Name: Peruvian Pineapple Chicken (Pollo a la Pina)
Prep time: 25 min
Cook time: 25 min
Yield: 4
Ingredients: Soy sauce - 1 ½ tablespoons; Salt - 1 teaspoon; Ground black pepper - ½ teaspoon; Garlic powder - ½ teaspoon; Ground cumin - ½ teaspoon; Boneless, skinless chicken breasts, sliced into bite-sized medallions - 3; Pineapple chunks in syrup - 1 (20 ounce) can; White sugar - 1 ½ cups; Potato starch, or as needed - 2 cups; Vegetable oil, or more as needed - 1 tablespoon; Vegetable oil - 1 teaspoon; Tomato paste - 2 tablespoons; Red bell pepper, cored and sliced - 1; Green onions, sliced - 3

Peruvian Pineapple Chicken (Pollo a la Pina)

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Peruvian Pineapple Chicken (Pollo a la Pina)

1. Soy sauce - 1 ½ tablespoons

2. Salt - 1 teaspoon

3. Ground black pepper - ½ teaspoon

4. Garlic powder - ½ teaspoon

5. Ground cumin - ½ teaspoon

6. Boneless, skinless chicken breasts, sliced into bite-sized medallions - 3

7. Pineapple chunks in syrup - 1 (20 ounce) can

8. White sugar - 1 ½ cups

9. Potato starch, or as needed - 2 cups

10. Vegetable oil, or more as needed - 1 tablespoon

11. Vegetable oil - 1 teaspoon

12. Tomato paste - 2 tablespoons

13. Red bell pepper, cored and sliced - 1

14. Green onions, sliced - 3

How to cook deliciously - Peruvian Pineapple Chicken (Pollo a la Pina)

1. Stage

Whisk soy sauce, salt, pepper, garlic powder, and cumin together in a large glass or ceramic bowl. Add chicken medallions and toss to evenly coat. Set aside to marinate.

2. Stage

Combine pineapple chunks, syrup, and sugar in a medium pot over medium-high heat; bring to a boil. Boil until sugar has dissolved, 2 to 3 minutes. Remove from the stove, transfer pineapple chunks to a bowl, and leave syrup in the pot.

3. Stage

Place potato starch in a bowl. Dredge marinated chicken medallions in potato starch; shake off excess.

4. Stage

Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add chicken, working in batches and adding more oil if necessary, and fry until golden brown and crunchy, about 3 minutes per side. Transfer to a paper towel-lined plate.

5. Stage

Heat remaining 1 teaspoon vegetable oil in a wok. Add tomato paste; cook and stir until paste darkens, being careful it does not burn. Add bell pepper and cook until slightly softened but still crispy, 1 to 2 minutes. Mix in chicken medallions and pineapple chunks. Slowly mix in some of the syrup until mixture is lightly glazed; reserve remaining syrup for another use. Sprinkle with green onions.