1 kg of chicken thighs
Salt and black pepper to taste
4 tablespoons of olive oil
4 cloves of garlic, minced
1 cup of chopped onion
4 cups of pineapple chunks
1 cup of water
3 cups of cooked pineapple, cut into 0.5 cm thick slices (180g)
2 tablespoons of chopped fresh parsley
2 tablespoons of thinly sliced scallions
1 kg of chicken thighs
Salt and black pepper to taste
4 tablespoons of olive oil
4 cloves of garlic, minced
1 cup of chopped onion
4 cups of pineapple chunks
1 cup of water
3 cups of cooked pineapple, cut into 0.5 cm thick slices (180g)
2 tablespoons of chopped fresh parsley
2 tablespoons of thinly sliced scallions
Season the chicken with salt and black pepper
Heat the olive oil in a medium-sized non-stick skillet
Add the garlic and onion and sauté until they start to brown
Add the chicken and cook until it's nicely browned
Add the pineapple, water, and tomato chunks
When it starts to boil, reduce the heat, cover, and simmer, stirring occasionally, until the meat is tender
Add the cooked pineapple, parsley, and scallions and serve still warm
Serves 8
228 calories per serving.
