Grilled Pineapple Chicken With Stir Fried Rice Recipe | Chef Sanjyot Keer | Your Food Lab

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free, while coconut aminos are lower in sodium.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier with good fats.

Divide the pineapple in two halves, carefully scoop out the flesh from one half of the pineapple without damaging it for plating purpose.

Grind the pineapple flesh into fine puree, do not add water.

Use a sieve to strain the puree in a separate bowl, add soy sauce, red chilli sauce, garlic, ginger, salt & pepper, corn starch, and vinegar; mix well and add chicken strips, marinate for 30 minutes.

After 30 minutes, skewer the marinated chicken on bamboo skewers and grill them.

Set a grill pan on medium heat, add oil, and grill the marinated chicken on both sides until crisp and golden brown, about 3-4 minutes, applying leftover marination to glaze the chicken.

Set a wok on high heat, add oil, ginger garlic paste, and spring onion greens; sauté for 1-2 minutes.

Add the veggies, sugar, and sauté for 1-2 minutes on high flame.

Add green chilli paste, soy sauce, and salt & pepper to taste; sauté for 1 minute on high flame.

Add whisked eggs to the wok, scramble and cook the eggs, then add cooked rice, mixing and tossing well on high flame for 2-3 minutes.

Add vinegar and spring onion greens and mix well; serve hot with grilled pineapple chicken.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens