Chicken with Pineapple, Ginger, and Scallions

Name: Chicken with Pineapple, Ginger, and Scallions
Yield: 12
Ingredients: For the sauce; 1 medium pineapple (850 g); 2 soup spoons of olive oil; 1/4 cup of butter (50 g); 3 large onions (450 g), thinly sliced; 1 cup of water (240 ml); 100 g of ginger, peeled and cut into sticks; 3 soup spoons of soy sauce (shoyu); 1.5 kg of chicken breast, thigh, and drumstick, boneless and cut into 2.5 cm pieces; 5 cloves of garlic, crushed; 1/2 soup spoon of salt; 1 tablespoon of paprika flakes; 3 soup spoons of olive oil; 300 g of scallions, thinly sliced

1
For the sauce
2
1 medium pineapple (850 g)
3
2 soup spoons of olive oil
4
1/4 cup of butter (50 g)
5
3 large onions (450 g), thinly sliced
6
1 cup of water (240 ml)
7
100 g of ginger, peeled and cut into sticks
8
3 soup spoons of soy sauce (shoyu)
9
1.5 kg of chicken breast, thigh, and drumstick, boneless and cut into 2.5 cm pieces
10
5 cloves of garlic, crushed
11
1/2 soup spoon of salt
12
1 tablespoon of paprika flakes
13
3 soup spoons of olive oil
14
300 g of scallions, thinly sliced

Ingredients

1
For the sauce
2
1 medium pineapple (850 g)
3
2 soup spoons of olive oil
4
1/4 cup of butter (50 g)
5
3 large onions (450 g), thinly sliced
6
1 cup of water (240 ml)
7
100 g of ginger, peeled and cut into sticks
8
3 soup spoons of soy sauce (shoyu)
9
1.5 kg of chicken breast, thigh, and drumstick, boneless and cut into 2.5 cm pieces
10
5 cloves of garlic, crushed
11
1/2 soup spoon of salt
12
1 tablespoon of paprika flakes
13
3 soup spoons of olive oil
14
300 g of scallions, thinly sliced

Directions

1
Prepare the sauce: peel the pineapple and remove the brown spots
2
Cut into 0.5 cm slices, then triangles approximately 3 cm in size. Reserve
3
In a large skillet, over low heat, melt the butter with olive oil
4
Add the onion and cook, stirring occasionally with a wooden spoon, until golden brown and soft (approximately 10 minutes)
5
Use a slotted spoon to transfer the onion to a bowl and reserve
6
In the same skillet, pan-fry the pineapple over high heat, stirring and adding water as needed, until caramelized (approximately 10 minutes)
7
Add the reserved onion, ginger, and soy sauce and cook until the ginger is soft (approximately 15 minutes). Reserve
8
In a large bowl, season the chicken with garlic, salt, and paprika. Reserve
9
In the same skillet, heat the olive oil over high heat
10
Add the chicken and pan-fry, turning, until cooked through and golden brown (approximately 10 minutes)
11
Add the scallions and cook, stirring, until soft (approximately 3 minutes)
12
Add the pineapple sauce and let it warm up (approximately 2 minutes)
13
Serve
14
407 calories per serving
15
Note: Scallions are a miner's favorite, and ginger is a typical ingredient in Indian cuisine.