Pineapple Kung Po Chicken

READY IN: 40mins
Recipe by Miss Fannie

The best way to describe this dish is that it is full of sweet fire. It is versatile enough for chefs to tweak to their own tastes. I used Piggly Wiggly's Newton Farms Ginger Wasabi Marinade

Top Review by The Spice Guru

YUM! This is better than anything I can get from the nearest takeout. Perfect marriage of flavors. I used red jalapeno peppers, and deboned chicken thigh meat that I'd slow-simmered first in some of the marinade, which I made myself since I don't have a Piggly Wiggly near me (sesame oil, soy sauce, rice vinegar, ginger paste, garlic paste, wasabi powder, a pinch of 5 spice, white pepper, and a little arrowroot powder). The pineapple and juice gave it just the right sweetness. I served it over jasmine rice and garnished it with chopped cilantro. I'll see if I can order some Newton Farms Ginger Wasabi Marinade for next time. Thanks Miss Fannie -- this is my favorite recipe of yours yet! Made for Pick A Chef Spring 2013.

Ingredients Nutrition


  1. Spray non-stick pan and brown chicken on both sides. While chicken browns, seed and chop the bell peppers. Seed and quarter the chili peppers. Remove the chicken from the pan and chop it. Return chicken to pan. Add all other ingredients. Simmer for 30 minutes. Serve over fluffy rice.

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