Chicken Recipes
Pineapple Sweet and Sour Chicken Thighs
An original fruity, sweet and tangy Chicken Thighs recipe adapted for Filipino ingredients, family portions and an ordinary home stove.
This original Sarap Recipe version of Pineapple Sweet and Sour Chicken Thighs is designed for a regular Filipino family kitchen. It uses pineapple and vinegar to make a fruity, sweet and tangy dish that works well with steamed rice.
Ingredients
- 900 g boneless chicken thighs, cut into bite-size pieces
- 1 cup pineapple chunks with 1/2 cup juice
- 1 red bell pepper, cut into squares
- 1 onion, cut into wedges
- 3 tablespoons cane vinegar
- 2 tablespoons brown sugar
- 1 tablespoon soy sauce
- Black pepper and salt, only as needed
How to cook it
- Pat the chicken dry and cut it into even pieces.
- Measure and prepare every sauce ingredient before heating the pan. This keeps the aromatics from burning while you work.
- Cook the onion and bell pepper for 2 minutes. Mix pineapple juice, vinegar, sugar, soy sauce and 1/3 cup water.
- Cook until browned and the thickest piece reaches a safe internal temperature, about 10 to 14 minutes in total.
- Add pineapple chunks near the end and simmer until the sauce tastes balanced rather than sharply vinegary.
- Taste the finished dish with rice before adjusting salt, soy sauce or fish sauce. Rest for 3 minutes before serving.
Why this method works
Preparing the sauce first gives the seasoning time to dissolve and prevents rushed measuring over a hot pan. Cooking the main ingredient separately from the final reduction protects its texture, while gradual seasoning accounts for differences between brands of soy sauce, patis and oyster sauce.
- Use a wide pan so moisture can evaporate instead of making the dish watery.
- For a less salty result, start with only three-fourths of the soy sauce or fish sauce and adjust at the end.
- Cool leftovers within two hours, refrigerate in a covered container and reheat until steaming.
How to serve
Serve hot with steamed rice. A side of sliced cucumber, tomatoes or blanched leafy vegetables balances the rich sauce. Offer calamansi and chili separately so each person can adjust the flavor.
Original recipe prepared for Sarap Recipe readers. Cooking time varies with ingredient size, cookware and stove heat.