Peruvian Food: Pineapple Chicken Delight (Pollo a la Piña)

Intro: A Taste of Peruvian Pineapple Chicken

When it comes to Peruvian food, there’s no shortage of flavors to explore. This Pineapple Chicken, or Pollo a la Piña, brings a burst of tropical sweetness balanced with savory spices. Perfectly fried and lightly coated in a rich pineapple glaze, these golden chicken medallions combine the sweetness of pineapple, the crunch of red bell peppers, and the warmth of classic Latino spices. This recipe brings a taste of Peru’s culinary diversity to your kitchen, with a dish that’s as visually appealing as it is delicious.

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Ingredients List

For the Chicken Marinade

• 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

For the Pineapple Sauce

• 1 (20-ounce) can of pineapple chunks in syrup
• 1 ½ cups white sugar

For Frying and Stir-frying

• 2 cups potato starch (or corn starch, if preferred)
• 1 tablespoon vegetable oil (plus more as needed)
• 1 teaspoon vegetable oil (for stir-frying)
• 2 tablespoons tomato paste
• 1 red bell pepper, cored and sliced
• 3 green onions, sliced

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Step-by-Step Directions

Step 1: Marinate the Chicken

In a large bowl, mix together the soy sauce, salt, pepper, garlic powder, and ground cumin. Toss the sliced chicken medallions into this mixture, ensuring each piece is coated evenly. Set aside for at least 15 minutes to allow the flavors to meld with the chicken.

Step 2: Create the Pineapple Glaze

Empty the pineapple can into a medium pot, including both the chunks and the syrup. Add the sugar and heat over medium-high until it reaches a low boil. Let it simmer, stirring occasionally, until the sugar fully dissolves (about 2–3 minutes). Remove the pot from heat, transferring the pineapple chunks to a separate bowl while leaving the syrup in the pot.

Step 3: Prep the Chicken Medallions

Place the potato starch in a shallow bowl. Coat each marinated chicken medallion in the starch, shaking off any excess for a light coating. This layer gives each bite a crispy texture that will contrast beautifully with the tender inside.

Step 4: Fry the Chicken

Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. In batches, fry the chicken until golden and crispy, about 3 minutes per side. Add extra oil as necessary between batches. Transfer cooked chicken to a plate lined with paper towels to absorb any extra oil.

Step 5: Final Assembly in the Wok

In a wok or large frying pan, add 1 teaspoon of vegetable oil. Over medium heat, add the tomato paste, stirring until it deepens in color—be cautious to prevent burning. Next, toss in the sliced bell pepper, stir-frying until it softens slightly but maintains a crisp bite (about 1–2 minutes).

Add the fried chicken medallions and pineapple chunks to the wok. Pour in a portion of the pineapple syrup, mixing everything gently until all ingredients are lightly glazed. Sprinkle the sliced green onions for a final burst of color and flavor.

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Serving Suggestions and Sides

For a true taste of Peruvian food, serve Pollo a la Piña with a side of steamed white rice. The fluffy grains absorb the sweet and savory pineapple sauce, creating a perfect balance on the plate. Garnishing with fresh cilantro or lime wedges can add a refreshing note that enhances each bite.

Additional Tips for Success

1. Marinade Time: Allow the chicken to marinate for at least 15–20 minutes, ideally longer if you can. The more time, the richer the flavors.
2. Starch Choice: Potato starch yields a crisper, lighter crust, while corn starch works well if it’s what you have on hand.
3. Control the Glaze: Add the syrup gradually to avoid oversaturating the chicken and keep the coating crispy.

Health Note

The calorie count may vary depending on the amount of syrup you use. Adjust the amount of sugar for a lighter, less sweet glaze if preferred.

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A Deeper Dive into the Dish’s Cultural Roots

Peruvian food is known for its cross-cultural influences, particularly Spanish, Indigenous, African, and Asian elements. Pollo a la Piña illustrates this fusion beautifully. Soy sauce, an ingredient introduced by the large Chinese community in Peru, adds a savory note to the dish, while pineapple—a tropical fruit abundant in Peru’s coastal areas—brings a burst of natural sweetness. In this dish, the combination of sweet and savory creates a unique, unforgettable experience.

Conclusion: Bringing Peruvian Flavors to Your Table

Pollo a la Piña is more than just a meal; it’s an invitation to explore the dynamic world of Peruvian food. Each bite offers a harmonious blend of spices, crispy textures, and fruity glaze, celebrating Peru’s love for vibrant, layered flavors. Whether it’s your first time exploring Peruvian cuisine or you’re a seasoned fan, this Pineapple Chicken will captivate your taste buds and transport you to the sunny coasts and bustling markets of Peru.

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FAQs

What is Pollo a la Piña?

Pollo a la Piña, or Pineapple Chicken, is a Peruvian dish featuring fried chicken medallions glazed in a sweet and tangy pineapple sauce, with bell peppers and green onions for added flavor and crunch.

Can I use fresh pineapple instead of canned?

Yes, fresh pineapple can be substituted, though you may need to add some liquid (like pineapple juice) and sugar to achieve the right consistency for the glaze.

What’s the best starch for crispy chicken?

Potato starch tends to provide the crispiest finish. Corn starch also works well if it’s what you have available.

Is this dish traditionally Peruvian?

While this version includes uniquely Peruvian flavors and ingredients, it’s a modern adaptation that reflects Peru’s cultural influences, particularly the integration of Asian ingredients and techniques.

What sides pair well with Pollo a la Piña?

White rice is the classic accompaniment, as it balances the sweet and savory elements of the dish. Sautéed vegetables or a simple green salad also make excellent sides.