Cuisine Latin American South American Peruvian Peruvian Pineapple Chicken (Pollo a la Pina) 4.6 (16) 15 Reviews 8 Photos Peruvian pineapple chicken (pollo a la pina) consists of fried and battered chicken medallions glazed in a sweet pineapple sauce mixed with pineapple chunks, slices of red bell pepper, and green onions with warm Latino spices. Serve it with a side of white rice. Submitted by tooth Updated on November 19, 2024 Save Rate Print Share Close Add Photo 8 8 8 8 Prep Time: 25 mins Cook Time: 25 mins Total Time: 50 mins Servings: 4 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 4 servings 1 ½ tablespoons soy sauce 1 teaspoon salt ½ teaspoon ground black pepper ½ teaspoon garlic powder ½ teaspoon ground cumin 3 boneless, skinless chicken breasts, sliced into bite-sized medallions 1 (20 ounce) can pineapple chunks in syrup, undrained 1 ½ cups white sugar 2 cups potato starch, or as needed 1 tablespoon vegetable oil, or more as needed 1 teaspoon vegetable oil 2 tablespoons tomato paste 1 red bell pepper, cored and sliced 3 green onions, sliced Directions Whisk soy sauce, salt, black pepper, garlic powder, and cumin together in a large glass or ceramic bowl. Add chicken medallions; toss to evenly coat. Set aside to marinate. Combine pineapple chunks, syrup, and sugar in a medium saucepan over medium-high heat; bring to a boil. Boil until sugar has dissolved, 2 to 3 minutes. Off heat, transfer pineapple chunks to a bowl; leave syrup in the pan. Place potato starch in a bowl. Remove chicken from marinade and shake off excess. Discard remaining marinade. Dredge chicken in potato starch; shake off excess. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add chicken, working in batches and adding more oil if necessary, and fry until golden brown and crunchy, about 3 minutes per side. Transfer to a paper-towel-lined plate. Heat remaining 1 teaspoon vegetable oil in a wok. Add tomato paste; cook and stir until paste darkens, being careful it does not burn. Add bell pepper; cook until slightly softened but still crispy, 1 to 2 minutes. Add chicken and pineapple chunks; slowly pour in some syrup until mixture is lightly glazed; reserve remaining syrup for another use. Sprinkle with green onions. Cook's Note: Corn starch can be used in place of potato starch, if preferred. Editor's Note: Nutrition data for this recipe includes the full amount of sauce and potato starch. The actual amount of sauce and potato starch consumed will vary. I Made It Print 35 home cooks made it! Nutrition Facts (per serving) 792 Calories 7g Fat 165g Carbs 21g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 792 % Daily Value * Total Fat 7g 9% Saturated Fat 1g 7% Cholesterol 50mg 17% Sodium 1038mg 45% Total Carbohydrate 165g 60% Dietary Fiber 3g 9% Total Sugars 78g Protein 21g 41% Vitamin C 53mg 58% Calcium 72mg 6% Iron 3mg 18% Potassium 512mg 11% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.