Authentic Peruvian Pineapple Chicken Recipe (Pollo a la Piña)

Name: Authentic Peruvian Pineapple Chicken Recipe (Pollo a la Piña)
Total time: 50 mins
Ingredients: 1.5 tablespoons soy sauce; 1 teaspoon salt; 0.5 teaspoon ground black pepper; 0.5 teaspoon garlic powder; 0.5 teaspoon ground cumin; 3 boneless, skinless chicken breasts, sliced into bite-sized medallions; 1 (20 ounce) can pineapple chunks in syrup; 1.5 cups white sugar; 2 cups potato starch, or as needed; 1 tablespoon vegetable oil, or more as needed; 1 teaspoon vegetable oil; 2 tablespoons tomato paste; 1 red bell pepper, cored and sliced; 3 green onions, sliced

This authentic Peruvian pineapple chicken (pollo a la piña) features crispy, golden-brown chicken glazed in a vibrant pineapple sauce, studded with juicy pineapple chunks, colorful bell peppers, and fresh green onions. Infused with warm Latino spices, it's best served with fluffy white rice for a complete and satisfying meal.

Total time50 mins
Prep time25 mins
Cook time25 mins
Yield4

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Instructions

In a large bowl, whisk together soy sauce, salt, black pepper, garlic powder, and cumin. Add the chicken medallions and toss to ensure they are evenly coated. Let marinate for optimal flavor.
In a saucepan over medium-high heat, combine pineapple chunks, syrup, and sugar. Bring to a boil, stirring until the sugar dissolves completely, about 2-3 minutes. Remove the pineapple chunks and set aside, leaving the syrup in the pan off the heat.
Place potato starch in a separate bowl. Remove the chicken from the marinade, shaking off any excess liquid. Discard the remaining marinade. Dredge each chicken medallion in the potato starch, shaking off the excess to ensure a light coating.
Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the chicken in batches, adding more oil as needed, and fry until golden brown and crispy on all sides, approximately 3 minutes per side. Transfer the fried chicken to a plate lined with paper towels to drain excess oil.
Heat the remaining 1 teaspoon of vegetable oil in a wok. Add the tomato paste and cook, stirring constantly, until it darkens in color, being careful not to burn it. Add the bell pepper and cook until slightly softened but still crisp, about 1-2 minutes. Return the chicken and pineapple chunks to the wok. Slowly pour in just enough syrup to lightly glaze the mixture, reserving the remaining syrup for another use. Garnish with fresh green onions and serve immediately.

Nutrition

Calories: 792 kcal
Fat Content: 7 g
Fiber Content: 3 g
Sugar Content: 78 g
Sodium Content: 1038 mg
Protein Content: 21 g
Cholesterol Content: 50 mg
Carbohydrate Content: 165 g
Saturated Fat Content: 1 g
Unsaturated Fat Content: 0 g