Pineapple Chicken

Hi there! After a busy weekend of cleaning up, cooking and attending to households, it is time to start blogging again. How was your weekend? Today I would like to share with you this simple dish which I wanted to cook for sometime. I have a big can of pineapple laying in my fridge for sometime. Thus, I thought it would be great to make use of it to cook up this dish. Pineapple is my family all time favourite, we can eat it raw, add into the dessert, cook with curries and also jelly. What a versatile fruit, do you agree with me?

There are so many recipes that you can find in the net and I was amazed that pineapple chicken can be cooked in so many ways, despite Asian or Western style. Some recipes adding coconut milk, evaporated milk or fresh milk to this dish and some do without it. Plenty of the recipes adding extra vegetables such as capsicum, carrot, tomato and onion to enhance the taste. Since, I want to cook something which is suitable for the whole family, especially for kid. I have picked up some of the recipes, studied and modified it to come out with this final result.


I found this dish gravy is rather sweet than sour. Hence, I have added extra salt to enhance the taste according to my preference. Nevertheless, some people prefer this dish to be sweet. Since, this dish is so versatile, you can modify and improve at your end to suits your family taste!

Since Mother's Day is coming very soon, I take this opportunity to wish all the Mommies around the world, A Happy Mother's Day! You deserve the "BEST" of this special day! Stay back and relax! *just for this day!* LOL....

Ingredients: 500g Chicken, cut into chunks (thigh or drumsticks are preferred) 1 cup Canned Pineapple Cubes - drained 1 medium-sized tomato, quartered 1/2 Green Capsicum, chop into chunks 1/2 medium-sized Carrot, chop into chunks 1/2 medium-sized Yellow Onion, sliced 2 cloves Garlic, minced Sunflower oil 200ml Pineapple Concentrated Juice from the can 2 tbsp Fish Sauce (according to your taste) Salt to taste (according to your taste) 1/2 Red Chilli, slice thinly Thickener (mix well): 2 tbsps Corn Flour 3 - 4 tbsps Water Method: 1. Marinate chicken with sufficient salt/light soy sauce and pepper in the fridge for 2 hours. 2. Open canned pineapple in cubes, drain the juice and retain. 3. Remove chicken from the fridge and add the concentrated pineapple juice from the can. 4. Marinate for another 30 minutes. 5. Meanwhile, prepare all the vegetables and set aside. 6. Heat up sunflower oil in a cooking pot, saute garlic and onion until fragrant. 7. Add in tomato and stir fry for another minute. 8. Drain chicken from the marinade. Add in chicken pieces and cook until the outer part turns light brown. 9. Add the pineapple concentrated marinade and bring to boil. 10. Cover with lid and simmer for 20 - 30 mins until half of the liquid evaporates. 11. Add in carrots and simmer for 5 minutes. Add in green capsicum. Mix well. 12. Add in fish sauce and thickener, stir well and simmer for 3 minutes. 13. You may add in extra salt according to your taste. 14. Remove from the cooking pot and serve hot. Garnish with sliced red chilli. Note: • Make sure you cook the chicken until the outer part turns light brown before adding the juice. • Simmer chicken until the meat is soft and tender. Use chicken thighs or drumsticks are the best. • If you think gravy is not up to your taste, add in extra fish sauce or salt. • You need to purchase a big can of pineapple cubes to get sufficient juice (about 500g). • You may use the balance pineapple cubes for other recipes such as dessert or jelly.