Pineapple Ginger Chicken!
I recently had this post featured on the allrecipes Instagram and was super excited to have it on there, but also embarrassed with the quality of photos. This was one of my first recipes that I posted on my blog and I took the photos with my iPhone since it was dark and I didn't have as great of equipment at the time. Nor did I think it mattered all that much since I didn't even have a real domain name. Who cared?
I care...obviously. Looking at the photo now, it doesn't represent what I normally do or even how I cook. The recipe itself was a little different as well. I originally made the chicken with a breading and added a lot more pineapple juice making it overly sweet. I opted for a few healthy changes and I love the recipe even more now.
Also, there is a disclaimer for this below. But this recipe is not 100% authentic. I used my own cooking experience and trials and errors of a favorite pineapple ginger chicken I used to get at a restaurant to make this. I am not an authority on this cuisine and don't claim to be an expert. Just something I've made and enjoy.
Table of Contents
Ingredients for Pineapple Ginger Chicken
- coconut oil
- chicken breasts (cubed)
- garlic powder
- paprika
- ground ginger
- onion powder
- pepper
- salt
- pineapple
Ingredients for Pineapple Ginger Sauce:
- coconut oil
- freshly grated ginger
- garlic cloves, minced
- brown sugar
- pineapple puree (blend ¼ of your pineapple)
- soy sauce
- rice vinegar
- sesame oil
- Sriracha
- salt
- cornstarch
Ingredients for Serving
- rice
- pineapple, cored out (optional)
How to make Pineapple Ginger Chicken
1. Begin by cooking your rice. Let it boil, steam, and cook while preparing your dish.
2. Heat coconut oil in a large sauté pan over medium-high heat.
3. In a bowl mix your seasonings: garlic powder, paprika, ginger, onion powder, pepper, and salt. Coat the cubed chicken pieces with your seasoning dry rub inside of the bowl. Once your pan is hot, toss in the chicken to cook and brown the meat.
4. While your chicken is cooking prepare your sauce.
5. Start by cutting your pineapple in half lengthwise and scooping out the middle. I like to do this by cutting the inside into squares with a knife. I then scoop out the cubes with a spoon. It will make it easier to toss out the core and keep the pineapple pieces this way.
6. Take about ¼ of the pineapple pieces and toss in a processor or blender to puree. Put the remaining pineapple pieces into the pan with your cooking chicken.
7. Mix all sauce ingredients in a bowl. Once your chicken is cooked through, add your sauce into your pan. Let the sauce simmer and boil for about 5 minutes. Turn heat onto low and let sit for about another 5 minutes until the sauce has thickened.
8. Load up your pineapple boats with rice and your pineapple ginger chicken.
9. Enjoy!
Disclaimer: This recipe is traditional to a cultural that I am not a member of, but respect. This is in no way 100% authentic, but instead an interpretation from a recipe I respect and want to pay homage to. If I have used another recipe to influence that, I will list it. Most of the time, I use basics of the recipe from a person, multiple websites, or sometimes from a store-bought product. I’ll try to list very specifically where inspiration or base recipes came from. Also, if I am messing something up, please send me an email to call me up to the issue so we can have a conversation about this. I appreciate having an open and honest community here. Thank you for your support.
Other Savory Recipes to Try
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Equipment
- Food processor
Ingredients
Chicken
- 1 tablespoon coconut oil
- 1 lb. chicken breasts cubed
- 1 tablespoon garlic powder
- 1 tablespoon paprika
- 2 teaspoon ground ginger
- 1 teaspoon onion powder
- 1 teaspoon pepper
- 1 teaspoon salt
- 1 pineapple
Pineapple Ginger Sauce
- ½ teaspoon coconut oil
- 2 teaspoon ginger freshly grated
- 3 cloves garlic minced
- ¼ cup pineapple puree blend about ¼ of your pineapple
- ⅓ cup soy sauce
- 3 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 tablespoon brown sugar​
- 2 tablespoon Sriracha or chili paste
- 1 teaspoon salt
- 2 teaspoon cornstarch
Serve with
- 2 cups rice
- pineapple boats cored out (optional)
Instructions
- Begin by cooking your rice. Let it boil, steam, and cook while preparing your dish.
- Heat coconut oil in a large sauté pan over medium-high heat.
- In a bowl mix your seasonings: garlic powder, paprika, ginger, onion powder, pepper, and salt. Coat the cubed chicken pieces with your seasoning dry rub inside of the bowl. Once your pan is hot, toss in the chicken to cook and brown the meat.
- While your chicken is cooking prepare your sauce.
- Start by cutting your pineapple in half lengthwise and scooping out the middle. I like to do this by cutting the inside into squares with a knife. I then scoop out the cubes with a spoon. It will make it easier to toss out the core and keep the pineapple pieces this way.
- Take about ¼ of the pineapple pieces and toss in a processor or blender to puree. Put the remaining pineapple pieces into the pan with your cooking chicken.
- Mix all sauce ingredients in a bowl. Once your chicken is cooked through, add your sauce into your pan. Let the sauce simmer and boil for about 5 minutes. Turn heat onto low and let sit for about another 5 minutes until the sauce has thickened.
- Load up your pineapple boats with rice and your pineapple ginger chicken.
- Enjoy!
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