far more delicious than it looks. You may not be convinced to cook this because of the complexity of ingredients used in this recipe; but time saving process and flexibility to adjust ingredients makes it hard to resist. Try this once; it might take you by surprise.
- Servings: 4
- Preparation time: 15 minutes
- Cooking time: 25 minutes
- 4 boneless and skinless chicken breasts
- 1 tablespoon corn starch
- Salt to taste
- 1 tablespoon soy sauce (low sodium is preferred)
- 1 can crushed pineapple with juice
- 2 tablespoons rice wine vinegar
- 2 tablespoons honey
- 3 tablespoons olive oil
- ½ teaspoon minced garlic
- ½ teaspoon finely grated ginger
- ½ teaspoon crushed red pepper flakes
- 1 medium sized onion (chopped)
- ½ teaspoon freshly ground black pepper
- 3 tablespoons water
Rinse the chicken under running water; dry off excess with paper towels. Working with one at a time place each chicken piece in a zip lock bag; flatten the thickest parts of the breast with the flat side of a meat mallet to even thickness of ½ inch. Season the chicken generously with salt and black pepper.
Heat half of olive oil in a non-sticky skillet over medium-high flame; put chicken pieces in the hot oil as a single layer and sear for 4 minutes on each side, turning once during the process.
If the skillet is not large enough to hold all pieces at once work in batches; do not crowd the skillet. Transfer browned chicken to a plate; set aside. Follow the procedure for remaining batches.
Add chopped onions, minced garlic, grated ginger and ½ teaspoon crushed red pepper flakes with remaining olive oil to the same skillet; sauté for 3-4 minutes using a rubber spatula until onion becomes translucent and fragrant.
Then add 1 can of crushed pineapple with the juice to the onions along with 1 tablespoon soy sauce, 2 tablespoons rice wine vinegar and 2 tablespoons honey. Stir until all the ingredients combines well into sauce; loosen the browned bits from the bottom of the skillet with the spatula into the mixture; taste the sauce and add/adjust salt & seasonings if needed. Reduce heat to low; return seared chicken back to the skillet; cook for 8-10 minutes until chicken is tender and cooked through. Separate chicken from the sauce to a serving bowl.
Mix 1 tablespoon of corn starch with 3 tablespoons of water in a small bowl; stir to smooth out the lumps; while stirring continuously add this mixture to the skillet; continue stirring for a minute or two until sauce thickens to the desired consistency.
Pour the sauce over chicken; garnish with thinly sliced fresh pineapple pieces if you like; serve over a bed of rice with crunchy salad as a side.
Notes & Tips:
- Instead of chicken breasts use whole chicken or selected parts of the chicken for this recipe.
- Cooking time varies according to the thickness of the chicken.
- For variation use combination of different fruits instead of pineapple.
- Increase/decrease spices to suit your preference.
- Substitute honey with brown sugar or white sugar.
- You can use all purpose flour to thicken the sauce instead of corn starch.