Rating: 4.5 stars
15 Ratings
  • 5 star values: 12
  • 4 star values: 0
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0

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.



Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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

792 calories; protein 20.6g; carbohydrates 165.3g; fat 7.1g; cholesterol 50.4mg; sodium 1037.8mg. Full Nutrition