hot and sour pineapple chicken

Name: Hot and Sour Pineapple Chicken
Prep time: 1 h
Cook time: 1 h 20 min
Yield: 6
Cuisine: Caribbean
Ingredients: 20 ounce(s) can pineapple slices in juice; 1/4 cup(s) cider vinegar; 3 tablespoon(s) honey; 3 tablespoon(s) soy sauce; 1 tablespoon(s) sriracha sauce; 1 cup(s) chicken stock; 1 teaspoon(s) ground ginger; 3 tablespoon(s) cornstarch; 2 tablespoon(s) unsalted butter; 2 tablespoon(s) dark rum; 3 tablespoon(s) cooking oil; 1 large red onion (slivered); 1 medium red bell pepper (rough dice); 1 medium green bell pepper (rough dice); 3 large celery ribs (cut at angle); 7 clove(s) garlic (chopped); 1 teaspoon(s) salt; 3 pound(s) boneless skinless chicken thighs; 1/2 teaspoon(s) salt; 1/2 teaspoon(s) black pepper; 2 tablespoon(s) brown sugar; - paprika

50 Pinches 4 Photos

Garrison Wayne

La Quinta, CA

Updated on Apr 24, 2015

This Hot and Sour Pineapple Chicken has a bit of prep...but once you do that....you just pop it in the oven...clean up the kitchen a little....and if you have guests....you are freed up to enjoy them. I have always loved pineapple...and I love sweet and sour things. This is kicked up a bit with the heat from the sriracha sauce. If you really like it hot, add some more. This Carribean influenced dish is sure to please. Serve it over some rice...and it's good to go. This recipe will go on my "Things to serve for a Dinner Party" LIST.

Rate

This Hot and Sour Pineapple Chicken is a break from the same ol', same ol'. It is Caribbean influenced, and therefore would fall into the category of Island Cuisine. Despite all the ingredients, it has a a certain simplicity when it reaches the table.

prep time 1 Hr

cook time 1 Hr 20 Min

method Bake

yield 6 - 8

Ingredients

20 ounces can pineapple slices in juice
1/4 cup cider vinegar
3 tablespoons honey
3 tablespoons soy sauce
1 tablespoon sriracha sauce
1 cup chicken stock
1 teaspoon ground ginger
3 tablespoons cornstarch
2 tablespoons unsalted butter
2 tablespoons dark rum
3 tablespoons cooking oil
1 large red onion (slivered)
1 medium red bell pepper (rough dice)
1 medium green bell pepper (rough dice)
3 large celery ribs (cut at angle)
7 cloves garlic (chopped)
1 teaspoon salt
3 pounds boneless skinless chicken thighs
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons brown sugar
- paprika

How To Make hot and sour pineapple chicken

Step 1

Drain the pineapple juice from the can into a medium saucepan. Set the slices aside for later. To the juice, add the vinegar, honey, soy, sriracha, chicken stock, ginger and cornstarch. Bring to a boil over medium heat while stirring with a whisk. When full boil is reached, continue to boil at reduced temp for 5 more minutes stirring often. Remove from heat. Stir in 2 tbsp of unsalted butter and 2 Tbsp dark rum.

Step 2

Heat 3 Tbsp cooking oil in a large skillet on med/hi heat. Saute onion, peppers and celery for 7 minutes, stirring often. Add the garlic and saute 2 more minutes. Remove from heat and add the teaspoon of salt. Stir to mix.
Step 3

Place all the cooked vegetables on the bottom of a rectangular baking dish. Distribute evenly.
Step 4

Place the chicken pieces on top of the vegetables. Season with the 1/2 teaspoon each of salt and pepper.
Step 5

Pour the sauce over the top of the chicken. Place the pineapple slices on top . Sprinkle with the brown sugar and some paprika.
Step 6

Bake uncovered in a 375 degree oven for 1 hour and 20 minutes. Remove from oven and let rest for 15 minutes before serving. It is suggested that you serve over rice...although I have served this with a section of roasted butternut squash and garden peas.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes