Hakka Chinese Pineapple Chicken Recipes

Steps:

• Combine soy sauce, 2 tablespoons olive oil, paprika, and salt in a bowl. Add chicken strips and let marinate while preparing the remaining ingredients.
• Heat the remaining 1 tablespoon of olive oil in a wok. Add bell pepper and stir-fry for 3 minutes. Add scallions and cook for 2 more minutes. Remove chicken from marinade and add to the wok; discard marinade. Cook, stirring occasionally, until chicken is cooked through and no longer pink in the centre, 10 to 15 minutes.
• Combine pineapple juice and cornstarch in a bowl; mix together. Add pineapple chunks to the skillet and cook for 2 to 3 minutes. Pour in pineapple juice mixture and bring to a boil. Simmer until sauce has thickened, about 3 minutes.

Steps:

• Slice boneless chicken into cubes.
• Slices onions into cubes.
• Heat oil and add onions and cook on medium heat until onions soften and become golden. Then add chopped garlic and wait until it browns. Add garlic after onions, as garlic tends to burn quicker than onions.
• Add chicken to garlic and let it cook. After 5 minutes, add salt and pepper. Chicken will release its water. Let it cook until almost all the water is gone.
• Slice Red Pepper into cubes and the green chillies at an angle. Add them to the chicken and let it all cook until the vegetables soften a little.
• Add the Aroy-D sweet chilli Sauce.
• Cut slices of pineapple into quarters, so each slice gives you four pieces. And add the whole can worth of pineapple into the chicken dish.
• If you'd like a little bit more gravy, dissolve the flour in 1 cup water, and stir leaving no lumps. Then add it to the chicken.
• Lastly, if you'd like a little bit more spice, you can add a teaspoons of Sriracha hot sauce.