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Chicken in Pineapple Sauce

April 02, 2018

Chicken in Pineapple Sauce

Chicken in Pineapple Sauce may sound like an Asian dish, and I am glad to say, it is not. The recipe does not contain any pineapple slices, chunks or jam. I only used fresh pineapple juice in the recipe.

 There are hundreds of chicken recipes with Pineapple. Whether the dish is prepared with pineapple juice, chunks or slices, each recipe is unique. Many of these recipes are also sweet which is not a personal preference.

I remember browsing the web one day for steak recipes. A food blogger categorized her recipe as a Caribbean dish. W....... !!!! You can figure out the rest.

This type of ignorance got me so heated that I had to make sure that you, my followers, knew that just because pineapple is added to a recipe, it should not be categorized as a Caribbean dish. Who does that!!!

Let's move on!

Many of the recipes on the internet only instruct the readers to season the chicken with salt and pepper. My recipe is the contrary. You do need to season your chicken correctly for real flavor. Salt and pepper are not the only seasonings for chicken. 

Whoever says to season your meat with only salt and pepper, please don't listen to him or her. Marinating your chicken with real spices, or with fresh herbs and spices is always a good idea. You will have a delicious and enjoyable meal at dinner time.

How about we have we have one of my favorite chicken recipe, Chicken in Pineapple Sauce? I say, oh yes!!! First, the chicken pieces are cleaned with lemon.  The pieces are then, seasoned with a mixture of herbs and spices and my Pineapple Gourmet Hot Sauce; marinated overnight in the refrigerator. The next step is to dredge the chicken in flour and fried them

The final step is to cook the chicken pieces in onion, peppers, pineapple juice, chicken stock wine and Hot and Spicy Pineapple with Herbs Blend.

Dinner is ready! Are you starving yet? I usually serve my Chicken in Pineapple Sauce with white rice and a side of salad or leafy or green vegetables.

Cook healthy and stay healthy.


 Servings: 4 - 6; Prep Time: 24 hr; Cooking Time: 35; Total Time: 24hr, 35 min


4 chicken legs and 4 thighs
¼ teaspoon Hot and Spicy Pineapple with Herbs Blend
1 ½ Poultry Seasoning
1/4 cup fresh lime juice
3 tablespoons olive oil
1/2 cup all-purpose flour
Salt to taste, optional
Freshly ground black pepper
1/4 cup extra-virgin olive oil
1 medium white onion, finely chopped
1 green or multi-colored bell pepper, finely chopped
4 garlic cloves, minced
¼ teaspoon Hot and Spicy Pineapple with Herbs Blend, additional and optional 

1 cup dry white wine
1 cup chicken stock
1/2 cup pineapple juice
1 bay leaf


Clean the chicken pieces with the lemon as you would normally do. Rinse and pat dry. Place chicken pieces in a bowl and add Hot and Spicy Pineapple with Herbs Blend, Poultry Seasoning, salt, lime juice and olive oil. Mix all ingredients together. Cover bowl with plastic wrap and refrigerate overnight. 

Next day, remove marinated chicken pieces from the refrigerator and bring to room temperature. In a shallow pan, add flour, salt, and black pepper and mix well. Dredge the chicken in the flour, tapping off the excess.
In a large, deep skillet, heat the olive oil until shimmering. Add the chicken and cook over moderately high heat, turning once or twice, until golden brown, about 6 minutes. Transfer the chicken to a plate.
In the same pan, add the onion, green pepper, garlic, Hot and Spicy Pineapple with Herbs Blend, to the skillet and cook over moderate heat, stirring, until softened, 5 minutes. Add the wine and boil until reduced by half, scraping up any browned bits from the bottom of the skillet, 5 minutes. Add the stock, pineapple juice, lime juice and bay leaf and bring to a boil.

Nestle the chicken in the skillet and add any accumulated juices. Cover and cook over very low heat, turning the chicken once until cooked through, about 25 minutes. Uncover and cook over high heat until the sauce is thickened and glossy, about 5 minutes. Discard the bay leaf and serve the chicken with rice, and a side of vegetables or salad.

Notes: Recipe updated and revised from Food & Wine. 

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