Slightly sweet, savory and spicy, this pineapple chicken with pineapple salsa is easy to make and so flavorful! Serve it with coconut or plain rice.
Back at the beginning of the first pandemic lockdown, I was already addicted to finding reading material through the Libby app and my own library cards. I borrowed lots of books, of course, but I also searched for magazine with recipes.
One day I came across one called Koe’sister from South Africa. It was brand new, created from a desire to share and preserve family recipes during the pandemic. Published in a mix of English and Afrikaans, it opened a window on a world I had only touched tangentially, through South African friends.
Funnily enough, as I read one issue, I discovered that one of my expat friends was a contributor! How tiny is this world of ours?
I also discovered that South African cuisine is as diverse as ours in the United States and includes a subset of culture and recipes from Malays who settled in the Cape area, bringing their love of spices and curries. I was introduced to cookbook authors like Fadella Williams who wrote The Cape Malay Illustrated Cookbook, Cariema Isaacs who has authored four cookbooks - all focused on her Cape Malay heritage and recipes - as well as blogger and author Salwaa Smith and her self-published Cape Malay Cooking & Other Delights.
Both The Cape Malay Illustrated Cookbook and Smith’s blog have many wonderful flavorful recipes but two in particular caught my eye because New York Times Cooking had shared something similar just before I found them. Williams calls hers “pineapple peri-peri chicken” and Smith titles her simply “pineapple chicken.” Both use canned pineapple but Smith’s was closer in flavor profile to the NYT Cooking version.
Of course, these three recipes for chicken with pineapple sent me down an internet rabbit hole, looking for more Cape Malay recipes. Hey, we were on lockdown. I had all the time in the world.
Cape Malay-ish Pineapple Chicken with Pineapple Salsa
As you can tell from my title, I did finally get around to making some pineapple chicken and I’m here to tell you, it is SO GOOD. I took some liberties by using fresh pineapple and adding the pineapple salsa recommended by NYT Cooking, hence the -ish.
Ingredients
1 ½ pounds or 680g boneless, skinless chicken breasts
For the marinade:
3 packed tablespoons dark brown sugar
2 tablespoons rice vinegar
1 tablespoon soy sauce
1 tablespoon fish sauce
2 tablespoons olive oil, plus more for cooking
1/2 teaspoon fine sea salt
3 cloves garlic, smashed and minced
½ teaspoon ground cayenne
½ teaspoon black pepper
2 tablespoons finely grated fresh pineapple, including accumulated juices
For the pineapple salsa:
¼ medium red onion, finely diced
1 cup or 170g fresh pineapple
Small handful fresh cilantro, finely chopped
1 red chili pepper, thinly sliced
For serving:
Cooked white or brown rice (also nice with coconut rice)
Method
Cut the chicken breasts into bite-sized chunks.
In a large Ziploc bag, stir together the brown sugar, rice vinegar, soy sauce, fish sauce, 2 tablespoons olive oil, salt, minced garlic, ground cayenne and black pepper.
Transfer 1 generous tablespoon of the mixture to a medium bowl and add the chopped onion. Stir well.
Cut the pineapple for the salsa into 1/2 in or 1 cm chunks. Add them to the onion bowl along with the cilantro and chili pepper. Toss until well-mixed and set aside.
Finely grate two tablespoons of the remaining pineapple. Add the pineapple and any juice to the marinade in the plastic bag.
Add the chicken chunks and toss to coat. Squeeze all the air you can out of the bag and seal. Set it aside to marinate at room temperature for 15 minutes (and no longer, otherwise the chicken turns mushy.)
Once the chicken is done marinating, pour the chicken into a sieve or strainer over a bowl to collect the leftover marinade.
Heat a large nonstick skillet over medium-high and add enough olive oil to lightly coat the bottom of the pan. Cook the chicken pieces in batches so they don’t touch and are in a single layer.
Cook until the bottoms are browned, 2 to 3 minutes. Turn them and continue cooking, until browned on all sides, a few minutes more.
Once the chicken is all on the plate, pour the leftover marinade into the pan and whisk while it cooks. Make sure to heat it to bubbling for several minutes to make sure it’s cooked through.
Tip the chicken pieces and any juice that has accumulated on the plate back into the pan.
Stir well to coat the chicken in the cooked marinade and heat until the chicken is piping hot and ready to serve. Serve with rice and the spicy pineapple salsa.
Enjoy!
It’s Sunday FunDay and today we are sharing recipes from African cuisines and cultures. Many thanks to our host, Sue of Palatable Pastimes. Check out the links below:
- Cape Malay-ish Pineapple Chicken with Pineapple Salsa from Food Lust People Love
- Chicken and Jollof Rice (Nigerian) from Palatable Pastime
- East African Chapati from Amy's Cooking Adventures
- Githeri from Mayuri's Jikoni
- Red Harissa Chicken from Sneha's Recipe
- Rgaif (Moroccan Flat Bread) from Karen's Kitchen Stories
We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.
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