Ready for some fun-in-the-sun kind of vibes? We know you always are. Guess what?! You don’t even need to pack a bag for this tasty, exotic excursion! Tropical Twist Chicken brings all those island flavors your craving without having to get all that sand stuck between your toes! Yes, please. Load up a pineapple (or plate!) with a sea of tender chicken served with juicy pineapple tossed in a sweet and savory sauce that will trick your brain into thinking you’re on the most luxurious vacation. Make sure you pair it with a nice side of fluffy white rice to really balance out all of that seaside satisfaction. Get ready to escape with the Tropical Twist Chicken! We’re already on island time, now it’s your turn to dive in!

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Ingredients

For the chicken:

  • 1 1/2 pounds chicken breast, chopped into bite-size pieces
  • 1 tablespoon soy sauce
  • 1 cup plus 1 tablespoon cornstarch, divided
  • 1 large egg
  • 1 pineapple
  • vegetable oil, to taste

For the sauce:

  • 2 tablespoons vegetable oil
  • 1/2 red bell pepper, chopped
  • 1/2 green bell pepper, chopped
  • 1/2 cup white onion, chopped
  • 2 teaspoons garlic, minced
  • 1 teaspoon ginger, minced
  • 1/4 cup rice vinegar
  • 1/4 cup sugar
  • 3 tablespoons ketchup

For serving:

  • white rice, to taste, cooked
  • scallions, to taste, sliced
  • sesame seeds, to taste
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Directions

Step 1 –In a large bowl, combine the chicken with the soy sauce, 1 tablespoon of the cornstarch, and the egg.

Step 2 –Cover the bowl and marinate in the refrigerator for 20 minutes.

Step 3 –Cut the pineapple in half lengthwise, then carefully cut the fruit into cubes. Be sure to leave the outside of the pineapple intact.

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Step 4 –Scoop out the cubed pineapple.

Step 5 –In another large bowl, add the remaining cornstarch and the marinated chicken and toss until liberally coated. Shake off the excess.

Step 6 –Fill a medium pot halfway with the extra oil and heat until it reaches 350 degrees F.

Step 7 –Add the chicken to the oil and fry until the coating is golden-brown and the meat reaches an internal temperature of 165 degrees F, about 4-5 minutes.

Step 8 –Transfer the chicken to a paper-towel-lined plate to drain.

Step 9 –While the chicken is draining, in a medium frying pan over medium heat, heat the remaining 2 tablespoons of the vegetable oil.

Step 10 –Add the red bell pepper, the green bell pepper, and the onion to the oil and sauté until softened, about 2-3 minutes.

Step 11 –Add the garlic and the ginger to the veggies and cook until fragrant.

Step 12 –Add the rice vinegar, the sugar, and the ketchup, to the veggies and stir to combine.

Step 13 –Bring the sauce mixture to a boil.

Step 14 –Add the pineapple cubes to the sauce mixture and cook until it is warmed through.

Step 15 –Add the chicken to the sauce and toss to coat.

Step 16 –Add the chicken mixture and the rice to the hollowed-out pineapples or plates.

Step 17 –Garnish the chicken mixture with the scallions and the sesame seeds.

Step 18 –Serve.