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Peruvian Pineapple Chicken (Pollo a la Pina)
Peruvian Pineapple Chicken (Pollo a la Pina)
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Prep Time:
25 minutes
Cook Time:
25 minutes
Total Time:
50 minutes
Peruvian dish featuring crispy chicken medallions, bell peppers, and green onions in a flavorful pineapple sauce.
Ingredients:
  • 1.5 tablespoons soy sauce
  • 0.5 teaspoon ground black pepper
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon ground cumin
  • 3 boneless, skinless chicken breasts, sliced into bite-sized medallions
  • 1 (20 ounce) can pineapple chunks in syrup
  • 1.5 cups white sugar
  • 2 cups potato starch, or as needed
  • 1 tablespoon vegetable oil, or more as needed
  • 1 teaspoon vegetable oil
  • 2 tablespoons tomato paste
  • 1 red bell pepper, cored and sliced
  • 3 green onions, sliced
Instructions:
  • Combine soy sauce, salt, pepper, garlic powder, and cumin in a large glass or ceramic bowl. Mix well. Add chicken medallions and coat evenly. Let marinate.
  • In a pot, simmer pineapple chunks with syrup and sugar until the sugar dissolves, about 2 to 3 minutes. Remove pot from heat, transfer pineapple to a bowl, and keep the syrup in the pot.
  • In a bowl, coat marinated chicken medallions with potato starch, shaking off any extra.
  • In a large skillet over medium-high heat, heat 1 tablespoon of vegetable oil until shimmering. Working in batches, fry the chicken until beautifully golden and crunchy on each side, about 3 minutes per side. Place on a paper towel-lined plate to drain.
  • In a wok, heat the remaining 1 teaspoon of vegetable oil. Sauté the tomato paste until it darkens, ensuring it doesn't burn. Add bell pepper and cook until slightly softened yet still crispy. Then, add chicken medallions and pineapple chunks. Gradually stir in some of the syrup until the mixture is lightly glazed; save the rest for later. Top with green onions before serving.

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