If you like pineapple chicken you’ll really love this easy recipe. It is our version of what we call Auntie Grace’s Caribbean Pineapple Chicken. That’s because when my sister-in-law came to visit years ago she made it several times and Angela and her siblings, who were young at the time, loved it! They loved it so much they’d ask me to make it for them again and agin. So this is my version of Grace’s delicious original recipe.
What I love most about this dish is that it’s so colourful and impressive to serve. The vegetables and pineapple give a colourful tropical freshness that tastes as good as it looks. I also think it’s pretty foolproof. You can even substitute some ingredients for what you have on hand, like asparagus instead of bell peppers. However, it’s the pineapple juice that is the trick to getting the sweet and sour flavour we love. We like using canned pineapple chunks instead of tidbits, but, even better, using a freshly cut pineapple for this recipe will take it to a whole new level! Either way this dish easy, delicious and sure to become a favourite with your family, too!
Easy Caribbean Pineapple Chicken Recipe
3 1/2 lbs Chicken Thighs, skinned
1 tsp (5 mL) Onion Powder
1 tsp (5 mL) Garlic Powder
1 tsp (5 mL) Paprika
1 tsp (5 mL) Salt
1/2 Red Bell Pepper, sliced
1/2 Green Bell Pepper, sliced
1/2 Orange Bell Pepper, sliced
1/2 Yellow Bell Pepper, sliced
2 cups (500 mL) Water
1 large carrot, julienned
1 14-oz (398 mL) can Pineapple Chunks with juice
1 Tbsp (15 mL) Ketchup
1 Tbsp (15 mL) Corn Starch
To add colour we used a variety of bell peppers. However, it is also fine to use one or two colours of peppers instead
Step 1: Season skinless chicken with Onion and Garlic Powder, Paprika and Salt. If possible, marinate overnight or for at least one hour before cooking
Step 2: Brown chicken on both sides in a skillet on High, then bake for 30 minutes in the oven
Step 3: Remove chicken from skillet and 1 cup boiling water to pan dripping and bring to a simmer. Add peppers and carrots and sautee until soft about 3 minutes. Add pineapple juice and ketchup and bring to boil.
Step 4: Stir cornstarch with 1 cup cold water and add to skillet; stir gently until sauce thickens. Add chicken to skillet spoon sauce over the chicken. Note: remove pan from heat so sauce does not dry out before serving
Serve chicken with rice and a green salad
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