Spicy Pineapple Hakka Chicken Delight
Indulge in the vibrant flavors of Hakka Chinese cuisine with this spicy Pineapple Chicken Delight! A beloved dish in Pakistan, this recipe showcases a delightful balance of sweetness from succulent pineapple and a kick of spice from robust herbs and sauces. Each bite of tender chicken, infused with aromatic spices and fresh vegetables, pairs perfectly with either plain boiled rice or fragrant fried rice. A sure crowd-pleaser for family gatherings or weeknight dinners, this dish is as joyful to make as it is to eat. Bring the taste of authentic Hakka Chinese right to your kitchen and impress your family and friends with this heartwarming creation.
4-6 servings
Servings
110
Calories
13
Ingredients
Ingredients
Pineapple rings
1 (8-ounce) can (Cut into quarters)
Aroy-D sweet chili sauce
3/4 cup (Ready to use)
Boneless chicken
1 lb (Cut into cubes)
Onions
2 medium (Cubed)
Red pepper (Capsicum)
1 (Cubed)
Green chilies
2 (Sliced at an angle)
Garlic cloves
3-4 (Minced)
Cooking oil
2 tablespoons (For sautéing)
Salt
1 teaspoon (To taste)
Black pepper
1 teaspoon (To taste)
Flour
1 tablespoon (To thicken)
Water
1 cup (For dissolving flour)
Sriracha hot sauce
1 teaspoon (To taste)
Instructions
1
Begin by slicing the boneless chicken into bite-sized cubes and set aside.
2
Cube the onions for even cooking and add them to a heated pan with cooking oil over medium heat.
3
Sauté the onions until they turn translucent and golden brown, then add minced garlic. Cook until the garlic becomes aromatic but not burnt.
4
Once the garlic has browned, introduce the chicken to the pan. Cook for about 5 minutes, stirring occasionally until the chicken changes color.
5
Season the chicken with salt and black pepper. Allow the chicken to cook until it releases its juices and most of the liquid evaporates.
6
Meanwhile, chop the red pepper into cubes and slice the green chilies at an angle. Add these vegetables to the chicken and stir well, cooking until they soften slightly.
7
Pour in the Aroy-D sweet chili sauce, stirring to coat the chicken and vegetables evenly.
8
Cut the pineapple rings into quarters and add both the pineapple pieces and juice from the can into the chicken mixture. Stir to combine.
9
If you prefer more gravy, dissolve flour in 1 cup of water, ensuring no lumps remain, and add this mixture to the pan. Stir well.
10
For a spicier kick, incorporate Sriracha hot sauce to taste. Continue to cook for a few more minutes until everything is heated through and well combined.
11
Serve hot over boiled or fried rice and enjoy your flavorful Hakka creation!
Nutrition Information
3.3g
Fat
11.7g
Carbs
8.3g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Spicy Pineapple Hakka Chicken Delight?
It is a vibrant Hakka Chinese dish popular in Pakistan that balances the sweetness of succulent pineapple with a spicy kick from herbs and sauces.
What are the main ingredients in this recipe?
The key ingredients include boneless chicken, pineapple rings, Aroy-D sweet chili sauce, onions, red pepper, and green chilies.
How many servings does this recipe provide?
This recipe makes 4-6 servings.
What is the calorie count per serving?
Each serving contains approximately 110 calories.
How much protein is in one serving?
There are 8.3g of protein per serving.
What kind of chicken is best for this dish?
Boneless chicken cut into bite-sized cubes is recommended for this recipe.
Can I use fresh pineapple instead of canned?
Yes, though the recipe specifically uses canned pineapple rings and the juice from the can to enhance the sauce.
How do I thicken the sauce for this chicken dish?
Dissolve 1 tablespoon of flour in 1 cup of water, ensuring no lumps remain, and add it to the pan.
Is this recipe very spicy?
The dish features a balance of heat from green chilies and Sriracha, but it is balanced by the sweetness of the pineapple and sweet chili sauce.
What brand of sweet chili sauce is suggested?
The recipe recommends using Aroy-D sweet chili sauce.
How should I prepare the onions?
The onions should be cubed and sautéed until they turn translucent and golden brown.
What is the fat content per serving?
Each serving contains about 3.3g of fat.
How should the green chilies be cut?
The green chilies should be sliced at an angle.
Can I adjust the level of spiciness?
Yes, you can incorporate Sriracha hot sauce to your personal taste preference.
What side dishes pair well with Hakka Chicken?
It pairs perfectly with either plain boiled rice or fragrant fried rice.
How many carbohydrates are in a serving?
There are 11.7g of carbohydrates per serving.
How many garlic cloves are required?
The recipe calls for 3-4 minced garlic cloves.
What vegetables are included in the recipe?
The recipe includes onions, red pepper (capsicum), and green chilies.
How long should I cook the chicken initially?
Cook the chicken for about 5 minutes, stirring occasionally until it changes color.
What should I do with the juice from the pineapple can?
Add the juice from the can into the chicken mixture along with the pineapple pieces to create the sauce.
When do I add the salt and black pepper?
Season the chicken with salt and black pepper after it has changed color and released its juices.
How should the red pepper be prepared?
The red pepper (capsicum) should be chopped into cubes.
What is the total number of ingredients used?
The recipe uses a total of 13 ingredients.
Can I make this dish for a family gathering?
Yes, it is described as a crowd-pleaser and is ideal for family gatherings or weeknight dinners.
Is there any sugar or cholesterol info available?
Data for sugar and cholesterol is not provided for this specific recipe.
What type of oil is used?
The recipe calls for 2 tablespoons of cooking oil for sautéing.
How do I ensure the garlic doesn't burn?
Add the minced garlic after the onions are translucent and cook only until it becomes aromatic.
Can I substitute the flour for thickening?
While the recipe calls for flour, cornstarch is a common alternative for thickening Hakka-style gravies.
What size should the pineapple pieces be?
The pineapple rings should be cut into quarters.
What is the primary cooking method used?
The dish is primarily prepared by sautéing and simmering in a pan over medium heat.