Monday, October 21, 2013

Pineapple Chicken

I wanted to make a yummy pineapple chicken skillet dinner without using sugar, soy sauce, tomato or peppers and this is what I came up with! Many people use coconut aminos in place of soy sauce, but I didn't have any and I had tamarind paste (bought on Amazon) so that's what I used. It turned out sticky, savory and yummy!

Sticky Pineapple Chicken

(Start by having your chicken pieces out of the package and set aside on a dish so you can add them quickly to your skillet when the seasonings are about to brown.)

In large skillet or other wide pan with a lid, melt together over medium heat:
1 T butter
1-2 T olive, coconut, or sesame oil

2 T sesame seeds
1-2 cloves minced garlic
2 tsp. minced dried onion or 1/2 small fresh onion minced
Stir over medium heat till beginning to sizzle and brown very slightly.

5-6 chicken drumsticks or thighs - about 1 'regular' package
Continue stirring - meat pieces should stay on one side long enough to brown, but don't let the seasonings burn. Flip chicken pieces after a few minutes and lower heat.

Add and stir:
1 - 1 1/2 cups pineapple chunks (fresh or canned and drained)

Combine in small bowl and pour over meat and pineapple in skillet:
1 T tamarind paste 
2 t salt
3/4 c water, pineapple juice or chicken broth 

Cover skillet and cook on low heat for 45-60 minutes, checking every 10-15 minutes to loosen sticking portions and add a little more liquid to prevent scorching if needed. Done when chicken is coming away from the bones and pineapple sauce is sticky. Serve over rice (or peas if you can't eat rice).

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