Recipe by DeSouter
A really tasty dish that is neither too "pineapple-y" or too overwhelmed by spices. This is either a wonderful dinner dish or a great party item. You'll be the hit of any pot luck. It couldn't be easier to make, and you can even substitute chicken wings for the breasts and turn this into a mouth-watering appetizer. The scent of this dish cooking will have your family or friends salivating. Serve with rice or couscous and ENJOY! (Note added: Please add more seasoning if you like. One review notes this is tasteless which it certainly is not. But common sense in cooking calls for the chef to make sure a dish is seasoned to taste before taking it off of the stove.) NOTE: For a diet requiring limited fats and cholestrol, remove skin and fat from pan once the chicken had cooked, and reduce the amount of canola oi.
Top Review by checat82
This was super good! I modified a bit but it was still about the same. I only used half and onion and I chopped that and the celery very fine. Then I used bonless skinless chicken sauted in oil seasoned with S&P then cut bite size. I added a little lemon juice about a tsp and about 2 tsp soy sauce. Also I added about a tbsp of capers. I served it more as a hash with the rice, it was so so good
- 6 chicken breast halves (skin and bones)
- 1⁄2 cup vegetable oil or 1⁄2 cup canola oil
- 1 large onion, cut in half and sliced very thin
- 4 stalks celery, sliced thin on an angle
- 1 tablespoon mild curry powder
- 1 (20 ounce) can crushed pineapple
- sea salt, to taste
- freshly cracked pepper, to taste
- 1 tablespoon cornstarch
- 1 (14 1/2 ounce) can chicken broth
Directions See How It's Made
- Fry chicken breasts in a large pan with oil until cooked, about 30 minutes.
- Remove from pan and remove all but 2 tablespoons of the oil.
- Add the curry powder to the oil and cook for 1 minute on medium heat.
- Add onions and celery, cooking until the celery is soft.
- Add pineapple, broth and a small amount of salt and pepper, if desired.
- Simmer for 2 minutes and add chicken back into the pan.
- Cook, simmering for 35-45 minutes with pan covered.
- Remove chicken.
- Make a loose paste with cornstarch and a small amount of water.
- Add to ingredients in pan, simmering on high fora few minutes until sauce is a bit thick.
- Pour over chicken.
- Serve with rice or couscous.