Hot and Sour Pineapple Chicken

Name: Hot and Sour Pineapple Chicken
Prep time: 1 h
Cook time: 1 h 20 min
Total time: 2 h 20 min
Yield: 6 - 8
Cuisine: Caribbean
Ingredients: 20 oz can pineapple slices in juice; 1/4 c cider vinegar; 3 Tbsp honey; 3 Tbsp soy sauce; 1 Tbsp sriracha sauce; 1 c chicken stock; 1 tsp ground ginger; 3 Tbsp cornstarch; 2 Tbsp unsalted butter; 2 Tbsp dark rum; 3 Tbsp 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 garlic (chopped); 1 tsp salt; 3 lb boneless skinless chicken thighs; 1/2 tsp salt; 1/2 tsp black pepper; 2 Tbsp brown sugar; paprika

By Garrison Wayne
@TheOrganizedChef

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.

Rating:

☆☆☆☆☆ 0 votes0

Comments:

5 Comments

Serves:

6 - 8

Prep:

1 Hr

Cook:

1 Hr 20 Min

Method:

Bake

Ingredients

20 oz

can pineapple slices in juice
1/4 c

cider vinegar
3 Tbsp

honey
3 Tbsp

soy sauce
1 Tbsp

sriracha sauce
1 c

chicken stock
1 tsp

ground ginger
3 Tbsp

cornstarch
2 Tbsp

unsalted butter
2 Tbsp

dark rum
3 Tbsp

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

garlic (chopped)
1 tsp

salt
3 lb

boneless skinless chicken thighs
1/2 tsp

salt
1/2 tsp

black pepper
2 Tbsp

brown sugar
·

paprika
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How to Make Hot and Sour Pineapple Chicken

Step-by-Step

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.
Place all the cooked vegetables on the bottom of a rectangular baking dish. Distribute evenly.
Place the chicken pieces on top of the vegetables. Season with the 1/2 teaspoon each of salt and pepper.
Pour the sauce over the top of the chicken. Place the pineapple slices on top . Sprinkle with the brown sugar and some paprika.
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.