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Fast & Easy
This is one of our absolute favorite recipes we've ever made; in fact, this is the second time we've made it. Upon reviewing some of our older recipes and recipe videos, we realized some of them needed an update. This Hawaiian-inspired recipe seemed like the perfect place to start because it's got everything: sweet pineapple and brown sugar, savory garlic, salty soy sauce, spicy fresh jalapeños, and Bravado Spice Pineapple & Habanero Hot Sauce. The beautiful presentation over rice served in the pineapple halves is also sure to impress.
Before starting anything else, start by cutting a pineapple in half lengthwise. Then cross-cut the halves, taking care not to cut through the pineapple rind, and scoop roughly 3/4 inch pieces. At this size, they will caramelize relatively quick, but still retain some firmness and texture. Set them in a bowl and set them aside. You will not need the juice so you can pour it into a glass and drink it if you like. Then heat some oil in a pan, wok, or cast-iron skillet over medium heat.
You want to get just a bit of color on the chicken, but you don't want to cook it all the way through otherwise it will get too tough by the time you finish cooking the dish. Also, you may notice that we're using a wok. Woks are great, but there's no reason to run out and buy one if you don't already have one. A cast-iron skillet or even a good non-stick skillet will do just fine. Once the chicken begins to brown on one or two sides, you can add the (drained) pineapple chunks, garlic, and diced jalapeño. Cook these until they have softened a bit.
The diced jalapeño will add a bit of heat, but the Bravado Spice Pineapple & Habanero Hot Sauce will do a lot of the heavy lifting in that regard while adding even more garlicky flavor and sweetness. Though the pineapple chunks provide some sweetness, it's not very sufficient for getting that desired caramel brown color we want. For that, we need some sugar and soy sauce. You can use regular white sugar if that's all you have, but the flavor won't be as complex, and you might want to use about 25% less of it. Tamari will also work just fine if you don't have soy sauce.
Between the water that some grocery store chicken gets injected with, the juice from the pineapple, the miring, Bravado Spice Pineapple & Habanero Hot Sauce, and the soy sauce, you may have a fairly wet sauce that develops. Lower the heat a little and just let it reduce. Once it has, raise the temperature such that the thickened sauce starts to bubble. Test one of the chicken pieces to make sure it's sufficiently cooked and coated in sauce, and then remove from heat and serve over rice in the hollowed-out pineapple halves. This recipe is sure to be an instant favorite at home. Enjoy!
1 - Pineapple, whole
1 1/2 lb - Boneless chicken, cubed
1 1/2 tsp - Sesame oil
3 Tbsp - Soy sauce
1 Tbsp - Minced garlic
1 Tbsp - White sesame seeds
3 Tbsp - Brown sugar
1 Tbsp - Diced jalapeño
1 Tbsp - Mirin (or sweetened rice vinegar)
1 tsp - Oyster sauce
1 1/2 c - Cooked white rice
2 tsp - Black pepper (opt)
1/4 c - Chopped green onion (garnish
Cut the pineapple in half and hollow out each half with a spoon. Discard the core, and cube the rest into 3/4 in. cubes. Set the hollowed out pineapple halve aside.
Cube the chicken into 1 in. cubes and lightly brown in a well oiled wok or skillet on medium-high heat.
Add the pineapple chunks, diced jalapeño, and minced garlic.
Stirring often, continue cooking until the chicken is cooked through and starts browning.
Add the brown sugar, soy sauce, mirin, Bravado Spice Pineapple & Habanero Hot Sauce, and oyster sauce.
Stirring regularly, cook until the sauce has begun to thicken. Make sure the chicken pieces are well coated in the sauce that forms.
While the mixture cools slightly, spoon half of the cooked rice into each half of the pineapple, then top with the sticky pineapple chicken. Enjoy!
Sesame seeds & chopped chives make a great garnish for this dish.