Saturday, March 12, 2016

Pineapple & Tomato Chicken Stew

This is a simple and appetising dish. If you have sweet tooth, you'll love this! 

I used boneless chicken breast this time because I need to fix a quick lunch. It taste better with chicken thigh/ legs with bones. ;) 


160g Chicken Breast, cut into chunks (Can sub with chicken thigh/ leg, with or without bones)

2 tbsp Korean BBQ Pineapple Sauce

2 rings canned Pineapple, cut into chunks (Can sub with fresh pineapple but it will turn out sweet and sour. )

1 Tomato, cut into chunks

Dash of Garlic Pepper

2 cloves Garlic (sliced)

some corn flour and water, mix together 

Some oil for cooking, I used Medella Premium Organic Coconut Cooking Oil

If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.



1. In a bowl, mix together chicken meat and pineapple sauce. Cover and let it marinate for 1 hour.

2. Heat oil in a skillet, add garlic and cook until fragrant. Add chicken meat and stir fry until almost cooked. ~ If using chicken thigh/ leg with skin, fry with skin down until crisp then add garlic ~ Stir in tomato, cook for few seconds, drizzle some water and add some garlic pepper and pineapple sauce (if needed, add to taste). 

3. Cover and let it simmer until the meat is fully cooked. Add pineapple chunks. Stir in corn flour + water mixture. When the sauce is thicken, remove from heat and serve warm with steamed rice.