Peruvian Pineapple Chicken (Pollo a la Piña)
Description
Chicken medallions combine with bell peppers and green onions and a sweet pineapple sauce in this Peruvian pineapple chicken (pollo a la piña) recipe.
Ingredients
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1 1/2 tablespoons soy sauce
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1 teaspoon salt
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1/2 teaspoon ground black pepper
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1/2 teaspoon garlic powder
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1/2 teaspoon ground cumin
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3 boneless, skinless chicken breasts, sliced into bite-sized medallions
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1 (20 ounce) can pineapple chunks in syrup
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1 1/2 cups white sugar
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2 cups potato starch, or as needed
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1 tablespoon vegetable oil, or more as needed
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1 teaspoon vegetable oil
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2 tablespoons tomato paste
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1 red bell pepper, cored and sliced
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3 green onions, sliced
Directions
1
Whisk soy sauce, salt, black pepper, garlic powder, and cumin together in a large glass or ceramic bowl. Add chicken medallions; toss to evenly coat. Set aside to marinate.
2
Meanwhile, combine pineapple chunks, syrup, and sugar in a medium saucepan over medium-high heat; bring to a boil. Boil until sugar has dissolved, 2 to 3 minutes. Transfer pineapple chunks to a bowl; leave syrup in the pan off heat.
3
Place potato starch in a bowl. Remove chicken from marinade; shake off excess. Discard remaining marinade. Dredge chicken in potato starch; shake off excess.
4
Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add chicken, working in batches and adding more oil if necessary, and fry until golden brown and crunchy, about 3 minutes per side. Transfer to a paper-towel-lined plate.
5
Heat remaining 1 teaspoon vegetable oil in a wok. Add tomato paste; cook and stir until paste darkens, being careful it does not burn. Add bell pepper; cook until slightly softened but still crispy, 1 to 2 minutes. Add chicken and pineapple chunks; slowly pour in some syrup until mixture is lightly glazed; reserve remaining syrup for another use. Sprinkle with green onions.