Chicken thighs and pineapple in one pan on the stove, no oven, no braise, no waiting. The pineapple chars, collapses and turns into the sauce, and Mexican Chilli Crunch brings the guajillo smoke and a tart hibiscus edge that keeps all that sweetness honest.
40 mins. Serves 4.
Ingredients
- 800g chicken thighs, boneless
- ½ fresh pineapple, in chunks
- 3 dessertspoons Plateit Mexican Chilli Crunch
- 2 tbsp tamari
- 1 tbsp brown sugar
- 2 cloves garlic, sliced
- Steamed rice, to serve
- Coriander + lime, to serve
Method
- Brown the thighs hard in a wide pan, skin side first if they have it. Set aside.
- Char the pineapple chunks in the same pan until the edges blacken. Add the garlic for the last minute.
- Tamari, brown sugar, a splash of water and 2 dessertspoons of the Mexican Chilli Crunch in. Scrape the pan.
- Chicken back in. Simmer 15 mins, lid off, until sticky and the pineapple has half collapsed.
- Over rice. The last spoon of crunch on top, then coriander and lime.
Swap it: Tinned pineapple works at a pinch. Drain it hard and char it harder, the sugar syrup burns fast.
