Hawaiian-Style Chicken with Pineapple from the Pan Recipe
This dish is an American vision of the tropics: juicy pieces of chicken in a sweet-and-sour sauce with pineapple and bell pepper. In many U.S. homes, such “Hawaiian” combinations appear at family dinners because they’re colorful and popular with kids. The flavor is similar to a mild version of Chinese sweet-and-sour chicken, but with a distinct pineapple note.
Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Servings
4
Ingredients
- chicken breast - 600 g
- pineapple - 300 g
- bell pepper - 1 piece
- onion - 1 piece
- garlic - 2 cloves
- oil - 3 tablespoons
- soy sauce - 3 tablespoons
- ketchup - 3 tablespoons
- rice vinegar - 1.5 tablespoons
- sugar - 1 tablespoon
- cornstarch - 1.5 tablespoons
- water - 80 ml
- rice - 240 g
- pepper - 0.25 teaspoons
Main Ingredient:
chicken
Preparation
- Rinse the rice in a sieve under running water until the water is almost clear, then cook according to the package instructions.
- Cut the chicken breast into medium-sized cubes, transfer to a bowl, add 1 tablespoon of soy sauce and mix, then set aside while you chop the vegetables.
- Deseed the bell pepper and cut it into strips, peel the onion and slice it into thin wedges, and finely chop the garlic.
- Drain the pineapple, reserving about 50 ml of the juice for the sauce.
- In a small bowl, mix together the ketchup, remaining soy sauce, vinegar, sugar, pineapple juice, water, and cornstarch, stirring until there are no lumps.
- Heat 2 tablespoons of oil in a large frying pan over medium-high heat, add the chicken, and fry for about 6–8 minutes, stirring, until the meat is white inside and lightly browned on the outside; transfer to a plate.
- In the same pan, add 1 tablespoon of oil, add the onion, and fry for 3–4 minutes until it softens and becomes slightly translucent, without browning.
- Add the bell pepper and fry for another 3–4 minutes, until it softens slightly but is still firm.
- Add the garlic and fry for about 30 seconds, just until it becomes very fragrant; be careful not to let it burn.
- Add the pineapple to the pan and fry for 2–3 minutes, until the pieces are lightly browned on the edges.
- Pour in the prepared sauce, stirring constantly; cook for 2–3 minutes, until the sauce thickens and starts to bubble gently.
- Add the fried chicken, mix well, season with pepper and a little salt if needed, and cook for another 2 minutes, until everything is hot.
- Serve the Hawaiian-style chicken hot over the cooked rice.
Storage
In fridge:
3 days
Freezing:
Yes
Kurczaka z sosem przechowuj w lodówce w szczelnym pojemniku do 3 dni, podgrzewaj na patelni z łyżką wody. Możesz też zamrozić bez ryżu, a po rozmrożeniu delikatnie podgrzać, mieszając, żeby sos się nie rozwarstwił.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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