Pineapple Chicken Yassa
Succulent chicken thighs marinated in a sweet and spicy pineapple juice mixture, cooked with caramelized onions and pineapple chunks, served over a bed of fluffy fonio.
Total Time: 2 hours
Servings: 10Ingredients
Chicken Marinade (sub-recipe)
4 Tbsp olive oil
4 cups onions, thinly sliced
½ Tbsp salt
1 ½ tsp black pepper
1 Tbsp ground cumin
3 Tbsp garlic, minced
¼ cup jalapeno pepper, sliced
2 dried guajillo peppers, chopped
1 Tbsp red wine vinegar
1 ½ bouillon cubes, crushed
1 ½ Tbsp Chinese hot mustard
½ cup pineapple juice, reserved from DOLE Pineapple Chunks in 100% Juice
½ cup green olives, sliced
2 cups DOLE Pineapple Chunks in 100% Juice, reserve juice
⅓ cup water
10 cups fonio, prepared
cilantro, for garnish
Chicken Marinade
3 lbs boneless skinless chicken thighs, cubed
1 cup onions, thinly sliced
2 Tbsp Chinese hot mustard
4 Tbsp olive oil
1 Tbsp lime juice
1 Tbsp pineapple juice, reserved from DOLE Pineapple Chunks in 100% Juice
½ Tbsp salt
1 tsp ground cumin
1 ½ tsp black pepper
Directions
Chicken Marinade
- Combine all ingredients in a food safe bag or container, let stand for at least 2 hours in refrigerator.
Pineapple Chicken Yassa
- Preheat oven to 400F. Arrange the chicken marinade pieces on a baking sheet and roast for about 10 mins, turning chicken halfway through. Remove from oven and hold warm.
- Heat the olive oil in a large pan over medium high heat, add the onions and cook on medium heat for 5 minutes, or until translucent.
- Add salt, pepper, cumin, garlic, jalapeño and chopped guajillo peppers. Heat until fragrant, about 2 minutes.
- Add the chicken, turn heat up to high and sauté for 5 minutes, stirring frequently
- Add the vinegar to deglaze, then turn the heat down to medium low and stir in the bouillon and Chinese hot mustard and sauté for 3 minutes longer. Add the pineapple juice and cover, cooking for 20 minutes.
- Uncover and add, olives, and pineapple stirring to combine.
- Bring to a boil, stirring constantly, then cover and cook on low heat at a simmer for 15 mins.
- Place one cup of fonio into serving bowlstop with 1 ½ cups of yassa and garnish with cilantro.
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