Pineapple chicken with ginger and chili
Chicken wingettes marinated in salt, chili flakes and grated ginger are lightly browned then cooked slowly in coconut water with chunks of fresh pineapple .
Servings 4 people
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.