Chicken and pineapple poached in soy sauce, ginger, garlic, and cooking wine for a savory Asian inspired dish. A quick and delicious weeknight dinner! #chicken #pineapple #easymeals #midweekmeals #familydinners
- 1 cup chopped fresh pineapple
- 1/3 cup (80 ml) soy sauce
- 3–4 cloves of garlic (crushed)
- 1 tbsp ginger (minced)
- 1/3 cup (80 ml) Chinese cooking wine
- 1 cup (240 ml) water
- 2 tbsp sesame oil
- 3–4 chicken breasts
- 2 tsp of cornstarch mixed with an ounce (30 ml) or so of water.
- Combine soy sauce, cooking wine, garlic, ginger and water.
- Add to a large lidded skillet or pan and bring to boil.
- Once at a boil, add chicken breasts and pineapple to bubbling sauce and submerge as best as you can. If that is not possible, simply flip them on the other side halfway through the cooking (about 10-15 minutes).
- Add 2 tbsp of sesame oil to the chicken and sauce.
- Reduce heat to low or medium-low (whichever keeps a consistent simmer going), cover and cook until chicken has cooked through. It should be about 20-30 minutes.
- When chicken is done, add the cornstarch mixed with water and stir into sauce. Let bubble for a minute or two until the sauce has thickened.
- When the sauce is thick, turn off the heat and serve.
- Garnish with sesame seeds or chopped scallions and serve with steamed rice and sesame green beans.
For juicy and tender chicken breasts, try to brine your chicken overnight to prevent them from drying out in the cooking process. I use 1 tbsp of sugar and 1 tbsp of sea salt with 2-3 cups of water (mixture should taste like a salty soup), mix it all together and let the breasts soak overnight in the solution. If you choose not to brine, that is fine. You just need to be vigilant in the cooking process so that your breasts are not overcooked making them dry and chewy. To help prevent this, use a meat thermometer. Chicken is safe at 165F/75C.
- Prep Time: 10 min
- Cook Time: 50 min
- Category: Chicken, Main
- Method: simmering
- Cuisine: Asian
Keywords: Chicken, Asian, Pineapple, soy sauce