There’s just something about a meal served inside a pineapple that transports me to somewhere beyond my kitchen table. Hawaii, Bora Bora, Fiji, you name the tropical local, and this Sticky Pineapple Chicken will take your taste buds there.
It’s everything you want a takeout-fakeout dish to be—tender chicken tossed in a sweet, tangy, sticky sauce. So saucy that you’ll be tempted to ditch the fork for a spoon so you can scoop up every. last. drop.
Chicken thighs are much more moist and tender than chicken breasts (although you can check out the recipe notes for how to swap them in!). And when it comes to added flavor, a handful of roasted, salted cashews works wonders to balance out the tangy sweetness of the fresh pineapple, while also lending a bit of crunch to every bite.The real show-stopping element is a hollowed out pineapple that serves as the perfect semi-edible bowl for a big scoop of rice and an even bigger scoop of sticky chicken. Of course the pineapple is totally optional, but if you’re taking this dish from a casual weeknight dinner to a lively weekend dinner party, pineapple boats are a must!
Ingredients
for 2 servings
- 1 large pineapple
- 1 tablespoon oil
- 6 boneless chicken thighs, cut into bite-size squares
- salt, to taste
- pepper, to taste
- 1 tablespoon hoisin sauce
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon garlic paste
- 100 mL (½ cup) chicken stock
- rice, to serve
- sesame seed, to garnish
Preparation
1. Using a sharp knife, carefully cut the pineapple in half lengthwise.
2. Using the tip of a knife, cut around the edge of the pineapple, being careful not to cut through the skin.
3. Slice down and across the pineapple flesh, then scoop out the pineapple cubes with a spoon. Discard the core and set the flesh aside.
4. In a 4-quart jumbo cooker, heat the oil over medium heat.
5. Add the chicken and season with the salt and pepper.
6. Fry for about 10 minutes, until browned and cooked through.
7.Take out the chicken and set aside.
8. Add the pineapple, hoisin sauce, soy sauce, brown sugar, and garlic paste, and fry for a couple of minutes.
9. Stir in the chicken stock.
10. Bring to a boil and then simmer, stirring occasionally.
11. Once the sauce has thickened, add the chicken and stir until evenly coated with the sauce.
12. Serve in the empty pineapple halves, along with some rice and sesame seeds.
Enjoy!