Thai Pineapple Chicken

Jhuls @ The Not So Creative Cook

10 years ago

First, I want to thank Selma, Sue and Angie for featuring my last FF’s Aunt Juju’s Chocoloate Syrup Brownies. And thanks for appreciating my letter to Angie. 😀 To my surprise, Angie also told me about co-hosting today with Aunt Juju. Wow!

So today, I am very much excited to be co-hosting FF #51 with Aunt Juju @ Cooking with Aunt Juju.

Have fun with us! Link up by clicking the image below. (Click here for the guidelines.)

I don’t think Aunt Juju (others call her Judi, but I love calling her Aunt Juju) needs an introduction, but here’s a quick one – she blogs so many amazing recipes and she’s always there to encourage you. If you don’t know Aunt Juju, then you are missing so much from blogging world; it’s not yet too late to hop on her blog. 😀

Maybe some of you expect me to bring sweets today, but sorry to burst your bubble – I am not. 😛 Instead, I am bringing a main dish – Thai Pineapple Chicken. Hmm, still sweet. Really can’t get enough of the something sweet, eh? 😀

I was craving for a chicken dish with pineapple. Years back, I had this recipe but I’ve lost it. I came to my BFF, Google, for help and it suggested so many amazing recipes. I didn’t know which one to follow.

Pineapple Chicken is one of the famous recipes in the Philippines, but I was surprised to find out that there’s a Thai version as well. If I am not mistaken Pineapple Chicken is cooked using coconut milk or evaporated milk or chicken stock as the base.

So, what to follow now? Being in the mood for adventure, I used the three – three bases for one dish. Sounds amazing!! And to be more fun, I added some Thai Roasted Chili Paste. 😀

THAI PINEAPPLE CHICKEN RECIPE

Difficulty: easy
Print page

Ingredients:

500 g chicken, cut into pieces
Pineapple juice, canned (enough for the marinade and save little for later)
1 tbsp garlic, minced
2 tbsp onion, sliced
1 tbsp roasted chili paste
½ cup evaporated milk
1 ½ cup coconut milk
½ cup chicken broth
½ cup red bell pepper, sliced
¾ cup pineapple tidbits
½ carrots, diced – or whatever slice you desire (optional)
Salt & pepper, to taste
Cooking oil

Instructions:

Cut the chicken into pieces and marinate with pineapple syrup (just enough to cover the chicken) – at least 1 hour to overnight
Heat oil in a cooking pot. Add garlic and onion. Cook until fragrant.
Add chicken pieces and cook until no longer pink.
Add chili paste and mix to coat with the chicken.
When the water from the chicken evaporates, add chicken broth and cook for about ten minutes.
(If using carrots, add them in this step.) Add bell pepper and pineapple tidbits.
Add evaporated milk and coconut milk. (You can add pineapple syrup little by little if you desire.) Wait to boil.
Add salt & pepper to taste.
Garnish with parsley, if desired.

Notes:

Optional, you can add pineapple syrup together with the evaporated milk and coconut milk. The measurement is up to you – it can go from 2 tbsp to how much you desire – it depends on how sweet you like the dish.
You can double or adjust. Your preference, really. This is just a guide. 🙂

The result using the three bases together – rich, creamy and super delicious Thai Pineapple Chicken. I’d never mind having this over and over again. 😀

I hope you all enjoy this dish and enjoy the party, people! Happy FF #51!

Next FF marks the Fiesta Friday First Anniversary and like you, I am way too excited. 😀 😀 😀

Again, thanks to Angie for another opportunity to co-host FF. <3