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Pineapple Chicken

Pineapple chicken is so so Hawaiin. I remember I was asked to do a post for a company that does gourmet meat. I did a Hawaiin and Spanish marinade. I was very aware that they already had the main marinades/sauces on their websites already. You know the ones that everyone likes, so obviously I had to opt for something different and i kept thinking that i didn’t know if it would appeal to a mass audience but seriously this Hawaiin marinade is so delicious. I would choose it over and over again. Obviously on a day off though, because fruit and meat shouldn’t be mixing every day. 


I paired this chicken with brown rice. Brown rice can actually be really good and fluffy. I will pop a recipe up soon just to prove how easily it can be made. 

So the website is very nearly done. Yes I know i have said that a gazillion times before but really, we are nearly there. Things will be a lot more streamlined, organised and clear when it goes up and I cannot wait. 

Yesterday, my son had to take a toy to school for show and tell. He has to take one every Monday. Unfortunately, he forgot it t home, so I picked up something whilst I was out. Anyway, my baby boy is so cute. Basically he wasn’t having any of it. He told the teacher that it wasn’t his toy. He got so passionate about it, that they couldn’t give it to him. The teacher had to keep it to avoid anymore drama. Hahaha. I can just imagine him.

I really want to soak my feet. Yes I know that was a random topic swap. It feels so good to soak your feet though right. I had a little accident with my feet last week. It was my husbands fault. I won’t tell you the story because it is so embarrassing and it really really hurt.

Anyway do try this pineapple chicken. It is so delicious and sweet. 

Pineapple Chicken

Prep Time: 2 minutes

Cook Time: 20 minutes

Total Time: 2 hours, 20 minutes

Yield: 6


  • 2 lb skinless chicken breast cut into 1.5 inch strips
  • 4 tbsp olive oil
  • 2 tsp cornflour
  • Marinade
  • 250ml pineapple juice
  • 40g dark brown sugar
  • 4 cloves garlic crushed
  • 1/4 inch ginger crushed
  • 1 tsp onion powder
  • 3 tbsp lemon juice
  • 2 tbsp red wine vinegar
  • 3 tbsp soy sauce
  • 1 tbsp dijon mustard
  • 1 tsp honey
  • 2 tsp chilli sauce
  • Salt and Pepper
  • Topping
  • 1 spring onion chopped


  1. Whisk the marinade ingredients together in a medium bowl.
  2. Add the chicken to the marinade and put into the fridge for 2 hours.
  3. Take out of the fridge half an hour before cooking.
  4. Add the oil and then the chicken to a large non stick frying pan and cook 4-5 minutes each side or until cooked through.
  5. Add the remaining marinade to a small pan and add the cornflour, cover the pan and allow to cook over a low heat until it thickens. This will take about 5 minutes but check it at 3, just in case. Uncover and stir. If it has become thick enough to coat the spoon, remove the pan from the heat. If it hasn't, allow to simmer for a further 2 minutes.
  6. Top with spring onions and serve with rice.
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