Pineapple Kung Po Chicken

Submitted 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"

 

• Ready In: 40mins
• Ingredients: 11
• Yields: 4 Chicken Breasts
• Serves: 4

ingredients

• 4 boneless chicken breasts
• 1 (8 ounce) can pineapple chunks
• 1⁄4 cup reserved pineapple juice
• 4 red chili peppers
• 1⁄4 cup red bell pepper
• 1 (8 ounce) bottle sesame and ginger marinade
• 1⁄2 cup dry roasted peanuts
• cooking spray
• 1⁄4 teaspoon ginger
• 1⁄8 teaspoon white pepper
• 1 pinch salt

directions

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.

Reviews

[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.

 

[Tisme]

I had trouble finding any sesame and ginger marinade for this recipe, so I had to make my own, which I think may have not had as much flavour as a bought marinade may have had. <br/>I cut down on the chilli and added cashews instead of peanuts, and this turned out quick nicely, although I think it would have been a lot easier and a little tastier if I had used bought marinade.<br/>The family really liked it, but I am now on the look out for the marinade to make this wonderful recipe even easier.<br/>Thanks Miss Fannie.

 

[loof751]

WOW this is a delicious chicken dish! Easy to make and packed with flavor. I made half of the recipe; I used Ginger People ginger peanut sauce and 1 teaspoon of crushed red pepper flakes for the red chilies. Loved the combination of the sweet pineapple with the salty peanut and the spicy pepper. Thanks for sharing your recipe!

 

[KateL]

Great instant dinner, good change of pace! We had 2 huge Perdue chicken breasts, so we sliced each into 2 filets, which worked out very well. I sprayed the chicken breasts instead of the pan, and while waiting to flip, I sprayed the other side; I heartily recommend this approach! Couldn't find the small red chili peppers, so used 1 large red jalapeno, which lent some noticeable heat, but not a lot. I threw in some additional red bell pepper, didn't want to toss it. Used Lawry's Sesame & Ginger Marinade, which I recommend, but I think I will try making my own marinade next time. Use honey-roasted dry-roasted peanuts. Served with Recipe #505471 #505471. Made for Best of 2013 tag, based on loof's recommendation.