Chicken fillet in sweet and sour sauce with pineapple
6 servings
60 minutes
Chicken fillet in sweet and sour sauce with pineapples is an exquisite combination of tender meat and exotic fruity notes. The dish draws inspiration from European cuisine but reflects shades of Asian culinary traditions. The sweetness of pineapple is perfectly balanced by the spiciness of soy sauce and tomato paste, creating a harmonious balance of flavors. The lightness and juiciness of the chicken fillet make it an ideal option for dinner or a festive table. Served with long-grain rice, it gains a special completeness, allowing each component to fully unfold. This dish not only delights gastronomic sensations but also brings a sense of coziness and enjoyment. The aroma of fresh vegetables and garlic adds extra depth to it, making each serving unforgettable.
1
Cut the chicken fillet into cubes and fry in a well-heated pan without oil until all pieces turn white (about 7-10 minutes).
- Chicken fillet: 800 g
2
We cut the pepper, onion, and carrot (which can be in circles) into small cubes.
- Red sweet pepper: 1 piece
- Onion: 1 head
- Carrot: 40 g
3
Heat oil in a pan and sauté the vegetables for 5-7 minutes.
- Olive oil: 1 teaspoon
4
Then pour in the soy sauce, add tomato paste, and simmer the vegetables for 15 minutes.
- Soy sauce: 2 tablespoons
- Tomato paste: 1 teaspoon
5
At the end, add crushed garlic and pineapples, then mix in the chicken fillet thoroughly.
- Garlic: 1 clove
- Canned pineapple chunks: 300 g
- Chicken fillet: 800 g
6
Cook for another 5 minutes, then sprinkle with a little greenery, salt, and pepper to taste.
- Dried herbs: to taste
- Salt: to taste
- Ground black pepper: to taste