Peruvian Pineapple Chicken (Pollo a la Pina) recipe

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Ingredients

1 ½ tablespoons soy sauce
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon garlic powder
½ teaspoon ground cumin
3 boneless, skinless chicken breasts, sliced into bite-sized medallions
1 (20 ounce) can pineapple chunks in syrup
1 ½ cups white sugar
2 cups potato starch, or as needed
1 tablespoon vegetable oil, or more as needed
1 teaspoon vegetable oil
2 tablespoons tomato paste
1 red bell pepper, cored and sliced
3 green onions, sliced

Nutrition Info

792 calories
carbohydrate: 165.3 g
cholesterol: 50.4 mg
fat: 7.1 g
fiber: 2.5 g
protein: 20.6 g
saturatedFat: 1.3 g
servingSize: -
sodium: 1037.8 mg
sugar: 77.6 g
transFat: : -
unsaturatedFat: : -

Directions

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

  4. 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. 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.

Recipe Yield

4 servings

Recipe Note

Fried and battered chicken medallions glazed in a sweet pineapple sauce mixed with pineapple chunks, slices of red bell pepper, and green onions with warm Latino spices. Serve with a side of white rice.

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