Pineapple Chicken

This is a stripped-down version of Half-Baked Harvest’s recipe. Quantities omitted because math. You know what to do!

Ingredients

Chicken, deboned and cut into tenders
pineapple juice
pineapple chunks
mirin
soy sauce
ground pepper
garlic powder
chili flakes
catsup
brown sugar
garlic
ginger
thyme

Method

Make the marinade by combining the half the pineapple juice, soy sauce, mirin, gound pepper, and garlic powder. Use half of the marinade to marinate the chicken tenders.

Chop the garlic. Optional: Roast or sautee half of the garlic till it’s golden. Chop the ginger.

Make the sauce by combining the remaining marinade, the remaining pineapple juice, pineapple chunks, ginger, chili flakes, catsup, brown sugar, and all the garlic. Put the sauce in a pan and begin to reduce over low/medium heat.

Drain the chicken and fry it on high heat until it’s browned on both sides. Reduce to low heat, add the sauce and cook until the chicken is glazed and the sauce is caramelized, about five minutes.

Sprinkle a little thyme on top before serving.