Description
Sticky pineapple chicken is a delicious sweet and savory dish featuring tender diced chicken thighs cooked in a sticky pineapple-infused sauce. This meal combines juicy pineapple pieces, a flavorful sweet chili and soy sauce glaze, and a hint of ginger and garlic to create a perfect balance of flavors. Served over fluffy white rice and accompanied by fresh veggies like edamame beans, radishes, avocado, and spring onion, it makes for a tasty and wholesome dinner.
Ingredients
Scale
Chicken and Sauce
- 1 tsp sesame oil
- 600g chicken thighs, diced
- 150g pineapple pieces
- 100ml pineapple juice
- 3 Tbsp low salt soy sauce
- 2 Tbsp sweet chilli sauce
- 1 tsp crushed ginger
- 1 tsp crushed garlic
- 1 Tbsp cornflour
Accompaniments
- 2 cups white rice, cooked
- 1 cup edamame beans, cooked
- 2 radishes, finely sliced
- 1 avocado, sliced
- 1 spring onion, finely sliced
- 1 tsp sesame seeds
Instructions
- Heat the pan: Heat sesame oil in a nonstick frying pan over medium heat to prepare for cooking the chicken.
- Cook chicken: Add the diced chicken thighs to the pan and stir frequently, cooking for about 5 minutes until the chicken starts to brown on the outside.
- Brown pineapple: Drain the pineapple pieces, reserving the juice. Add the pineapple to the frying pan and cook for 3 minutes, allowing the pieces to brown slightly and caramelize.
- Prepare and add sauce: Whisk together pineapple juice, low salt soy sauce, sweet chili sauce, crushed ginger, crushed garlic, and cornflour to create the sauce. Make a gap in the center of the frying pan and pour the sauce in.
- Cook sauce and chicken: Stir continuously as the sauce cooks and thickens, coating the chicken and pineapple. Continue cooking until the chicken is fully cooked through and the sauce is glossy and sticky.
- Assemble the dish: Serve the sticky pineapple chicken on a bed of hot cooked white rice. Top with cooked edamame beans, thinly sliced radish, avocado slices, spring onion, and finish with a sprinkle of sesame seeds for added texture and flavor.
Notes
- Chicken and pineapple are cooked in a flavorful sweet and sour sauce that thickens to a sticky glaze.
- The dish is complemented by a combination of cooked and fresh vegetables, providing contrasting textures and nutrients.
- For a healthier option, brown rice can be substituted for white rice.
- Ensure the chicken is cooked through by cutting a piece to check the inside is no longer pink before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 624
- Sugar: 12 g
- Sodium: 656 mg
- Fat: 32 g
- Saturated Fat: 8 g
- Unsaturated Fat: 23 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 7 g
- Protein: 44 g
- Cholesterol: 192 mg
