Pineapple Chicken Recipe

Pineapple Chicken – Summer Refreshing and Appetizing Cantonese Cuisine

I heard from my friends that the weather in China is getting hotter and hotter recently. In the hot summer, the heat is unbearable, and there is often no appetite and loss of appetite.

Serve this Chinese style pineapple chicken over rice for an easy dinner that everyone will love!

I like the combination of salty and spicy of the chicken and the fruity – sourly – sweet of Pineapple.

This pineapple chicken is very suitable for summer.

Somebody said this dish was even better than the famous Sweet and sour pork.

It looks absolutely DELICIOUS and yet it is so quick and easy too!

Pineapple Chicken Recipe

half a pineapple	1 kg chicken thigh
5 slices ginger	appropriate amount of salt
2 scoops of soy sauce	1 scoop of dark soy sauce
Appropriate amount of oyster sauce	Moderate amount of sugar
1 bottle of white wine	1 tablespoon cornstarch

How to make Pineapple Chicken Recipe

step 1

Peel and cut fresh pineapple into any size. I usually cut half of it into large pieces (for easy eating) and half of it into small pieces (to increase the pineapple flavor of the soup).

Step 2

Cut the chicken thighs into pieces, marinate with salt and cooking wine for ten minutes. (You don’t have to use chicken thighs, and you don’t have to remove the bones. If you don’t want to remove the bones, you can just chop them into pieces.)

Step 3

Open the oil pan, saute the ginger slices until fragrant, pour in the chicken and stir fry.

Step 4

If you like a more fragrant fire, you can turn it on a little larger, fry the chicken until golden brown, and add a bottle of capped white wine. If you like it a little tender, the chicken is slightly discolored and you can put the wine. (The wine I use is white wine, if you don’t have it, you can skip it or add cooking wine~)

Step 5

Pour in the pineapple, stir fry, reduce to medium-low heat, and simmer for about ten minutes (be careful not to dry the pot, turn it over every once in a while. (I forgot to take pictures of this step, :P)

Step 6

The juice is almost ready to be seasoned. Add sugar and salt to the pan and stir fry directly. If you are not sure, taste while seasoning. Take another small bowl, mix about two tablespoons of light soy sauce, about one tablespoon of dark soy sauce, an appropriate amount of oyster sauce, one tablespoon of cornstarch, and an appropriate amount of water to make a gravy. (The seasoning can be increased or decreased according to personal preference~ Also note that the cornstarch and water must be mixed well, otherwise it will be easy to agglomerate after placing in the pot)

Step 7

Thicken, pour the mixed gravy into the pot, stir fry quickly and mix well. (If it feels thick, you can add a little water and cook it for a while.) Taste it and adjust it according to your own taste. It can be stuffed for a while, depending on the situation, to make the chicken more flavorful.