Cuisine Latin American South American Peruvian 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 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 7 7 7 7 Prep Time: 25 mins Cook Time: 25 mins Total Time: 50 mins Servings: 4 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. I Made It Print Nutrition Facts (per serving) 792 Calories 7g Fat 165g Carbs 21g Protein Show Full Nutrition Label Hide Full Nutrition Label 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. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved