Recipe: My mum’s pollo con piña (pineapple chicken)

Mum is a great cook. Pollo con piña (pineapple chicken) was one of her go-to meals, possibly the one she made the most often. We had it for dinner on regular weekdays and also on special occasions, such as my dad’s birthday.

I have to confess that at some stage of my life I got tired of eating this dish. However, I’ve been away from home long enough for me to miss it. Last time I visited my family I asked mum for the recipe. Of course, she gave me general directions with no quantities nor times. I’m still amazed that the dish tasted the same every single time. I decided to give it a shot given that it’s dad’s birthday month and I like to do something every year to remember him.

Notes on ingredients: mum uses regular soy sauce and ketchup (tomato sauce), potato starch and pineapple in syrup. I used tamari, sugar-free tomato sauce from Richard’s Country Kitchen, tapioca starch and pineapple in juice. From memory, my version is pretty close to the original and a little healthier.

My mum's pollo con piña

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 4 chicken thighs or drumsticks
  • 2 cloves garlic, minced
  • 1/2 tsp + 2 tbsp tamari
  • 1/2 tsp + 1 tsp tapioca starch
  • 2 tbsp ketchup
  • 2 pineapple in juice slices + 2 tbsp of the juice
  • 250g snow peas
  • 1 red capsicum
  • 6 green onions, white and light green part only

To serve


Directions

  1. Marinate chicken with garlic, 1/2 tsp tamari and 1/2 tsp potato starch.
  2. Wash vegetables, pull off stems of snow peas, slice capsicum and cut green onions in pieces 6-8cm long.
  3. Brown chicken on all sides.
  4. Lower heat, add remaining tamari, tomato sauce and pineapple juice, cover and cook for 10 minutes.
  5. Add capsicum, snow peas, green onion and pineapple and remaining 1 tsp tapioca starch dissolved in 2 cold water.
  6. Cover and cook for another 5 minutes.
  7. Serve with rice or cauliflower rice.

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