Easy Pineapple Chicken Casserole Recipe

Pineapple Chicken Casserole is one of our family’s favourite dishes. We like it because it has a little sweet and sour taste with thick gravy. Also, pineapple and tomato go very well with chicken in this dish. This is a simple dish, yet is easy to cook and tastes delicious.

We use canned pineapple juice to marinate the chicken. Pineapple juice is used to marinate chicken in a variety of dishes, as the acidic content of pineapple juice helps in making the chicken meat more tender.

What You Need to Cook Pineapple Chicken Casserole

• A pot with a lid
• 600g boneless chicken
• 1 can pineapple slices (This recipe uses 100g of pineapple slices)
• 1 can whole tomatoes (This recipe uses 200g whole tomatoes)
• 2 slices of ginger
• 4 cloves of garlic
• Cooking oil
• Soya sauce
• Sugar
• Ground white pepper
• Cooking wine
• Corn starch
• Water

How To Cook Pineapple Chicken Casserole

1. Clean and cut chicken into pieces
2. Mixed pineapple juice, soy sauce, sugar, ground white pepper and cooking wine in a bowl.
3. Add in chicken and marinate for 20 minutes.
4. Wash, peel and cut the ginger into small strips
5. Cut the pineapple into small pieces
6. Mixed corn starch with water in a bowl
7. Drain the chicken and keep the sauce for use later
8. Heat oil in a sauce pan or pot
9. Fry garlic and ginger strips in medium heat until fragrant
10. Add in chicken and fry for 5 minutes until slight golden brown (1000W)
11. Pour in the marianate sauce from earlier with pineapple pieces and whole tomatoes, and bring to boil
12. Cover pot and simmer on low heat, so that the chicken do not get tough.
13. Stir occasionally until chicken is cooked and no longer pink in color, for about 15 minutes.
14. Turn to higher heat and bring to boil, then add in cornstarch mixture. Stir until sauce is thicken.

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Yield: 4

Pineapple Tomato Chicken

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Pineapple Tomato Chicken is a dish with bonesless chicken pieces seasoned and cooked in pineapple juice and canned whole tomatoes.

Prep Time 25 minutes

Cook Time 20 minutes

Total Time 45 minutes

Ingredients

• 600g boneless chicken
• 1 cup pineapple juice
• 100g pineapple pieces
• 200g canned whole tomatoes
• 6 cloves garlic
• 10g ginger
• 1 teaspoon cooking oil
• 1/2 tablespoon soya sauce
• 1 teaspoon sugar
• 1/8 teaspoon white ground pepper
• 2 tablespoon cooking wine
• 1 tablespoon corn starch
• 3 tablespoon water

Instructions

1. Washed and cut chicken into pieces
2. Season chicken with pineapple juice, whole tomatoes, soya sauce,sugar, ground white pepper and cooking wine.
3. Washed and removed garlic skin
4. Cut ginger into small strips
5. Cut pineapple into small pieces
6. Mixed the corn starch and water
7. Drain the chicken and keep the sauce to use later
8. Heat oil in a saucepan
9. Fry garlic and ginger strips in medium heat until fragance
10. Add in chicken
11. Fry for 5 minutes until slight brown (1000W)
12. Add in the sauce from the seasoned chicken
13. When boil, simmer with low heat. Low heat will make the chicken tender.
14. Cook for 15 minutes
15. Stir in the mixture of corn starch and water to thicken the gravy

Notes

Tips:

Remember to simmer the chicken at low heat to have tender chicken meat.