Peruvian Pineapple Chicken (Pollo a la Pina)

Name: Peruvian Pineapple Chicken (Pollo a la Pina)
Total time: 50
Yield: 4
Ingredients: 1 ½ tablespoons soy sauce; 1 teaspoon salt; ½ teaspoon ground black pepper; ½ teaspoon garlic powder; ½ teaspoon ground cumin; 3 boneless, skinless chicken breasts, sliced into bite-sized medallions; 1 (20 ounce) can pineapple chunks in syrup; 1 ½ cups white sugar; 2 cups potato starch, or as needed; 1 tablespoon vegetable oil, or more as needed; 1 teaspoon vegetable oil; 2 tablespoons tomato paste; 1 red bell pepper, cored and sliced; 3 green onions, sliced

Recipe by tooth from allrecipes.com

Dinner 50 Mins.

Ingredients

4 servings

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1 ½ tablespoons soy sauce
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1 teaspoon salt
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½ teaspoon ground black pepper
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½ teaspoon garlic powder
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½ teaspoon ground cumin
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3 boneless, skinless chicken breasts, sliced into bite-sized medallions
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1 (20 ounce) can pineapple chunks in syrup

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1 ½ cups white sugar
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2 cups potato starch, or as needed
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1 tablespoon vegetable oil, or more as needed
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1 teaspoon vegetable oil
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2 tablespoons tomato paste
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1 red bell pepper, cored and sliced
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3 green onions, sliced

Instructions

Whisk soy sauce, salt, pepper, garlic powder, and cumin together in a large glass or ceramic bowl. Add chicken medallions and toss to evenly coat. Set aside to marinate.
Combine pineapple chunks, syrup, and sugar in a medium pot over medium-high heat; bring to a boil. Boil until sugar has dissolved, 2 to 3 minutes. Remove from the stove, transfer pineapple chunks to a bowl, and leave syrup in the pot.
Place potato starch in a bowl. Dredge marinated chicken medallions in potato starch; shake off excess.
Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add chicken, working in batches and adding more oil if necessary, and fry until golden brown and crunchy, about 3 minutes per side. Transfer to a paper towel-lined plate.
Heat remaining 1 teaspoon vegetable oil in a wok. Add tomato paste; cook and stir until paste darkens, being careful it does not burn. Add bell pepper and cook until slightly softened but still crispy, 1 to 2 minutes. Mix in chicken medallions and pineapple chunks. Slowly mix in some of the syrup until mixture is lightly glazed; reserve remaining syrup for another use. Sprinkle with green onions.