Pineapple Chicken is Full of Flavors
Sweet, tangy and full of flavor that’s what Pineapple Chicken is all about! This dish is the perfect mix of juicy chicken and sweet pineapple cooked together in a delicious sauce that’s both savory and slightly fruity. It’s one of those meals that feels fancy but is actually super easy to make at home. Whether you’re craving something tropical or just want a fun twist on regular chicken this recipe will not disappoint!
Sweet Pineapple Memory of My Childhood
This pineapple chicken is more than just a recipe for me, it brings back a lot of childhood memories. I grew up in a small place where pineapple was a summer treat. We didn’t get it all year round like now. I still remember how a fruit seller used to come with a cart and ringing his horn. You could hear it from far away and all the kids would get excited, waiting to eat that sweet, juicy fruit called pineapple.
My birthday is in July right at the end of summer and the beginning of the rainy season. And every year no matter what my father never forgot to bring pineapple for my birthday party. It was the one fruit he always made sure was there. Back then life was simple—some things were only available in winter, some only in summer. There was a rhythm to the seasons and we looked forward to it all.
I love This Recipe
Those memories are still fresh in my heart. That’s why pineapple holds a special place in my kitchen. Whenever I get a chance to cook with it, I do! So I thought why not make pineapple chicken? I hope this dish carries a bit of my childhood joy and adds a little extra flavour to your plate too.
Recipe
Sweet, Tangy & Juicy – Pineapple Chicken Recipe (Video)
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Ingredients
- 700 gm chicken thigh
- 1 1/2 cup pineapple puree
- 1 onion
- 4 green onion
- 2 tbsn ginger garlic paste
- 2 chopped dry red chilli
- salt and pepper
- oil
- cinnamon stick
- chopped coriander leaves
- 1 inch julienne ginger
Dry Spices
- 1 tspn curry powder
- 1/4 tspn turmeric powder
- 1 tspn cumin powder
- 1 tspn coriander powder
Instructions
- Start by slicing the onion and green onion.
- In a bowl marinate the chicken with ginger-garlic paste, pineapple purée, chopped dried chilies, salt, and pepper. Let it sit for 30 minutes.
- But if you want a deeper pineapple flavour marinate it for at least 5–7 hours or overnight.
- In a pot heat some oil once it’s hot add a cinnamon stick and the sliced onions, let them cook until the onions turn soft and golden.
- Now add the marinated chicken to the pot, cook it for 7–8 minutes stirring occasionally until it starts releasing oil.
- Now add all the dry spices along with salt, cook for 1–2 minutes to toast the spices and bring out their aroma. Then add the sliced green onion and mix well.
- Cover the pot and let it cook until the oil separates then add chopped coriander and give it a good mix.
- Turn off the heat and keep the pot covered for 5 minutes. This helps the flavours settle in beautifully before serving.
- Enjoy it hot with any type of bread, roti, or paratha—it pairs perfectly with all!
- For a visual reference you can watch our video linked above.
- Enjoy😋
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