Pineapple chicken gives the archive a straightforward sweet-savory island chicken dish that is easy for home cooks to use. It also helps balance the site’s coconut and taro-heavy pages with a fruit-forward main dish.

If you enjoy this style of Pacific cooking, you may also want to try huli huli chicken, kadon mannok.

Ingredients

1 pound chicken, cut into 1-inch cubes
2 teaspoons cold water
3/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon soy sauce
2 tablespoons oil
1/2 cup green onion, sliced
1/2 cup celery, sliced
2/3 cup pineapple chunks
1 tablespoon sugar
1 tablespoon cornstarch
4 tablespoons pineapple juice
1 tablespoon sherry

Instructions

Marinate the chicken with water, salt, pepper, and soy sauce for 1 hour.
Heat 1 tablespoon oil in a pan and saute the green onion and celery, then remove them.
Add the remaining oil and brown the chicken.
Return the onion and celery to the pan.
Add pineapple, sugar, cornstarch, pineapple juice, and sherry.
Simmer until the sauce thickens and the chicken is cooked through.