Steps

• First, I peeled the fresh pineapple, removing the outer skin. Then, I sliced it lengthwise, removing the hard central core. Finally, I cut the pineapple slices into cubes about 0.5 inches in size.

  If you don’t have fresh pineapple, you can also use pre-sliced and packaged pineapple that is easily found in supermarkets. Alternatively, you can also use canned pineapple, rinsing it thoroughly before cooking. For a more intense flavor, use a well-ripened pineapple.

  

• After cutting the pineapple into cubes, we set it aside on a small plate to focus on the other vegetables.

  Let’s start with the carrots: we wash them thoroughly and peel them only if we prefer a milder taste. We cut the carrots into thin strips, adjusting the thickness to our taste.

  Moving on to the green bell pepper: we wash it and cut it into strips, removing the seeds and the white internal part. Finally, the onion: we peel it and slice it into thin rings.

  For a more rustic flavor, you can leave the skin on the carrots. The thickness of the vegetables is at your discretion: cut them thinner for faster cooking or thicker for a crunchier result.

  If you like, you can add other vegetables to your chicken with pineapple, such as celery, mushrooms, or green beans.

  

• Let’s move on to the chicken: take the chicken breast and cut it into cubes of the desired size. For a larger and more flavorful bite: cut the cubes about 1-1.5 inches. This will allow you to fully enjoy the flavor of the chicken and make the dish more substantial.

  For a smaller and more delicate bite: cut the cubes about 0.5 inches. This will make them easier to chew and better complement the vegetables.

  The choice of cube size is at your taste: follow your cooking style and choose the size you prefer.

  

• Let’s start by heating the oil: pour a drizzle of extra virgin olive oil into a non-stick pan or, if you prefer, a carbon steel wok. Heat the oil over medium-high heat, until it’s hot but not smoking.
  

  

• When the spices are well toasted in the hot oil, we can add the chicken cubes.
  
  Brown the chicken over high heat, stirring often with a spatula or wooden spoon, to ensure even cooking.
  Avoid overcrowding the pan: if necessary, cook the chicken in two batches to avoid lowering the temperature and to achieve even browning.
  
  The browning time will depend on the size of the chicken cubes: generally, it will take about 5-7 minutes to achieve a surface browning and exterior cooking, while the inside will remain slightly pink.
  
  Don’t worry if the chicken is not fully cooked at this stage: cooking will continue later with the addition of pineapple and sauce.

  

• Once the chicken is browned and cooked on the outside, we add the vegetables: carrots, bell peppers, and onion.

  
  Remember that we can also use other vegetables to our liking, such as green beans, zucchini, or mushrooms.

  
  If we want a more intense flavor, we can add the vegetables to the chicken a couple of minutes before the end of cooking, so they get flavored with the sauce.

  
  At this point, we cover the pan with a lid and let it cook for about 10 minutes over medium-low heat.

  Cooking with the lid will help tenderize the chicken and cook the vegetables evenly, creating a tasty sauce.

  
  We stir occasionally to ensure even cooking.

  After 10 minutes, we can proceed to the next phase: adding the pineapple and sauce.

  

• Once the vegetables are cooked, we add the blended pineapple (or chopped, if you prefer) to the chicken and vegetables.

  
  This step is optional, but if you want a creamier texture, blending a part of the pineapple before adding it to the dish is a great idea.

  Remember to adjust the amount of blended pineapple to your taste: the goal is to achieve a delicate creaminess without overshadowing the flavor of the other ingredients.

  At this point, we add the soy sauce and oyster sauce. The soy sauce will give the dish a savory and umami flavor, while the oyster sauce is the secret to the taste of this dish.

  
  If you don’t have oyster sauce, don’t worry: you can simply add more soy sauce to balance the flavor. Start with a tablespoon of soy sauce and a teaspoon of oyster sauce, then taste the dish and adjust the quantities according to your taste.

  
  Mix all the ingredients well to blend the sauce with the chicken, vegetables, and pineapple.
  Cook for another minute or two, just enough time to flavor the chicken and vegetables well with the sauce.
  Taste the dish again and adjust the amount of soy sauce and oyster sauce if necessary.
  

  

• After adding the blended pineapple to the chicken and vegetables, we turn off the heat and, with the stove off, we add the rest of the pineapple cut into cubes. Mix well to blend all the ingredients and cover the pan again with the lid.

  Let it rest for about ten minutes, so all the flavors blend perfectly.

  Before serving, sprinkle with finely chopped coriander or another aromatic herb of your choice, like parsley, mint, or basil.

  

• And here is your chicken with pineapple ready to be enjoyed!

  
  An exotic, tasty dish perfect for the summer season, this main dish will conquer everyone’s palate with its sweet and sour blend of flavors and its soft yet crunchy texture.

  
  As an ideal side dish, we recommend pairing the chicken with pineapple with white or basmati rice, which pairs well with the sauce and balances the flavors of the dish.

  
  A tip: If you want to make the dish even more scenic, you can serve the chicken with pineapple inside the hollowed-out halves of a fresh pineapple.
  
  Bon appétit!
  From DadCook, with best wishes for cooking

  P.S. Don’t forget to leave a comment below if you tried the recipe and let me know if you liked it!
  
  Also, if you have suggestions or alternative variations, I will be happy to read them and share them with other cooking enthusiasts.