For the sauce
1 medium pineapple (850g)
2 soup spoons of oil
1/4 cup of butter (50g)
3 large onions (450g), thinly sliced
1 cup of water (240ml)
100g of peeled and chopped ginger
3 soup spoons of soy sauce (shoyu)
1.5 kg of boneless and cut into 2.5 cm pieces chicken breast, thighs, and wings
5 crushed garlic cloves
1/2 soup spoon of salt
1 soup spoon of ground cayenne pepper
3 soup spoons of oil
300g of chopped spinach
For the sauce
1 medium pineapple (850g)
2 soup spoons of oil
1/4 cup of butter (50g)
3 large onions (450g), thinly sliced
1 cup of water (240ml)
100g of peeled and chopped ginger
3 soup spoons of soy sauce (shoyu)
1.5 kg of boneless and cut into 2.5 cm pieces chicken breast, thighs, and wings
5 crushed garlic cloves
1/2 soup spoon of salt
1 soup spoon of ground cayenne pepper
3 soup spoons of oil
300g of chopped spinach
Prepare the sauce: peel the pineapple and remove any black spots
Cut into 0.5 cm thick slices, then into triangles approximately 3 cm in size. Reserve
In a large skillet over low heat, melt the butter with the oil
Add the onion and cook, stirring occasionally, until golden brown and tender (approximately 10 minutes)
Using a slotted spoon, transfer the onion to a bowl and reserve
In the same skillet, fry the pineapple in high heat, stirring frequently and adding water as needed, until caramelized (approximately 10 minutes)
Add the reserved onion, ginger, and soy sauce and cook until the ginger is tender (approximately 15 minutes). Reserve
In a large bowl, season the chicken with garlic, salt, and cayenne pepper. Reserve
In the same skillet, melt the butter in high heat
Add the chicken and fry, stirring occasionally, until cooked through and caramelized (approximately 10 minutes)
Add the spinach and cook, stirring occasionally, until wilted (approximately 3 minutes)
Add the pineapple sauce and let it simmer for approximately 2 minutes
Serve
Approximately 407 calories per serving
Note: The spinach is a minor ingredient, and ginger is a typical ingredient in Indian cuisine.
