Sticky Pineapple Chicken
Sticky Pineapple Chicken
Based on a video recipe I saw on Facebook from "Proper Tasty", but tweaked as the amount of sauce in the pan seemed not enough, and I know I need to cater for those that like to have more sauce (so it soaks into the rice) and added sliced red pepper
Stats
Serves: 2
Prep Time: 30 minutes (carving a pineapple takes a while!)
Cook Time: 20 minutes
Ingredients
- 1 large pineapple
- 1 tbsp vegetable oil
- 6 boneless and skinless chicken thighs, cut into bite-size squares
- 2 tbsps hoisin sauce
- 1.5 tablespoon soy sauce
- 1.5 tablespoon brown sugar
- 1.5 tablespoon garlic paste
- 1 red pepper, thinly sliced
- 1 red chilli, thinly sliced (de-seeded or not, to taste)
- 200 ml chicken stock
- Salt and pepper to season
Method
- Cut the pineapple in half, through the leaves
- Make incisions into the pineapple as if you're going to be playing "noughts and crosses", then double the number of horizontal cuts
- Use the made incisions to remove the flesh of the pineapple (using a spoon to carve along the incisions works well), discarding the tough center and cutting the remaining flesh into pieces a similar size to the chicken
- Heat the oil in a large pan over a medium heat
- Add the chicken pieces to the pan and cook for 10 minutes before removing and setting aside
- Add the pineapple and sliced red pepper to the pan and cook for a minute or two
- Add the hoisin, soy, brown sugar and garlic paste to the pan, stir and cook for a few minutes
- Add the chicken stock to the pan, stir together well
- Bring to the boil and then simmer until the sauce has thickened
- Add back the cooked chicken, stir through and allow to warm for a minute
- Serve in the pineapple halves, along with sticky rice - sprinkle with sliced red chillis to taste