For a spicier kick, add a pinch of cayenne pepper to the marinade or a dash of hot sauce to the glaze. The reserved pineapple syrup can be used in cocktails, smoothies, or as a glaze for other dishes. Serve with steamed white rice or quinoa for a complete and satisfying meal.
Peruvian Pineapple Chicken (Pollo a la Piña)
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PREP TIME25 mins
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COOK TIME25 mins
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TOTAL TIME50 mins
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SERVING4 People
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VIEWS57
Experience the vibrant flavors of Peru with this delightful pineapple chicken! Crispy, golden-brown chicken medallions are enveloped in a luscious, sweet and tangy pineapple glaze, studded with juicy pineapple chunks and crisp bell peppers. A truly unforgettable culinary adventure.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate165 g
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Cholesterol50 mg
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Fiber3 g
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Protein21 g
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Saturated Fat1 g
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Sodium1038 mg
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Sugar78 g
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Fat7 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
In a large bowl, whisk together the soy sauce, salt, black pepper, garlic powder, and cumin. Add the chicken medallions and toss to coat evenly. Marinate for at least 15 minutes. (Prep time: 5 minutes)
02
Step
3 mins
In a medium saucepan over medium-high heat, combine the pineapple chunks, syrup, and sugar. Bring to a boil, stirring until the sugar has dissolved (2-3 minutes). Remove the pineapple chunks from the syrup with a slotted spoon and set aside. Keep the syrup in the pan off the heat.
03
Step
2 mins
Place the potato starch in a shallow dish. Remove the chicken from the marinade, shaking off any excess. Dredge each medallion in the potato starch, ensuring it's fully coated. Shake off any excess starch.
04
Step
6 mins
Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Working in batches, fry the chicken until golden brown and crunchy on all sides (approximately 3 minutes per side). Add more oil as needed. Transfer the fried chicken to a plate lined with paper towels to drain.
05
Step
4 mins
Heat the remaining 1 teaspoon of vegetable oil in a wok or large pan. Add the tomato paste and cook, stirring constantly, until it darkens slightly (1-2 minutes). Be careful not to burn it. Add the sliced bell pepper and cook until it softens slightly, remaining crisp (1-2 minutes).
06
Step
2 mins
Add the fried chicken and pineapple chunks to the wok. Slowly pour in some of the reserved pineapple syrup, just enough to lightly glaze the chicken and vegetables. Stir gently to combine. (2 minutes)
07
StepSprinkle with the sliced green onions and serve immediately.
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Felicity Welchkozey
Jun 25, 2025The pineapple syrup is so versatile. I used it to make a pineapple margarita the next day!
Elmer Rau
May 21, 2025The potato starch really makes a difference in the crispiness of the chicken. Don't skip it!
Vernon Hickle
Apr 12, 2025The instructions were clear and easy to follow. I will definitely be making this again.
Logan Gibson
Feb 24, 2025I added some red pepper flakes for a little extra spice and it was delicious!
Julie Kuhlman
Jan 22, 2025I tried this recipe last night and it was a hit! My family loved it.
Malika Bradtke
Jan 4, 2025I've made this recipe several times and it always turns out great.
Enola Wehner
Dec 30, 2024This is a great alternative to traditional sweet and sour chicken.
Aisha Oreilly
Oct 22, 2024This recipe is amazing! The pineapple glaze is so flavorful and the chicken is perfectly crispy.