A couple of things:
I used Olive Oil for this, technically a high heat oil would probably be best. I like to use Spectrum

By all means if you have access to fresh pineapple for this recipe use it. I was being lazy and I already had a can of the pineapple rings in the house. I think they worked exceptionally well for this though because they are sliced so thin. We love pineapple in our food so I used about 3/4 of a can. I cut the rings into eighths and they were just the right size to create the light sweetness I was looking for to balance out the heavy flavor of the chili powder.
Ingredients:
1 lb. Boneless Skinless Chicken Breast
5 Cloves Garlic
Fresh Ginger, 1" piece peeled and grated
1/4 Medium Red Onion
1/2 Bunch of Cilantro
5-6 Tbsp. Olive Oil (or other light oil)
3 Tbsp. Chili Powder
1 Tsp. Kosher Salt
3 Tbsp. Tomato Paste
1/2 to 3/4 can Pineapple, Chunks or Rings, Drained
Process:
Prep first, this goes together quick:
Rinse the chicken and cut into bite sized pieces.
Press the garlic into a small bowl.
Grate or mince the ginger, add to the garlic.
Slice the onion and cut into reasonable size pieces.

Coat the bottom of large heavy pan with 5-6 Tbsp. of olive oil over medium to medium-high heat. When the oil starts to get hot add the chili powder, stirring it in for about a minute while it infuses into the oil. Now add the garlic, ginger and onion, stir to coat, cook until the onions soften up a bit, probably about 4 minutes. Add the tomato paste, mix well. Add the chicken, mix well. Cover and reduce heat to medium-low. Cook, stirring occasionally, until the chicken is done.
While the chicken is cooking:

Slice the pineapple, or don't. You can have it your way.
When chicken is fully cooked add the pineapple, mix well, top with fresh cilantro. Enjoy!
I want this right now. *drool*
ReplyDeleteI second Nessa's comment. I must go to the store right now and get the stuff to make it.
ReplyDelete