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