A special request from Lu Gram! I hope this meets your expectations!
I have recently noticed a couple of readers who truly appreciate my work with the Electric Lunchbox and have granted a recipe request from them. This Pineapple Chicken is from a fellow Electric Lunchbox member Lu Gram, who did make my whole week with a very kind comment made regarding my blog. I truly appreciate any encouragement I am given! It brightens my blogging days!
I hope you guys try and make this. The original recipe is a stir fry recipe so I prepared the sauce separately at first to make sure I get the taste and texture right. However, I am one of those people who loves dump-it-and-forget-it recipes so I started again from scratch to figure out a way to make this recipe taste good with as little effort as possible from our part. After a few disasters, I think this is a delicious recipe given the amount of prep it calls for.
As like most of my main dish recipes, feel free to add what you like to make it your own! Shredded carrots, snow peas, water chestnuts, mushrooms, and broccoli would be good additions to this dish.
I hope you guys like it! I know I really did!
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See Itaki’s offerings here! https://www.itakico.com/theresa
*NOTE that this recipe uses regular sized measuring cups, NOT the tiny Itaki cup, unless specified.*
1/4 teaspoon garlic powder
1/2 teaspoon minced ginger (I used the one that comes in a squeeze tube)
1/3 cup pineapple juice
2 tablespoons soy sauce
1 tablespoons hoisin sauce
2 tablespoons packed brown sugar
1/2 to 1 teaspoon chicken bouillon powder
1 tablespoon cornstarch
pepper to taste
275 grams boneless, skinless chicken breast or thigh, cut into 1 inch cubes
1/2 of a small red pepper, cut into 1 inch cubes
1/2 cup canned pineapple chunks, drained
1/2 of a small onion, chopped
Green onions and toasted sesame seeds for garnish
For the little nesting bowl:
2 Itaki cups rice (rinsed and drained)
2 Itaki cups water
Place the garlic powder, ginger, pineapple juice, soy sauce, hoisin sauce, brown sugar, bouillon powder, corn starch, and ground pepper in the big bottom bowl and mix well.
Add the chicken pieces, red pepper, pineapple chunks, and onion in the bowl and stir to coat with the sauce.
In the small nesting bowl, place 2 Itaki cups of rice, rinsed and drained, with 2 Itaki cups of water. Place this bowl on top of the bigger bowl and place both in the Itaki base.
Add3 Itaki cups of water to the base. Cover and turn the electric lunchbox on. Let steam until done, about 50 minutes.
Carefully open the lunchbox and check chicken for doneness. Add water to the base if needed. My dish was done with 3 Itaki cups of water, but I understand steam time varies.
Fluff rice. Stir pineapple chicken and adjust taste if needed. Top with green onions and toasted sesame seeds.
Serve hot and enjoy!