Stir-Fried Chicken and Pineapple is another easy to throw together dish with complex flavor. To add some color, carrots and bell peppers can also be added to the stir-fry. If you can’t find fresh pineapple, 15 ounces canned pineapple with the juice may be substituted. Dark soy sauce is thicker than regular soy sauce. I have not been able to find dark soy sauce at the grocery store, but I have seen it in local Asian food markets. It is also available on Amazon: Pearl River Bridge Superior Dark Soy Sauce
The pineapple originated in South America (Southern Brazil, Paraguay). It was brought to Europe by Columbus when he discovered in the Caribbean in 1493. Southeast Asia is now the top producer of the pineapple: Thailand, followed by the Philippines. Hawaii was a major producer, until Del Monte stopped production in 2008. Pineapples are available year-round, with a peak season from March to June. They are a good source of vitamin C, manganese, fiber, vitamin B6, copper, vitamin B1, and folate. They are also highly perishable, lasting only about 2 days at room temperature and 3-5 days in the refrigerator. I like to cut up any extra pineapple and freeze for future smoothies.
More information on pineapples.
Ingredients
1 1/4 pounds boneless, skinless chicken breasts
2 tablespoons cornstarch
4 tablespoons oil
1 garlic clove, crushed
2 inch piece ginger, cut into matchsticks
1 small onion, thinly sliced
1 pineapple, peeled, cored, and cut into 1 inch chunks
2 tablespoons dark soy sauce (1 tablespoon kecap manis)
1 bunch spring onions, white parts whole, green parts thinly sliced
salt and pepper to taste
Thinly slice the chicken breasts at a slight angle. Toss in a medium bowl with the cornstarch, salt, and pepper to taste.
In a large wok or pan, drizzle oil and heat over medium high heat. Once thoroughly heated, fry the chicken until cooked through, stirring occasionally. Use a slotted spoon to remove the chicken to a towel lined plate.
Add the garlic, ginger, and onion to the wok. Cook, stirring occasionally, until softened, but not brown. Stir in the pineapple pieces, soy sauce, and chicken. Cook until everything is heated through. Add the white parts of the spring onions and half of the sliced green parts.
Serve hot with rice and remaining sliced green onions as garnish.
Adapted from The Asian Cook
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