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.

Pineapple Chicken Yassa

Total TimeTotal Time: 2 hours

ServingsServings: 10


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


Chicken Marinade

  1. Combine all ingredients in a food safe bag or container, let stand for at least 2 hours in refrigerator.

Pineapple Chicken Yassa

  1. 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.
  2. 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.
  3. Add salt, pepper, cumin, garlic, jalapeño and chopped guajillo peppers. Heat until fragrant, about 2 minutes.
  4. Add the chicken, turn heat up to high and sauté for 5 minutes, stirring frequently
  5. 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.
  6. Uncover and add, olives, and pineapple stirring to combine.
  7. Bring to a boil, stirring constantly, then cover and cook on low heat at a simmer for 15 mins.
  8. Place one cup of fonio into serving bowlstop with 1 ½ cups of yassa and garnish with cilantro.

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