Filed Under: Chicken, Pineapple, Summer, sweet and sour, Tropical

Sweet and Spicy Curried Pineapple Chicken

This recipe is super easy to make and deliciously satisfying on a warm summer day. Enjoy your Summer with these subtle hints of tropical flavours.

June 14th, 2017

From Blue Goose Pure Foods, by Blue Goose Pure Foods

Don't be intimidated my the number of ingredients! This recipe is super easy to make and deliciously satisfying on a warm summer day. With the subtle hint of tropical flavours this wonderfully delicate Sweet and Spicy Curried Pineapple Chicken is what you are looking for this summer.
  • 4 Blue Goose Pure Foods Certified Humane boneless skinless chicken breasts, cut into 1 inch pieces
  • Salt/pepper
  • 1 cup all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ¼ teaspoon salt
  • ½ teaspoon ginger
  • ¼ teaspoon cayenne
  • 2 egg whites, lightly beaten
  • 2 cups sugar snap peas, steamed
  • For the Sauce
  • 1 small onion, chopped
  • 1 inch piece ginger, peeled and grated
  • 2 cloves garlic, chopped
  • 2 tablespoons curry powder
  • 15oz can pineapple chunks in juice
  • 1 cup pineapple juice
  • ¼ cup brown sugar
  • ¼ cup soy sauce (use tamari for gluten free)
  • 2 tablespoons sriracha
  • 2 tablespoons cornstarch
  • Steamed jasmine or basmati rice
  1. Place flour, garlic powder, onion powder, salt, ginger and cayenne in a large Ziploc bag. Place egg whites in a bowl. Dip chicken pieces in egg and then toss in flour mixture.

  2. Spray a baking sheet with cooking spray and place chicken pieces in a single layer. Spray chicken with cooking spray.

  3. Bake at 375 degrees for 20 min. Turn oven to broil and continue to cook for 5 min watching carefully. To crisp both sides turn chicken.

  4. While chicken is cooking, spray a large pot with cooking spray and set to medium. Add onion, garlic, ginger and salt/pepper. Sauté for 5-8 minutes or until onions are golden. Add curry powder and cook for 2 minutes longer.

  5. Add pineapple, pineapple juice, brown sugar, soy sauce and sriracha. Bring to a boil and then simmer for 10 minutes.

  6. Place cornstarch in a bowl with 2 tablespoons of water. Mix until smooth. Add to sauce while whisking vigorously. Bring back to a boil until thick enough to coat the back of a spoon.

  7. Add sauce, snap peas and chicken to a large serving bowl and gently toss to combine.

  8. Serve with steamed rice and a light salad.

Sweet and Spicy Curried Pineapple Chicken
Blue Goose Pure Foods

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