Pineapple Ginger Sparkler
A vibrant and zesty main course featuring tender chicken thighs glazed in a sweet, tangy, and subtly spicy pineapple-ginger sauce. Bursting with fresh flavors and a hint of warmth, this dish truly 'sparkles' on the plate, perfect for a lively weeknight dinner or special occasion.
Ingredients
- •1.5 lb boneless, skinless chicken thighs, cut into 1-inch pieces
- •0.5 medium fresh pineapple, peeled and cut into 1-inch chunks (about 2 cups)
- •2 tablespoon olive oil or vegetable oil
- •4 cloves garlic, minced
- •2 tablespoon fresh ginger, grated
- •1 large red bell pepper, thinly sliced
- •0.5 medium yellow onion, thinly sliced
- •0.5 cup soy sauce
- •3 tablespoon rice vinegar
- •2 tablespoon honey or brown sugar
- •0.5 cup chicken broth
- •2 tablespoon cornstarch
- •0.5 teaspoon red pepper flakes
- •1 tablespoon fresh lime juice
- • to taste salt
- • to taste black pepper
- •0.25 cup fresh cilantro, chopped
- •1 tablespoon toasted sesame seeds
- •4 cups cooked jasmine rice, for serving
Instructions
- 1.
Pat the chicken thigh pieces dry with paper towels. Season generously with salt and black pepper.
- 2.
In a medium bowl, whisk together the soy sauce, rice vinegar, honey (or brown sugar), chicken broth, cornstarch, and red pepper flakes until smooth. Set aside.
- 3.
Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the chicken pieces in a single layer, being careful not to overcrowd the pan. Cook for 4-5 minutes, turning occasionally, until browned on all sides and mostly cooked through. Remove the chicken from the skillet and set aside.
- 4.
Add the remaining 1 tablespoon of olive oil to the same skillet. Add the minced garlic and grated ginger, and sauté for 30 seconds until fragrant. Do not burn.
- 5.
Add the sliced red bell pepper and yellow onion to the skillet. Sauté for 3-4 minutes until the vegetables start to soften but still retain some crunch.
- 6.
Return the cooked chicken to the skillet with the vegetables. Add the fresh pineapple chunks.
- 7.
Give the reserved sauce mixture a quick whisk again (as cornstarch can settle) and pour it over the chicken, pineapple, and vegetables in the skillet. Bring the sauce to a gentle simmer, stirring constantly, until it thickens to a glossy glaze, about 2-3 minutes.
- 8.
Remove the skillet from the heat. Stir in the fresh lime juice. Taste and adjust seasoning with additional salt or pepper if needed.
- 9.
Garnish with fresh chopped cilantro and toasted sesame seeds. Serve immediately over hot jasmine rice.
Tips
- 💡For extra tender chicken, marinate the seasoned chicken pieces in 1 tablespoon of the soy sauce mixture for at least 15 minutes before cooking.
- 💡Ensure your skillet is hot enough to get a good sear on the chicken. Cook in batches if necessary to avoid overcrowding, which can steam the chicken instead of browning it.
- 💡If using canned pineapple, drain it well. You can use a small amount of the drained juice in place of some chicken broth for a more intense pineapple flavor.
- 💡Adjust the amount of red pepper flakes to your preferred level of spice. For a milder dish, omit them entirely.
- 💡This dish pairs wonderfully with steamed broccoli or snap peas added in the last few minutes of cooking with the bell peppers and onions.
Recipe from TheCookbook.ai
Created by Basil Roux