Wednesday, August 4, 2010

Chicken with Pineapple

Recently, my son Ken cooked this light and fresh chicken using pineapples. He followed the recipe from a cookbook that he borrowed from his college library called Chinese Food & Folklore by Jeni Wright. An interesting cookbook with chinese folklores written in and featuring some unusual ingredients for some of the recipes.
Served with rice, or noodles, like the author suggested.

Frothy egg mixture of salt, pepper and corn starch

With bite sized chicken pieces added

Pan frying the chicken

Dish out and set aside

almost done...

Dish out and sprinkle some spring onions before serving... now enjoy the fruit of your labour:D


2 boneless chicken breast with skin removed cut into bite sizes
1 egg white
2 tsp corn flour
75ml/3 oz oil
125g/4 oz pineapples, cut into bite sizes (used canned pineapples if do not have fresh ones, reserve juice)
salt and pepper
spring onions to garnish

1 small onion, cut into chunks
1 carrot, julienned into strips
2.5 cm pc of ginger, julienned into strips
150 ml chicken stock or water
200ml/7 oz orange juice
2 tablespoons lemon juice
1 tablespoon soya sauce
1 tablespoon rice wine vinegar or cider vinegar or white wine
1-2 tsp sugar to taste
2 tsp corn flour


1. Put egg white in a bowl with salt and pepper to taste and whisk until frothy with a fork. Sift in cornflour and whisk to mix. Add chicken to coat.
2.  Heat the oil in a wok or skillet until very hot but not smoking and pan fry the chicken pieces until cook and dish out and set aside. Very carefully pour off most of the oil leaving only about 1 tablespoon in the wok.
3. Return the wok to low heat.  Add the onions, carrot and ginger and stir fry until tender. Pour the stock or water, orange juice and lemon juice and increase the heat to high.  Bring to boil, stirring, then add the soy sauce, vinegar and 1 teaspoon sugar. Stir to mix.
4.  Put chicken into the sauce and cook over a moderate to high heat, stirring occasionally for about 3 mins.  Add pineapples and juice (no juice if using fresh pineapples) and cook for a further 1 min.
5. Blend the corn flour with a little cold water and add to the wok and stir to mix. Simmer, stirring for 2 mins until sauce thickened. Taste, add more sugar if you like. Dish out and serve with noodles. I served it with rice.


  1. This looks fabulous. It really is wonderful that your son rolls up his sleeves and goes to work in the kitchen. This sounds delicious. I hope you are having a great day. Blessings...Mary

  2. Jeannie, I'm so proud of you! Your son cooks so well.... like a pro! I think you can retire already. lol! hehe.... Hope you're enjoying the evening.
    Cheers, kristy

  3. I often find myself mixing sour and sweet food but the problem I often find is the variations of sweetness of pinaples in different countries or I add bit by bit of everything when experimenting...this dish I love and made many times

  4. Wow...Ken is already a professional chef by looking at this dish. Love the presentation. Looks very delicious. Jeannie, you can 'goyang kaki' now :D

  5. I had forgotten about this... Thanks for another delicious recipe! x

  6. This looks absolutely scrumptious, Jeannie. Your sauce has so much flavor and would be delicious with chicken.

  7. Jeannie, I love this pineapple chicken! The chicken bites look so tender and the saucy gravy is as well wonderful.

  8. Thank you all very much for visiting, I appreciate it...hope you have a wonderful day!

    Cheers always!

  9. Oh you must be so proud of him! Looks very delicious!

  10. The chicken looks perfect fried like that! I bet chicken and pineapple together were delicious!

  11. This looks like a nice light meal for summer. Your son did a fantastic job on this meal. Great presentation too!

  12. My mouth water just to look at this picture.

  13. Now I know how this recipe is made. I've enjoyed it in Asian restaurants and yet never looked into making my own dish.

    What a great cook ;o)

    Flavourful wishes,


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