These go very well with mildly sweetened ice tea on a hot summer day or just on the spur of the moment. With specks of kiwi and pineapple, they have a flavour of coconut and banana.
| Prep Time: | 25 mins |
| Cook Time: | 25 mins |
| Total Time: | 50 mins |
| Servings: | 4 |
| Yield: | 4 servings |
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
Instructions
- 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.
- Corn starch can be used in place of potato starch, if preferred.
- Nutrition data for this recipe includes the full amount of sauce and potato starch. The actual amount of sauce and potato starch consumed will vary.
Nutrition Facts
| Calories | 792 kcal |
| Carbohydrate | 165 g |
| Cholesterol | 50 mg |
| Dietary Fiber | 3 g |
| Protein | 21 g |
| Saturated Fat | 1 g |
| Sodium | 1038 mg |
| Sugars | 78 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
I made this with fresh peaches instead of pineapple at the suggestion of my Peruvian friend. I deep fried the chicken. I cut the sugar in half and added 1/2C water to make up for the pineapple syrup. My wife and kids loved it!
Tasted good right after making it but leftovers the next day were bad, chicken dried up due to soy sauce in marinade and rice was just a sugary blob. My problem with this recipe were the instructions. 1 Tbsp oil to fry up 3 chicken breasts dredged in corn starch? Not enough. 2 min here and 3 min there to cook things through fully? Not enough. Tomato paste and oil mixed together before adding peppers? I came up with paste spreading onto peppers, did I miss instructions for adding water to that wok (which I did)? Ingredients not enough to make complete marinade, just enough to cover half the chicken. This just took way too long to make. At least it tasted good while fresh.
Came out great. My husband, 3 yo and 15 mo all liked it- that’s saying a lot in my house! It’s a relatively simple recipe, just several small steps so it took a little longer but I imagine it would go faster next time. I used thigh meat because that’s what I had on hand and it came out very tender. I did cut the sugar per another reviewer but otherwise followed exactly.
I never knew pineapple and tomato past could work so well together. My whole family LOVED it!
Awesome recipe – my husband said it’s in his top 5. Only thing I did different was add some of the sugar sauce in when the red pepper and pineapple was sautéing as suggested by another user. Will definitely make again.
Easy to make and very good. I added a little bit of crushed red pepper. I didnt have green onions, so i used while onions and thinly sliced zuccini for color.
This was so tasty. I will make it again and highly recommended.
Only thing I might do the next time is mince a jalapeno into it. Our family always likes a little heat with the sweet. Otherwise everybody enjoyed it!
I didn’t use bell peppers as I didn’t have any. My husband liked it he wanted more (gravy) sauce.
Definitely reduce the sugar. I added some pineapple juice before adding the cooked chicken back to the pan. It was very good and my family says its a keeper.
We’ll most definitely be making it again! This is an awesome & easy to make dish.
I’m not a big fried food eater anymore- I still thought that this was a really great recipe with fresh ingredients and the pineapple glaze was a big win.
What makes this Peruvian?
Excellent meal! Funny how All Recipes knew I had to eat that chicken, pepper and pineapple in the fridge tonight. Thank you
Delicious! I do think the skillet needed a bit more oil before cooking the chicken, and I decided to mix in some of the syrup into the tomato paste and pepper mixture before adding the chicken and pineapple chunks. I think this helped blend the sauce before the big chunks were added.