For those of you who have been following along for a while, you’ll know that I don’t usually eat in Asian style restaurants.
Not that I don’t LOVE that food, it’s just that with my shell-fish allergy it is just too high risk to make sure I don’t accidentally eat the wrong thing?
So I often have to rely on trying to recreate my favorite dishes so that I know exactly what is in them.
Pineapple chicken used to be one of my favorite dishes from the Chinese take-out. I am embarrassed to admit that I used to love that heavily battered stuff in the super sticky unnaturally red sauce. I even liked the frozen version that you could bake in the oven in the tin foil box!
My how times have changed.
I think you will find this version just a tad healthier.
You will need:
- skinless, boneless chicken ( breast or thighs)
- 1 large onion diced
- 1 orange or yellow bell pepper cut into triangle chunks
- 1 tbsp minced fresh ginger
- 1 tbsp rice wine vinegar
- 1 tsp soy sauce
- 1 tsp chili flakes
- 1 can of pineapple chunks in own juice. ( drain but keep juice for sauce)
Start by dicing the chicken into bite size bits and add to a hot skillet with a few sloshes of a neutral oil.
Brown on all sides and then add onion, peppers and ginger, keep cooking.
After a few minutes, add the vinegar, soy sauce and chili flakes. And if you like things sweeter, at this point you could add a tbsp of brown sugar or the sweetener of your choice.
Mix well, then add the pineapple chunks, stir in, turn down the heat and let simmer until everything is cooked through.
Once everything is well heated and chicken is cooked, it is time to make the sauce.
Add to the reserved pineapple juice, 2 tsp of cornstarch and mix it in until it is completely dissolved then add to the chicken and keep stirring until you see that the sauce is thickened up.
I served it with some “orange scented” basmati rice. Which basically means I used orange juice as half of the cooking liquid and then added some fresh orange zest just before serving.
For greens, I cooked up some brocoli with a bit of bok choy and fresh ginger with a splash of soy sauce and sesame seeds.
There you go. A healthier version of an old favorite and you know exactly what you put in it!