Sometimes, coming up with ideas for a quick weeknight meal work out better than expected.
Earlier in the week, I had purchased a peeled and cored pineapple that was so delicious so I wanted to use it in the meal. I remembered a “Hawaiian Chicken” that my husband had requested years ago – and I just remembered the pineapple and red pepper. I had both…so I just started experimenting.
As I have mentioned before and in this post No recipes, once you learn technique – you really have most of the battle won! Equally important is understanding what balances flavor. In this recipe, the sweet pineapple is caramelized to bring depth of flavor and the combination of apple cider vinegar with brown sugar gives a nice sweet and sour balance which is anchored by the background kick of the ginger.
It is truly a delicious variation and I hope you make it and share the pictures with me through social media!
- 1 pound boneless, skinless chicken breasts
- Approx ½ teaspoon kosher salt, onion powder, garlic powder
- ¼ teaspoon turmeric powder
- olive oil, for sauteeing
- 1 tablespoon ginger, minced (fresh or from a jar is fine!)
- 2 teaspoons garlic, minced
- 1 medium onion, medium diced
- 1 red pepper, medium diced
- 1 to 1½ cups fresh pineapple, medium diced (can or jar could work, but blot them dry to allow caramelization)
- 1, 14.5 oz can of vegetable (chicken broth would be fine too) broth
- 1 cup apple cider vinegar
- ½ cup brown sugar
- ¼ cup cilantro, chopped for garnish
- Season both sides of chicken evenly with the spices. Set aside. Sauté minced ginger and garlic in oil and allow to brown.
- Add medium diced onion and red pepper and allow to soften. Add fresh pineapple chunks and allow to caramelize. (Don't move the pan too much) remove from pan and set aside.
- Add chicken breasts to the pan and allow to brown on both sides. Add onion/pineapple mix back to the pan over the chicken.
- Whisk together broth (any would work but I used vegetable) and apple cider vinegar along with brown sugar and pour over chicken and simmer for about 10-12 minutes. Garnish with cilantro.