Name: Peruvian Pineapple Chicken (Pollo a la Pina)
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Ingredients: 1.5 tablespoons soy sauce; 1 teaspoon salt; 0.5 teaspoon ground black pepper; 0.5 teaspoon garlic powder; 0.5 teaspoon ground cumin; 3 boneless, skinless chicken breasts, sliced into bite-sized medallions; 1 (20 ounce) can pineapple chunks in syrup; 1.5 cups white sugar; 2 cups potato starch, or as needed; 1 tablespoon vegetable oil, or more as needed; 1 teaspoon vegetable oil; 2 tablespoons tomato paste; 1 red bell pepper, cored and sliced; 3 green onions, sliced

Peruvian Pineapple Chicken (Pollo a la Pina)

4.6

(16)

15 Reviews

7 Photos

Fried and battered chicken medallions glazed in a sweet pineapple sauce mixed with pineapple chunks, slices of red bell pepper, and green onions with warm Latino spices. Serve with a side of white rice.

Recipe by tooth

Published on June 19, 2020

Prep Time:

25 mins

Cook Time:

25 mins

Total Time:

50 mins

Servings:

Yield:

4 servings

Jump to Nutrition Facts

Ingredients

1 ½ tablespoons soy sauce
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon garlic powder
½ teaspoon ground cumin
3 boneless, skinless chicken breasts, sliced into bite-sized medallions
1 (20 ounce) can pineapple chunks in syrup
1 ½ cups white sugar
2 cups potato starch, or as needed
1 tablespoon vegetable oil, or more as needed
1 teaspoon vegetable oil
2 tablespoons tomato paste
1 red bell pepper, cored and sliced
3 green onions, sliced

Directions

Whisk soy sauce, salt, pepper, garlic powder, and cumin together in a large glass or ceramic bowl. Add chicken medallions and toss to evenly coat. Set aside to marinate.
Combine pineapple chunks, syrup, and sugar in a medium pot over medium-high heat; bring to a boil. Boil until sugar has dissolved, 2 to 3 minutes. Remove from the stove, transfer pineapple chunks to a bowl, and leave syrup in the pot.
Place potato starch in a bowl. Dredge marinated chicken medallions in potato starch; shake off excess.
Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add chicken, working in batches and adding more oil if necessary, and fry until golden brown and crunchy, about 3 minutes per side. Transfer to a paper towel-lined plate.
Heat remaining 1 teaspoon vegetable oil in a wok. Add tomato paste; cook and stir until paste darkens, being careful it does not burn. Add bell pepper and cook until slightly softened but still crispy, 1 to 2 minutes. Mix in chicken medallions and pineapple chunks. Slowly mix in some of the syrup until mixture is lightly glazed; reserve remaining syrup for another use. Sprinkle with green onions.

Cook's Note:

Corn starch can be used in place of potato starch, if preferred.

Editor's Note:

Nutrition data for this recipe includes the full amount of sauce and potato starch. The actual amount of sauce and potato starch consumed will vary.

Nutrition Facts (per serving)

792	Calories
7g	Fat
165g	Carbs
21g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 792
% Daily Value *
Total Fat 7g	9%
Saturated Fat 1g	7%
Cholesterol 50mg	17%
Sodium 1038mg	45%
Total Carbohydrate 165g	60%
Dietary Fiber 3g	9%
Total Sugars 78g
Protein 21g
Vitamin C 53mg	263%
Calcium 72mg	6%
Iron 3mg	18%
Potassium 512mg	11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.