First, I want to thank Selma, Sue and Angie for featuring my last FF’s Aunt Juju’s Chocoloate Syrup Brownies. And thanks for appreciating my letter to Angie. 😀 To my surprise, Angie also told me about co-hosting today with Aunt Juju. Wow!
So today, I am very much excited to be co-hosting FF #51 with Aunt Juju @ Cooking with Aunt Juju.
Have fun with us! Link up by clicking the image below. (Click here for the guidelines.)
I don’t think Aunt Juju (others call her Judi, but I love calling her Aunt Juju) needs an introduction, but here’s a quick one – she blogs so many amazing recipes and she’s always there to encourage you. If you don’t know Aunt Juju, then you are missing so much from blogging world; it’s not yet too late to hop on her blog. 😀
Maybe some of you expect me to bring sweets today, but sorry to burst your bubble – I am not. 😛 Instead, I am bringing a main dish – Thai Pineapple Chicken. Hmm, still sweet. Really can’t get enough of the something sweet, eh? 😀
I was craving for a chicken dish with pineapple. Years back, I had this recipe but I’ve lost it. I came to my BFF, Google, for help and it suggested so many amazing recipes. I didn’t know which one to follow.
Pineapple Chicken is one of the famous recipes in the Philippines, but I was surprised to find out that there’s a Thai version as well. If I am not mistaken Pineapple Chicken is cooked using coconut milk or evaporated milk or chicken stock as the base.
So, what to follow now? Being in the mood for adventure, I used the three – three bases for one dish. Sounds amazing!! And to be more fun, I added some Thai Roasted Chili Paste. 😀
THAI PINEAPPLE CHICKEN RECIPE
- 500 g chicken, cut into pieces
- Pineapple juice, canned (enough for the marinade and save little for later)
- 1 tbsp garlic, minced
- 2 tbsp onion, sliced
- 1 tbsp roasted chili paste
- ½ cup evaporated milk
- 1 ½ cup coconut milk
- ½ cup chicken broth
- ½ cup red bell pepper, sliced
- ¾ cup pineapple tidbits
- ½ carrots, diced – or whatever slice you desire (optional)
- Salt & pepper, to taste
- Cooking oil
- Cut the chicken into pieces and marinate with pineapple syrup (just enough to cover the chicken) – at least 1 hour to overnight
- Heat oil in a cooking pot. Add garlic and onion. Cook until fragrant.
- Add chicken pieces and cook until no longer pink.
- Add chili paste and mix to coat with the chicken.
- When the water from the chicken evaporates, add chicken broth and cook for about ten minutes.
- (If using carrots, add them in this step.) Add bell pepper and pineapple tidbits.
- Add evaporated milk and coconut milk. (You can add pineapple syrup little by little if you desire.) Wait to boil.
- Add salt & pepper to taste.
- Garnish with parsley, if desired.
- Optional, you can add pineapple syrup together with the evaporated milk and coconut milk. The measurement is up to you – it can go from 2 tbsp to how much you desire – it depends on how sweet you like the dish.
- You can double or adjust. Your preference, really. This is just a guide. 🙂
The result using the three bases together – rich, creamy and super delicious Thai Pineapple Chicken. I’d never mind having this over and over again. 😀
I hope you all enjoy this dish and enjoy the party, people! Happy FF #51!
Next FF marks the Fiesta Friday First Anniversary and like you, I am way too excited. 😀 😀 😀
Again, thanks to Angie for another opportunity to co-host FF. ❤
And now, I am on Google +. I am still crawling my way down to using it. So please bear with me. 😀