Cook’s notes
Ahhhh, it’s so good. The thing about using fresh pineapple is that while it is naturally sweet, there’s a little tang that you won’t get from canned fruit which is often too cloying. That subtle tang blends beautifully with briny capers and sweet coconut water so that, by the end of cooking time, the dish is a blend of sweet, salty and sour in a rather understated way.
Ginger gives off an earthy spiciness and heat. The chili flakes gives the dish a nice kick that won’t scorch your mouth. And that makes this chili ginger pineapple chicken wingettes suitable for folks who do not enjoy the overwhelming heat of dishes cooked with whole chilies. Undoubtedly child-friendly, in other words.
For best results, give the chicken wings at least half an hour to soak up the flavors of the salt, pepper, ginger and chili flakes that they are tossed in. If substituting larger pieces of bone-in chicken like drumsticks and thighs, marinate longer.
If using fresh coconut water, make sure it comes from a young coconut. The water from mature coconuts is no good at all. If using coconut water from a can or carton, check that it is unsweetened. You want only the natural sweetness of pure coconut water.
To make additional oil unnecessary, use a non-stick frying pan large enough to hold the wingettes in a single layer.
Pineapple chicken with ginger and chili
Ingredients
- 1 kilogram chicken wingettes (2.2 pounds) about 12 to 16 pieces, or your preferred chicken cut
- 2 teaspoons salt
- ¼ teaspoon black pepper
- 1 tablespoon freshly grated ginger
- ½ teaspoon chili flakes divided
- 3 cups pineapple chunks please use fresh
- 1 tablespoon capers drained
- 1 cup coconut water
- 1 teaspoon cornstarch
- 1 teaspoon soy sauce
- cilantro to garnish
Instructions
- Wipe the chicken wingettes dry with a kitchen towel and place in a mixing bowl.
- Add the salt, pepper, grated ginger and half of the chili flakes.
- Toss the chicken with the seasonings, cover the bowl and stick in the fridge for at least half an hour.
- Set a non-stick frying pan on the stove and turn the heat to medium-high.
- While the pan is still heating up and barely warm, arrange the chicken wingettes, skin side down, in a single layer.
- Leave until the skins are lightly browned and a little fat has been rendered.
- Flip the wingettes over and leave to brown the opposite sides for a minute or so.
- Scatter the pineapple chunks and capers around the wingettes.
- Pour in the coconut water and bring to the boil.
- Lower the heat, cover the pan and simmer until the chicken is done and the liquid has been reduced to half.
- Stir the cornstarch in a tablespoon of water with a teaspoon of soy sauce with the remaining half of the chili flakes, and drizzle over the chicken and pineapple.
- Cook, stirring, until the sauce is thick and clear.
- Taste and adjust the seasonings, if needed.
- Garnish with torn cilantro and serve.
Korean braised beef short ribs (galbi-jjim)
