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How to Make Peruvian Pineapple Chicken (Pollo a la Pina) - A Step-by-Step Guide

If you're looking for a new and exciting chicken recipe to add to your culinary repertoire, look no further than Peruvian Pineapple Chicken, also known as Pollo a la Pina. This dish is bursting with vibrant flavors and is sure to be a hit with family and friends. The combination of juicy pineapple, tender chicken, and a blend of herbs and spices creates a tantalizing dish that is perfect for any occasion.

The beauty of Peruvian Pineapple Chicken is its versatility - it can be served a...

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Ingredients

  • 1 ½ tablespoons soy sauce
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon ground cumin
  • 3 boneless, skinless chicken breasts, sliced into bite-sized medallions
  • 1 (20 ounce) can pineapple chunks in syrup
  • 1 ½ 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

Information

  • Prep Time: 25 mins
  • Cook Time: 25 mins
  • Total Time: 50 mins
  • Servings: 4
  • Yield: 4 servings

  • Whisk soy sauce, salt, pepper, garlic powder, and cumin together in a large glass or ceramic bowl. Add chicken medallions and toss to evenly coat. Set aside to marinate.
  • Combine pineapple chunks, syrup, and sugar in a medium pot over medium-high heat; bring to a boil. Boil until sugar has dissolved, 2 to 3 minutes. Remove from the stove, transfer pineapple chunks to a bowl, and leave syrup in the pot.
  • Place potato starch in a bowl. Dredge marinated chicken medallions in potato starch; shake off excess.
  • 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.
  • 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 and cook until slightly softened but still crispy, 1 to 2 minutes. Mix in chicken medallions and pineapple chunks. Slowly mix in some of the syrup until mixture is lightly glazed; reserve remaining syrup for another use. Sprinkle with green onions.

    • Nutrition

    792 cal.

    • Total Fat: 7g
    • Saturated Fat: 1g
    • Cholesterol: 50mg
    • Sodium: 1038mg
    • Total Carbohydrate: 165g
    • Dietary Fiber: 3g
    • Total Sugars: 78g
    • Protein: 21g
    • Vitamin C: 53mg
    • Calcium: 72mg
    • Iron: 3mg
    • Potassium: 512mg

    Categories

    Main recipes
    Chicken recipes
    Peruvian recipes
    Tropical recipes
    Fruit recipes