Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, chicken with pineapple sauce. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
Chicken with pineapple sauce is one of the most popular of recent trending meals on earth. It’s enjoyed by millions daily. It is easy, it is fast, it tastes yummy. They are fine and they look wonderful. Chicken with pineapple sauce is something which I’ve loved my whole life.
Stir in pineapple, soy sauce, garlic salt and ginger. Cook and stir over low heat until thickened. Pour half of the sauce over chicken.
To begin with this recipe, we have to first prepare a few components. You can cook chicken with pineapple sauce using 12 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Chicken with pineapple sauce:
- Make ready fish sauce
- Make ready soy sauce
- Take Juice of 1 lime
- Prepare chicken thighs, bone-in and skin-on
- Make ready can pineapple rings
- Make ready garlic, minced
- Get pinky-sized nub ginger, minced
- Take large shallot, finely chopped
- Make ready birds-eye chili, de-seeded and finely chopped
- Take pure unsweetened pineapple juice
- Take coconut palm sugar
- Get fresh mint, chopped
In the mood for something tropical for dinner? Try some pineapple chicken with sauteed. Pineapple Chicken Thighs in roast pineapple and slightly garlicky spicy sauce. Juicy, tender and loaded with flavor.
Step by Step to make Chicken with pineapple sauce:
- 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.
- Lay the pineapple rings out on a paper towel lined plate. Reserve the juice from the can.
- 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.
- 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.
- 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.
A great family meal that would please adults and kids alike. Ready in under an hour, pineapple teriyaki chicken is a quick dinner recipe for busy nights. Homemade teriyaki sauce adds tons of fresh Today's baked pineapple teriyaki chicken is bursting with flavor, makes delicious leftovers, and we use the same homemade teriyaki sauce that we do for. Stir in the pineapple, soy sauce, garlic salt and ginger. Cook and stir over low heat until thickened.
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