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Published Friday, February 12, 2021
Pineapple Chicken
By Melissa Pette
I'm sure I'm speaking (or maybe better writing) on behalf of many expats happily living in this little piece of sunny paradise all year round. We have been taking on exceptional advantages of being able to get fresh fruits and vegetables all year round. This results from Costa Rica's amazing weather practically the 12 months of the year.
In my house, we place a small table and three chairs in the backyard, where I enjoy quality time with my little social bubble. It's not a joke, at my house, we have breakfast, lunch and dinner on the patio.
We all need contact with fresh air and sun. As many already know, the sun is the main source of vitamin D necessary to keep bones strong and healthy. As long as you don't expose too much to the sun to avoid burns or skin disorders.
Remember our friend Rehan Chakrabarti? He is a U.S. citizen with Indian heritage and last month he invited us to make a wonderful Fruit Custard dessert. If you missed it, feel free to review the recipe on the AM Costa Rica Food page.
Rehan tells us that he will soon return to Costa Rica and this time it will be a forever trip.
Welcome Rehan to expat living in Costa Rica club!
This time, Rehan shares with us his sweet, tangy and flavorful Pineapple Chicken recipe, with a wink to Indian cuisine.
So ... let's go to the kitchen!
Pineapple Chicken
By Rehan Chakrabarti
From Cape May Peninsula, New Jersey
It's very simple to make and you will love every bite of it. For serving 4 people the ingredients you will need are:
• 1 lb of skinless and boneless chicken
• Salt
• Black pepper
• 1 tsp red chili powder
• 1 tbsp ginger garlic paste
• 2 tbsp all-purpose flour
• 2 tbsp cornflour
• 1 tbsp chili sauce
• 1 egg
• 1 tbsp oil
• 3 finely chopped garlic
• 2 green sweet chilies
• 1/2 cubed onions
• 1/2 cubed bell pepper
• 3/4 cup pineapple chunks
• 1 cup pineapple juice
• 1 tbsp brown sugar
• 1 tbsp vinegar
• 1 tbsp soy sauce
• 1 tsp chili flakes
• 1/2 cup water
Clean and cut the boneless chicken into cubes. In a large bowl, add the cleaned chicken, salt, pepper, red chilly powder (which gives nice red color), ginger garlic paste, all-purpose flour, cornflour, soy sauce and an egg. Mix well. Allow it to rest for about 30 minutes.
To fry the chicken, heat oil for deep frying. Fry the chicken pieces on medium heat until golden brown. Drain and set aside. Fry the remaining chicken pieces in regular batches. Drain and set aside.
The veggies. In a pan, heat some oil and add chopped garlic and sauté for a minute. To that, add cubed onions, cubed bell peppers and chopped pineapple chunks and sauté well for two minutes. Transfer to a bowl and keep it aside.
The sauce. In the same pan, add the pineapple juice, brown sugar, vinegar, soy sauce, chili flakes, salt, cornflour water (1 tbsp cornflour mixed in 1/2 cup water). Keep stirring until the sauce thickens.
Then add the fried chicken pieces and saute until the chicken pieces are coated well with the sauce. Add the sauteed veggies and mix well. Garnish with spring onions.
Tasty pineapple chicken is ready. Enjoy with rice or noodles. Give it a try, I'm very sure you and your family will enjoy it !!
Melissa note: Thank you so much to readers and especially to those who take their time to write. Enjoy the summer!
Pura vida and salud!
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Email your comments, inquiries or send your homemade recipes with a horizontal photo of the dish to Melissa Pette at melissaamcr2017@gmail.com
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