A delicious sweet and savory pineapple chicken dish featuring boneless chicken thighs seared to perfection, then simmered in a flavorful sauce with bell peppers, ginger, garlic, and hoisin, finished with pineapple chunks and green onion.
1. In a large bowl combine chicken thighs, 1.5 tsp sesame oil, 2 Tbsp coconut aminos, 1 Tbsp white sugar, 1 Tbsp corn starch, salt and pepper. Mix well and set aside.
2. In a large pan on medium-high heat, add 3 Tbsp of oil and sear the marinated chicken thighs until cooked through (165 degrees internal temperature). For a good sear, avoid touching the chicken for the first 5 minutes to allow a maillard reaction to occur.
3. Once chicken is cooked, remove it from the pan and deglaze the pan with 1/4 cup white wine, reducing it by half.
4. Add 1 Tbsp minced garlic and 1 Tbsp minced ginger to the pan, cooking for 1-2 minutes until fragrant. Then, add 1.5 red bell peppers (sliced) and sauté for 2 minutes.
5. Add 3/4 cup pineapple juice, 1/3 cup chicken stock, remaining 4 Tbsp coconut aminos (or soy sauce), 1/3 cup hoisin sauce, 1/4 cup brown sugar, 1 tsp red pepper flake, and salt and pepper to taste. Stir until all ingredients are dissolved.
6. Add the cooked chicken thighs back to the pan.
7. Allow the sauce to reduce and thicken. If a thicker sauce is desired, combine 1 Tbsp of corn starch with 1-2 Tbsp of cold water (making a slurry), and add a little at a time to the sauce until it reaches your desired thickness.
8. Add 1 cup pineapple chunks and finely sliced green onion, heating for 2-3 minutes.
9. (Optional for pineapple bowl) Cut a pineapple in half vertically, then use a knife to cut a checkerboard pattern into the fruit without cutting all the way through. Spoon out the fruit until it resembles a bowl.
10. Serve with jasmine rice, garnished with sesame seeds and green onion. Enjoy!
