Every week on Food52, Jenny is in perpetual search for easy, weeknight recipes to attempt to feed her family. When they balk, she just eats more.
Today: Weeknight dinner, in its highest form.
It is very difficult to surprise my children with new dishes. I can slave over the stove for hours on end, and they will barely glance up from an electronic device to say “yeahitsprettygood.” (The rest of the conversation tends to go like this: “I told you no phones at the table!” “Why is your Blackberry next to your plate, Mom?” “It’s resting!” “Why do you still have a Blackberry anyway?” “Don’t you have math homework?,” etc.)
But let me just tell you that Spicy Pineapple Chicken Stir Fry was a revelation.
First of all, this is as weeknight as it gets. You are basically making a one-minute marinade in the blender (of course you can use canned pineapple, why did you even ask me?) and then chopping up some chicken breast and letting it bathe all day while you have conversations like this one at work:
“Do you like my new glasses?”
“I think I am going to go on Meet the Press so I can watch the playback to see how they look on TV.”
Be sure you cut those pieces in a uniform size so they cook evenly. I used a little sesame oil. Throw some broccoli florets in the pan if you want to feel better about yourself. This will all take about five minutes; push the chicken around in the pan to ensure even cooking. Serve over rice. Watch people squeal with delight.
I do understand that the reason my children went bananas for this dish is because it is sort of emulates gross mall food court fare. But it is actually quite a bit more flavorful and I am guessing a good deal healthier. I am packing the leftovers for everyone’s lunch.
Spicy Pineapple Chicken Stir Fry by QueenSashy
8 ounces pineapple
1/3 cup soy sauce
1/3 cup molasses
3 tablespoons malt vinegar
1 tablespoon ketchup
1 tablespoon sriracha (this will be pretty mild, add more for extra heat)
2 cloves garlic, crushed
1/2 teaspoon grated ginger
2 pounds chicken, cut into one inch cubes
3 tablespoons vegetable oil
Some red pepper flakes (optional)
- In a blender pure the pineapple. Add the soy sauce, molasses, vinegar, ketchup, sriracha, garlic, and ginger, and mix well. Cover the chicken with the marinade and leave in the refrigerator for about six hours.
- In a large sauté pan heat the oil until very hot. Place the chicken with the marinade that sticks to it in the pan and fry for about 15 minutes, until chicken is well done and marinade is reduce to a caramelized coating on the chicken. (Make sure you do not overcrowd the pan, so you may have to do this in batches. If you have any leftover marinade, deglaze the pain with it and reduce to thick sauce.) Serve with steamed rice.
Photo by James Ransom
This article originally appeared on Food52.com: Spicy Pineapple Chicken Stir Fry