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Pollo en Piña Chicken in Pineapple Recipe

Pollo en Piña Chicken in Pineapple

Tender browned chicken simmers in a tomato, pineapple, onion, garlic, and spice sauce for a richly savory meal with a sunny sweet-tart finish. Add the pineapple near the end so the chunks stay pleasantly juicy and intact.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 minute
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Chicken and Seasoning
  • 2 lb (900 g) Bone-in, skin-on or skinless chicken thighs and drumsticks
  • 1 1/2 tsp Kosher salt, divided
  • 1/2 tsp Freshly ground black pepper
  • 2 tbsp Vegetable oil
Aromatics
  • 1 medium Medium yellow onion, finely chopped
  • 3 cloves Garlic cloves, minced
Sauce
  • 2 or 1 1/2 medium tomatoes or cups Medium ripe tomatoes, finely chopped, or canned diced tomatoes
  • 2 cups Pineapple chunks, fresh or canned
  • 1 cup Reserved pineapple juice or unsweetened pineapple juice
  • 1 tbsp Tomato paste
  • 1 tsp Dried Mexican oregano
  • 1/2 tsp Ground cumin
  • 1 leaf Bay leaf
  • 1/2 or 1 tsp or stick Ground cinnamon or small cinnamon stick
Finishing Ingredients
  • 1 tbsp Brown sugar, only if pineapple is tart
  • 1 tbsp White vinegar or fresh lime juice
  • 1/2 cup Water or chicken stock, as needed
For Serving
  • As needed Chopped cilantro

Method
 

Step-by-Step
  1. Pat the chicken dry and season all over with 1 teaspoon kosher salt and the black pepper.
  2. Heat the vegetable oil in a large heavy skillet or Dutch oven over medium-high heat. Brown the chicken in batches for about 3 to 4 minutes per side, then transfer it to a plate; it does not need to be fully cooked yet.
  3. Reduce the heat to medium and cook the chopped onion for 4 to 5 minutes, until softened. Add the garlic and cook for 30 seconds, stirring so it becomes fragrant without browning.
  4. Stir in the tomatoes, tomato paste, Mexican oregano, cumin, bay leaf, cinnamon, remaining 1/2 teaspoon salt, pineapple juice, and water or stock. Scrape the browned bits from the bottom of the pan as the liquid comes to a gentle simmer.
  5. Return the chicken to the pan, cover, and simmer gently for 25 to 30 minutes, turning the pieces once. Continue until the chicken reaches at least 165°F (74°C) internally and the sauce has thickened.
  6. Add the pineapple chunks during the final 8 to 10 minutes of cooking. Stir in the vinegar or lime juice and add the brown sugar only if the pineapple tastes tart.
  7. Remove the bay leaf and cinnamon stick before tasting the sauce. Adjust the salt and pepper, then serve with white rice, arroz blanco, or warm tortillas and chopped cilantro if desired.

Notes

Use pineapple packed in juice rather than heavy syrup. If using syrup-packed pineapple, omit the brown sugar and reduce the liquid slightly. Add pineapple near the end because prolonged boiling can make fresh pineapple mushy and may give the sauce an overly sharp flavor.