This sweet and savory chicken dish has an incredible blend of flavors- serve over rice with a beautiful pineapple ginger braise. Simple to prepare and ready in 45 minutes!
Recipe created by Tway Nguyen
4 Chicken thighs (skin on, boneless)
1 medium sized Shallot (minced)
6 cloves Garlic (minced)
1 inch knob Ginger (thinly sliced strips)
4 tbsp Sugar
2 tablespoons Fish sauce
4 stalks Green onions
2 tablespoons Rice vinegar
1 cup Del Monte® Deluxe Gold Pineapple Chunks, reserve 4 Tbsp pineapple juice
Cut up chicken thighs into bite sized pieces, season with salt & pepper and set aside. Cut the greens and whites of the green onions, mince shallot & garlic, thinly slice ginger into thin strips.
In a clay pot (can use regular pot too) melt 4 tablespoons of sugar and 4 tbsp of pineapple juice reserved from the can of pineapple chunks & get it to a dark brown, this will give color to your chicken. Once you’re happy with the color, add in the minced shallots & garlic, stir, then add in 2 tablespoons of fish sauce and stir.
When everything is combined, add the chicken and make sure it’s evenly coated. Add half of the sliced ginger and ½ cup of pineapple chunks and green onions into the pot and stir, close the lid. Turn the heat down to a low simmer and let it cook for about 10-15 minutes.
When it’s done, remove the lid, give the braising liquid a taste test and adjust the seasoning with rice vinegar, fish sauce and sugar to your liking. When you’re happy with the dish, take it off the heat and add the rest of the ginger, ½ cup of pineapple chunks and green onions. Serve with rice & enjoy!