Hot and Sour Pineapple Chicken
By
Garrison Wayne
@TheOrganizedChef
10
Ingredients
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20 ozcan pineapple slices in juice
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1/4 ccider vinegar
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3 Tbsphoney
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3 Tbspsoy sauce
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1 Tbspsriracha sauce
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1 cchicken stock
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1 tspground ginger
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3 Tbspcornstarch
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2 Tbspunsalted butter
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2 Tbspdark rum
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3 Tbspcooking oil
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1 largered onion (slivered)
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1 mediumred bell pepper (rough dice)
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1 mediumgreen bell pepper (rough dice)
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3 largecelery ribs (cut at angle)
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7 clovegarlic (chopped)
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1 tspsalt
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3 lbboneless skinless chicken thighs
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1/2 tspsalt
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1/2 tspblack pepper
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2 Tbspbrown sugar
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·paprika
How to Make Hot and Sour Pineapple Chicken
- 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.
- 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.
- 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.