Braised Chicken with Pineapple and Peppers

Name: Braised Chicken with Pineapple and Peppers
Total time: 45 min
Ingredients: 500g chicken wings, cut into pieces; 1 cup fresh pineapple, cubed; 1 green bell pepper, diced; 1 red bell pepper, diced; 2 tablespoons cooking wine; 3 tablespoons soy sauce; to taste salt; to taste black pepper; 2 tablespoons vegetable oil; 1/2 cup water

Tender chicken pieces braised with sweet pineapple and colorful bell peppers in a savory soy sauce glaze. This Hakka classic balances sweet, savory, and smoky flavors in one comforting dish.

45 min

Easy

0 favorites

Braised Chicken with Pineapple and Peppers

Story

A homey Hakka dish that brings together juicy chicken with the natural sweetness of pineapple. The bell peppers add color and a slight crunch, while the soy sauce creates a beautiful caramelized glaze. Great served over steamed rice.

Ingredients

chicken wings, cut into pieces 500g

fresh pineapple, cubed 1 cup

green bell pepper, diced 1

red bell pepper, diced 1

cooking wine 2 tablespoons

soy sauce 3 tablespoons

salt to taste

black pepper to taste

vegetable oil 2 tablespoons

water 1/2 cup

Instructions

Season the chicken

Place chicken pieces in a bowl. Add cooking wine, a pinch of salt, freshly cracked black pepper, and a splash of soy sauce. Toss to coat evenly. Let it sit for about 30 minutes so the flavors soak in.

Prep the produce

While the chicken marinates, cut the pineapple into bite-sized cubes. Dice the green and red bell peppers into similar-sized pieces. You can briefly soak the pineapple in lightly salted water if you like it less acidic.

Sear the chicken

Heat oil in a large pan or wok over medium-high heat. Add the marinated chicken pieces and cook until they turn golden on the outside, about 5-6 minutes. Give them a stir now and then so they don't stick.

Braise with pineapple

Pour in the remaining soy sauce and add the water. Bring to a gentle simmer, then cover and let cook for 10 minutes until the chicken is nearly cooked through. Add the pineapple cubes and diced peppers. Cover and cook another 5-7 minutes until everything is tender and the sauce has thickened into a glossy glaze.

Finish and serve

Taste and adjust seasoning with more salt or pepper if needed. The sauce should be sweet-savory and cling to the chicken. Remove from heat and serve hot over steamed rice.