Guatemalan Chicken with Pineapple (Pollo en Pina)
🕒 Cook Time: 1 hour
🕒 Prep Time: 15 minutes
🕒 Total Time: 1 hour 15 minutes
Description:
One of our favorite ways to spice up chicken for almost 15 years now, and it smells sooo good while it cooks! I wouldn’t normally put tomatoes and pineapple together, but it sure works in this recipe from “Betty Crocker’s New International Cookbook.” It’s not as much work as it might appear; most of the cook time is just stove-top simmering.
Ingredients:
- 2 tablespoons olive oil
- 3 to 3 1/2 pounds broiler-fryer chickens, cut up
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 pineapple, peeled, cored, and cut into chunks
- 1/2 cup unsweetened pineapple chunks
- 2 tablespoons dry sherry
- 1 tablespoon vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon pepper
- 2 tomatoes, chopped
- Cooked rice, for serving
Instructions:
-
Heat oil in a large skillet over medium heat; cook chicken until brown on all sides, about 15 minutes. Remove chicken from skillet and set aside.
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In the remaining oil, cook onion and garlic until onion is tender, stirring frequently.
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Return chicken to the skillet.
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Mix all remaining ingredients except tomatoes and rice; pour over chicken.
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Bring to a boil, then reduce heat, cover, and simmer for 20 minutes.
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Add tomatoes; simmer, uncovered, until the thickest pieces of chicken are cooked through, about 20 minutes more.
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Serve with rice.
Nutritional Information:
- Calories: 666.5
- Fat Content: 38.9g
- Saturated Fat Content: 10.4g
- Cholesterol Content: 170.2mg
- Sodium Content: 555.4mg
- Carbohydrate Content: 16.5g
- Fiber Content: 1.9g
- Sugar Content: 9.9g
- Protein Content: 43.3g
Recipe Yield:
Makes 6 servings.
This Guatemalan Chicken with Pineapple recipe is a delightful fusion of flavors, marrying the sweetness of pineapple with the savory notes of chicken and spices. Perfect for a weeknight dinner or a special brunch, this dish will transport your taste buds to the tropics with every bite!
