Thursday, April 7, 2016

Pineapple Chicken

This is proof that you can make something special with almost no effort.  I chose to use a fresh pineapple because they were cheaper than canned, and got lucky with a very ripe, sweet, juicy one.  Since chicken takes at least 45 minutes to cook, you'll get about the same consistency whether you use fresh or canned pineapple.  This takes less than 5 minutes to prep if you use a can, maybe 10 if you're cutting up a fresh piece of fruit.  It produces a juice-braised chicken with just a few interesting spices.

1 whole cut-up chicken, or 8 assorted pieces
1 medium pineapple or 2 large cans pineapple chunks
*2 stalks green onion, chopped
1 tsp red pepper flakes or sriracha if you want some kick
1 Tb cornstarch

1.  Start preheating oven to 350º.  Arrange chicken in a 9x13 (or larger, if necessary) baking dish.

2.  Peel and cut pineapple into chewable chunks, discarding woody core, or open cans.  Place in a bowl, including the juice.  Toss with onion, cornstarch, and any hot spices you choose.  Pour the juicy mess over the chicken.

3.  Bake 45 minutes to 1 hour, until juices run clear and a thermometer in the thickest piece registers 160º to 165º.  Let rest until the juices stop boiling and serve pieces topped with the pineapples and syrup.

Serves 4 to 6

Difficulty rating  π

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