dinner · dairy-free
Filipino pineapple chicken
Tender chicken thighs and bell pepper simmered in a coconut milk and pineapple sauce seasoned with fish sauce. Sweet, savory and good over rice.
- Time
- 35min
- Steps
- 5
Ingredients
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Allergens
Contains fish.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Cut the chicken into bite-size pieces. Dice the onion and bell pepper, mince the garlic, and drain the pineapple, keeping 60 ml of the juice.
-
2
Heat the oil in a wide skillet and brown the chicken on two sides. Add the onion for 3 minutes, then the garlic for 30 seconds.
-
3
Pour in the coconut milk, the saved pineapple juice and the fish sauce, and simmer gently for 8 minutes.
-
4
Add the bell pepper and pineapple. Keep simmering until the largest piece of chicken reaches 74°C (165°F) and the pepper is tender but still crisp.
-
5
Ladle the chicken, vegetables and sauce into bowls.
