We wanted to recreate a version of sweet and hot Thai chicken despite the fact we didn’t have all the spices. We rolled up our sleeves and made something simply delicious.
Tender chicken alongside the salsa which was compact and full of flavor, all thanks to balance between sweetness of the pineapple and hot chillis.
Beautiful combination, make sure you try it!
Sweet and Hot Thai Chicken With Pineapple
- 10 oz fresh or canned pineapple diced
- 1.2 lb chicken breast skinless, boneless
- 2 green peppers diced
- 1 red pepper diced
- 1 chilli pepper diced
- 1 garlic clove chopped
- 1 tbsp soy sauce
- 2 tbsp corn flour
- 1 tsp fresh ginger grated
- 1/2 tsp balsamic vinegar
- 2 tsp salt
- 1 tsp chilli powder
- 1/2 tsp chilli flakes
- 2 tsp brown sugar
- 1 cup water
- 2 tbsp sesame or vegetable oil
- cooked rice for serving
- 1 scallion for serving
- Separate half of diced pineapple and put it into food processor. Add 1/4 chilli pepper, 1/2 tsp grated ginger, 1/2 tsp balsamic vinegar, 2 tsp salt, 1 tsp chilli powder, 1/2 tsp chilli flakes, 2 tsp brown sugar and 1 cup water.
- Mix all the ingredients in the salsa and set aside.
- Chop the chicken into bite-sized pieces and season with a 1 large tbsp of soy sauce, then add 2 tbsp of corn flour and mix well to cover each part of the chicken with flour. Set aside.
- Heat 1 tbsp of oil in a wok and add minced garlic and 1/2 tsp of grated ginger to it. Cook for about half a minute.
- Then add the peppers and chili pepper. Cook them for an extra couple of minutes until softened and then add the rest of pineapple.
- When the pineapple is lightly cooked, add the salsa you first prepared and let it boil. Set aside.
- On 1 tbsp of oil, fry the chicken in the wok until browned.
- Return all the vegetables with the sauce and cook for about 10 minutes, until the sauce thickens slightly.
- Season with spring onion and serve with cooked rice.