The sauce in this Pineapple Ginger Chicken is thick, sweet, and totally unimaginable. You will be fixated on this simple course!
I love to match sautéed chicken with an unfathomable sauce since it's a particularly straightforward approach to make a speedy course that preferences astounding.
To make this chicken, you'll start by warming oil in a skillet. When the oil is hot add the chicken and season. Sauté until carmelized, flip, and earthy colored the opposite side. While the chicken is cooking you'll mix all the sauce fixings together.
Gracious about this sauce. No sugar. No garbage. The fiery pleasantness comes from pineapple, dates, and new ginger. Well that is a flavor combo to attempt, correct? Why yes it is and you'll be so cheerful you did.
Ingredients
Chicken
- 2 tbsp olive oil, extra virgin
- 4 chicken breasts, boneless and skinless
- 1 tbsp dried parsley
- salt & pepper
Pineapple Ginger Sauce
- 1 to 1 1/4 inch knob of ginger
- 1/2 cup coconut aminos
- 1/2 cup water
- 1 cup fresh pineapple, diced
- 5 medjool dates, pitted
To Finish
- fresh parsley for topping, chopped
- 1 cup fresh pineapple, diced
Instructions
Chicken
- Add olive oil to saute pan or cast iron skillet. Heat pan to medium high heat.
- Add chicken to hot pan. Sprinkle salt, pepper, and dried parsley on top of each breast. Cook until browned, about 5 minutes. Flip. Cook other side until browned, about 5 minutes. Turn chicken over so your herbed side is facing up. Turn off heat.
Pineapple Ginger Sauce
- Peel your ginger knob. (You don't need to dice it as it will blend just fine once peeled.) It should be between 1 and 1 1/4 inches in length.
- Add all sauce ingredients to blender. Blend until smooth.
To Finish
- Pour blended sauce into the pan with your chicken. Add cup of chopped pineapple around chicken. Reduce heat to medium low or low. Cover and simmer for 5 minutes. Sauce will reduce a bit.
- Top with fresh chopped parsley and serve!
source:https://thewholecook.com
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