For me as a kid, nothing was as big of a bummer as being served Hawaiian pizza.  This was a time in my life when I keep the sweet and savory completely separate.  To quote my father, “Leave the fruit in the bowl”.  So I did just that and painstakingly removed all pineapple from each pizza slice before sinking my teeth into what was remaining-a cheese and Canadian bacon slice besieged by pineapple craters.

As an adult, I still don’t care much for Hawaiian pizza but I have a better understanding of the concept.  After all, pairing a little sweetness with something salty like bacon or ham can produce delicious results.  But instead of overloading on the pineapple, I prefer to use only a little, judiciously added at just the right time, to add that hint of sweetness to something tart.  The end result: the pineapple is salty-sweet from the soy sauce, cooking wine, garlic, ginger and a touch of sesame oil and combined with juicy chicken breasts, it is pure heaven. To add to my joy, it is also easy to prepare.  Make a sauce, get the sauce bubbling, add chicken and pineapple then reduce heat to low for 20-30 min.  Bam!  Serve with steamed rice and you’ve got yourself a deliciously easy dinner!

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Pineapple Soy Chicken

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• Author: Spicepaw
• Prep Time: 10 min
• Cook Time: 50 min
• Total Time: 1 hour
• Yield: Serves 3-4 1x

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Description

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

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Scale 1x2x3x

Ingredients

• 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.

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Instructions

1. Combine soy sauce, cooking wine, garlic, ginger and water.
2. Add to a large lidded skillet or pan and bring to boil.
3. 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).
4. Add 2 tbsp of sesame oil to the chicken and sauce.
5. 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.
6. 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.
7. When the sauce is thick, turn off the heat and serve.
8. Garnish with sesame seeds or chopped scallions and serve with steamed rice and sesame green beans.

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Notes

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.

• Category: Chicken, Main
• Method: simmering
• Cuisine: Asian

Keywords: Chicken, Asian, Pineapple, soy sauce

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