RCI-MT.004.0220.001
Chicken Pineapple Piquant
Makes 6 servings
Prep25 min
Cook45 min
Total70 min
Servings4
Difficultyintermediate
Ingredients
- onion1 largesliced and separated into rings
- 1 tablespoon
- 2 to 2½ cups
- ¼ teaspoon
- ¼ teaspoon
- 1 cup
- x 20-ounce can pineapple chunks in juice (drain; reserve juice)1 unit
- 2 tablespoons
- 2 tablespoons
- green bell pepper1 largecut into ¾-inch squares
- 3 to 4 cups
Method
1
Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add the sliced onion rings and stir-fry for 2-3 minutes until softened and fragrant.
2
Add the cooked chicken cubes to the skillet and sprinkle with seasoned salt and ground black pepper. Toss to coat evenly and heat through, stirring occasionally for 2-3 minutes.
3
Combine catsup, reserved pineapple juice, cornstarch, and soy sauce in a small bowl, stirring until the cornstarch is completely dissolved and no lumps remain.
4
Pour the sauce mixture into the skillet with the chicken and stir well to combine. Bring to a gentle simmer over medium heat, stirring occasionally.
5
Cook for 3-4 minutes, stirring frequently, until the sauce thickens and coats the back of a spoon.
4 minutes
6
Stir in the drained pineapple chunks and the green bell pepper squares. Mix gently to distribute the ingredients evenly throughout the sauce.
7
Simmer for 2-3 minutes until the green pepper is just tender-crisp and the pineapple is heated through, stirring gently.
3 minutes
8
Taste and adjust seasoning with additional salt, pepper, or soy sauce as desired. Divide the hot cooked rice among four serving bowls or plates and top each with the chicken pineapple mixture.