This stir-fry type recipe, featuring chicken with pineapple and almonds, has been a favorite of my family for over four decades. I first tasted something similar while visiting friends in England who were living on their sailboat.
We spent many evenings with them and shared lots of different meals, but this one stands out. It is great for entertaining as it can be made ahead and the flavor of the dish improves after standing for a while.
Chicken with Pineapple and Almonds, the Basics
Serves – 4-6
Preparation Time – 15 minutes
Cooking Time – 40 mins
2 oz Slivered Almonds
1 lb Skinless Boneless Chicken
2 Tablespoons of Flour
3 Tablespoons of Olive Oil, Divided
1 Medium Onion
1 Red Bell Pepper
1/2 Cup of frozen Peas
1 16 oz. Can Pineapple Chunks, Drained
1 Tablespoon of Corn Starch
Cut chicken into 1-inch cubes and place in a medium bowl. Add flour, salt and pepper and toss to coat the chicken evenly.
Peel the onion and cut into quarters. Then slice.
Remove the seeds from red bell pepper, cut into quarters and slice.
Drain the pineapple and reserve juice.
Heat 2 tablespoons of oil in a skillet and add the almonds. Lightly toast until golden, stirring to prevent burning – approximately 1-2 minutes. Remove from the pan with a slotted spoon. Reserve.
Add the chicken to the skillet and stir occasionally until all sides of the chicken are nicely golden. Remove from the pan and keep warm.
Add remaining 1 tablespoon of oil to the skillet and add the onion. Sauté until translucent. Add peppers and cook for an additional 2-minutes, stirring frequently.
Lower the heat slightly. Add the chicken, drained pineapple and peas.
Cover the skillet and let chicken cook for about 5 minutes.
Mix 1 tablespoon of corn starch with pineapple juice and make up to 1 cup with water.
Return heat to medium-high and add the juice and cornstarch mixture.
Stir continuously until thickened.
Save some almonds for decoration and add the reminder to the chicken. Stir in gently.
Test for seasoning and serve with rice.
Replace the chicken with lamb for another delicious flavor.
Note: I used an electric skillet because it is easy to control the temperature and is large enough to accommodate all the ingredients.
What is your favorite chicken dish? Do you have any recipes that have been in your family for generations? Do you want us to feature more recipes on Sixty and Me? Let’s have a chat!
This recipe was written by Lenore Bailey.
Image credit: Lenore Bailey