Sticky Pineapple Chicken

Sticky Pineapple Chicken

Sticky pineapple chicken, served in a carved out half pineapple
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
chicken, pineapple, chilli, tasty


Serves: 2
Prep Time: 30 minutes (carving a pineapple takes a while!)
Cook Time: 20 minutes


  • 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


  1. Cut the pineapple in half, through the leaves
  2. Make incisions into the pineapple as if you're going to be playing "noughts and crosses", then double the number of horizontal cuts
  3. 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
  4. Heat the oil in a large pan over a medium heat
  5. Add the chicken pieces to the pan and cook for 10 minutes before removing and setting aside
  6. Add the pineapple and sliced red pepper to the pan and cook for a minute or two
  7. Add the hoisin, soy, brown sugar and garlic paste to the pan, stir and cook for a few minutes
  8. Add the chicken stock to the pan, stir together well
  9. Bring to the boil and then simmer until the sauce has thickened
  10. Add back the cooked chicken, stir through and allow to warm for a minute
  11. Serve in the pineapple halves, along with sticky rice - sprinkle with sliced red chillis to taste

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