Peruvian Pineapple Chicken (Pollo a la Piña)

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Whisk soy sauce, salt, black pepper, garlic powder, and cumin together in a large glass or ceramic bowl. Add chicken medallions; toss to evenly coat. Set aside to marinate.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Meanwhile, combine pineapple chunks, syrup, and sugar in a medium saucepan over medium-high heat; bring to a boil. Boil until sugar has dissolved, 2 to 3 minutes. Transfer pineapple chunks to a bowl; leave syrup in the pan off heat.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Place potato starch in a bowl. Remove chicken from marinade; shake off excess. Discard remaining marinade. Dredge chicken in potato starch; shake off excess.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': '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.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': '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; cook until slightly softened but still crispy, 1 to 2 minutes. Add chicken and pineapple chunks; slowly pour in some syrup until mixture is lightly glazed; reserve remaining syrup for another use. Sprinkle with green onions.'}

📊 Nutrition Facts

Per serving (4 servings total)