Sticky Sweet and Sour Pineapple Chicken

Ingredients

• 400 g boneless, skinless chicken thighs
• 100 g brown sugar ( I use a mix of muscovado and demerara)
• 100 ml pineapple juice
• 25 ml dark soy sauce
• 7-10g minced garlic
• 7-10g finely grated fresh ginger
• 2 tsp rice vinegar
• Fresh pineapple chunks 400g
• Chopped green onions to garnish
• Red chili flakes, to taste
• Vegetable oil ( I use extra virgin olive)

Method

In a bowl, combine:

brown sugar

pineapple juice

soy sauce

garlic

ginger

rice vinegar

Cut the chicken into bite-sized pieces if desired.

Heat a little vegetable oil in a pan over medium-high heat.

Add the chicken and cook until lightly browned.

Pour in the sauce mixture and simmer until the chicken is cooked through and the sauce thickens and becomes glossy. (I tend to pop it in the oven at 180c for 20mins to ensure the chicken is cooked then reduced the sauce on the stove top. That way I get a consistent cook and lovely stickiness.

Add fresh pineapple chunks during the last couple of minutes of cooking so they warm through but stay fresh.

Serve topped with:

chopped green onions

a pinch of red chili flakes

Good with rice, noodles, or stir-fried vegetables.