Thursday, 15 March 2018

Chicken, pineapple, soy sauce mmm . . .

Many thanks to Leila for her lovely handiwork an this fabulous dish, of which she said “The dish was my grandmothers, she always had crystallized ginger in it beside where she sat. I can recall Grandma having that dish from when I was a teenager. . . She always used it, and it has been washed lots of times, so use it and enjoy it. I am sentimental over lots of things, but the one thing I believe in is that pieces like this should be used and enjoyed, as they were meant to be.” 

Leila also drew our attention to this tasty recipe from the Southern Oregon Foodies Facebook page

Sweet Hawaiian Crockpot Chicken

Ingredients: 1 cup pineapple juice; ½ cup packed brown sugar; 1/3 cup light soy sauce; 2 pounds chicken breast tenderloins
Directions: Add all ingredients to the crockpot and cook on low 6-8 hours and they should just fall apart. Enjoy!

Similar but different - thanks to Kath for sharing this delicious recipe too.
Sticky Pineapple Chicken
Ingredients: for 2 servings
1 large pineapple; 1 tablespoon oil; 6 boneless chicken thighs, cut into bite-size squares; salt, to taste; pepper, to taste; 1 tablespoon hoisin sauce; 1 tablespoon soy sauce; 1 tablespoon brown sugar; 1 tablespoon garlic paste; 100 mL (½ cup) chicken stock; rice, to serve; sesame seed, to garnish

Using a sharp knife, carefully cut the pineapple in half lengthwise.
Using the tip of a knife, cut around the edge of the pineapple, being careful not to cut through the skin.
Slice down and across the pineapple flesh, then scoop out the pineapple cubes with a spoon. Discard the core and set the flesh aside.
In a 4-quart jumbo cooker, heat the oil over medium heat.
Add the chicken and season with the salt and pepper.
Fry for about 10 minutes, until browned and cooked through. Take out the chicken and set aside.
Add the pineapple, hoisin sauce, soy sauce, brown sugar, and garlic paste, and fry for a couple of minutes.
Stir in the chicken stock.
Bring to a boil and then simmer, stirring occasionally.
Once the sauce has thickened, add the chicken and stir until evenly coated with the sauce.
Serve in the empty pineapple halves, along with some rice and sesame seeds.

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