Chinese Chicken with Pineapple

This crispy chicken and pineapple has a sweet and slightly tangy sauce and is on the table in less than 30 minutes.

Course Dinner

Cuisine Chinese

Prep Time 5

Cook Time 20

Total Time 25

Servings people

Calories 375kcal

Author Kim

Combine ¼ cup cornflour, 3 tablespoons soy sauce and 2 teaspoons sesame oil together in a dish and stir until well combined.
Add 600 grams skinless chicken breasts (cut into 2½cm chunks) into a large bowl. Pour over the cornflour mixture from step 1, stirring through to coat the chicken.
* A ziplock bag can be used instead of a bowl.
Heat a 3 tablespoons vegetable oil in a large pan over medium high heat. Add some of the chicken to the pan, making sure not to overcrowd the pan.
Cook each side for 4 minutes. Remove the chicken and keep it warm. Continue cooking the remaining chicken.

Add 3 tablespoons cornflour and 3 tablespoons of tap water to a small bowl and mix until it creates a slurry.
Combine the sauce ingredients in a bowl, then add to the pan on high heat - 440 gram can pineapple pieces with juice, ½ cup chicken broth/stock, ¼ cup monkfruit sweetener, 3 tablespoons rice vinegar, 2 tablespoons soy sauce, 2 tablespoons minced garlic, and 1 teaspoon fresh grated ginger.
Pour in the cornflour and water slurry and stir through (about 1 minute). Sauce will begin the thicken.
Add cooked chicken back into the pan with the sauce and toss to coat, cooking for another minute on high heat until sauce has thickened to your liking.
Remove from the heat and serve with 2 cups cooked white/brown rice, noodles or cauliflower rice
Sprinkle the chicken with 1 green onion thinly sliced and 1 teaspoon sesame seeds.

Pineapple: as pineapple is one of the main ingredients in this recipe, its ideal to use a good quality canned pineapple in chunks, or you can buy the rounds and cut to your liking if the chunks are too big
Peanut Oil: Used together with the cornflour and soy sauce to make a slurry to coat the chicken. It acts as a seasoning and adds flavor and richness to the dish
Soy Sauce: regular or light soy can be used. Dark soy isn’t recommended as its too strong in flavor
Cornstarch: this helps to thicken the sauce
Sweetener: a granulated sweetener that measures like sugar is perfect. My favorite is Monkfruit golden or Monkfruit brown, but the white varieties also work just as well. Granulated stevia can also be used.
Rice Vinegar: this helps to balance the tartness and sweetness. Alternatively apple cider vinegar, or white vinegar could be used.
Garlic and Ginger: whilst you can’t beat fresh garlic and ginger, the ones that come in a jar or tube will work just as well. Don’t skip the garlic and ginger as they are essential to creating a savory base for the pineapple chicken
Serving Ideas: This is fun served in a hollowed out pineapple. Serve this dish with fried rice, white rice or cauliflower rice for a low carb option
Want some crunch? Add some macadamia or cashew nuts.
Storage: Store in an airtight container in the refrigerator for up to 3 days.
Freezing: May be cooled, then frozen in an airtight container for up to 3 months.

Nutritional information does not include rice.