Pineapple Chicken Stew
Savor the perfect balance of sweet and savory with this Pineapple Chicken Stew, a wholesome one-pot meal that’s as satisfying as it is flavorful. Tender, golden-seared chicken thighs are simmered in a rich and aromatic broth infused with garlic, ginger, and soy sauce, complemented by the natural sweetness of juicy pineapple chunks. Hearty vegetables like carrots and potatoes add a comforting, hearty touch, while a hint of brown sugar ties everything together with a subtle caramelized flavor. Ready in just over an hour, this delightful recipe is perfect for weeknight dinners or cozy family gatherings. Garnish with fresh scallions for a pop of color and added freshness, and enjoy this tropical-inspired dish that will warm your soul with every bite. Perfect for fans of sweet-savory combinations, this stew is a must-try!
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Recipe Information
Ingredients
- 6 pieces chicken thighs, boneless and skinless
- 2 cups pineapple chunks (fresh or canned, drained)
- 2 medium carrots, peeled and sliced
- 2 medium potatoes, peeled and cubed
- 1 medium onion, chopped
- 4 cloves garlic cloves, minced
- 1 teaspoon ginger, grated
- 4 cups chicken broth
- 3 tablespoons soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons cooking oil
- 0.5 teaspoons salt
- 0.5 teaspoons pepper
- 2 stalks scallions, sliced (for garnish)
Instructions
Pat dry the chicken thighs with paper towels and season with salt and pepper on both sides.
Heat the cooking oil in a large pot or Dutch oven over medium-high heat. Add the chicken thighs and sear them for 3-4 minutes per side until golden brown. Remove the chicken and set it aside.
In the same pot, lower the heat to medium and add the chopped onion. Sauté for 2-3 minutes until translucent.
Stir in the minced garlic and grated ginger, cooking for 30 seconds until fragrant.
Add the sliced carrots and cubed potatoes to the pot. Cook for 3-4 minutes, stirring occasionally to coat them in the flavors.
Pour in the chicken broth, soy sauce, and sprinkle the brown sugar. Stir to combine.
Return the seared chicken thighs to the pot, ensuring they are submerged in the liquid. Increase the heat to bring the stew to a gentle boil.
Lower the heat to simmer and cover the pot. Cook for 25-30 minutes, stirring occasionally, until the chicken is tender and the vegetables are cooked through.
Add the pineapple chunks to the pot and stir gently. Simmer for an additional 5-7 minutes to allow the flavors to meld.
Taste and adjust seasoning with more salt or pepper if needed.
Serve the pineapple chicken stew hot, garnished with sliced scallions. Enjoy!
Nutrition Facts
Calories |
2322 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.4 g | 122% | |
| Saturated Fat | 22.0 g | 110% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 750 mg | 250% | |
| Sodium | 5758 mg | 250% | |
| Total Carbohydrate | 185.3 g | 67% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 79.0 g | ||
| Protein | 185.1 g | 370% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 391 mg | 30% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 5298 mg | 113% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
