Crispy chicken bites doused in a sweet and spicy pineapple jalapeno sauce served with extra pineapple chunks and jalapenos topped with sesame seeds. Crunchy sticky fried chicken tossed in a tropical sweet heat homemade sauce that’s made from freshly juiced pineapple and jalapenos.
That sauce literally has us drooling. The sauce is insanely delicious and is what makes this recipe. Elevate your next plain old chicken dinner by making this sticky pineapple jalapeno sauce. It’s sweet, tangy, and a touch of spicy. The sauce comes together quickly, by adding the ingredients into a sauce pot and letting that all simmer together. As it cooks, it begins to thicken and you’ll see that fresh pineapple juice start to blend with the other ingredients and turn a beautiful shade of amber and begin to stick. We added a touch of a cornstarch slurry which is a little bit of cornstarch with cold water to help achieve a perfect thickness. The longer the sauce simmers, the more it will thicken. This is something to watch out for while you’re cooking the chicken. Just continuously stir and keep it on low. If it gets too thick, it can be thinned out with a touch of water.
The main thing here is the fresh pineapple juice. Because we’re using freshly cut pineapple, there is no need to use store bought pineapple juice. We don’t need the whole pineapple to serve the chicken with. Only about half is needed. So what to do with the other half? well as much as it’s tasty to save for the next day’s breakfast fruit, we added the other half to a blender and let that come to a smooth consistency and used it for our sauce. I really think this is the secret ingredient that makes this sauce so damn good.
Prep & Brine: we chose to do a buttermilk brine to help tenderize the chicken. The main takeaway is that we’re tenderizing the chicken so that when its all cooked and done it taste moist and falls perfectly apart. What happens when you don’t brine? Well you risk ending up with dry, tasteless and overcooked chicken. By pounding the chicken a little bit, this also helps to tenderize and gives you pieces that are more equally alike in thickness which will help guide you better when cooking. Pineapple juice is also great for tenderizing as well as pickle juice which we’ve used in the past for crispy chicken sandwiches. Check out-> Crispy Chicken Caesar , Crispy Chicken BLT, Spicy Chicken with Slaw.
Fry: There are a few options you could use for frying when it comes to selecting your oil. Mainly, we are looking for something that can tolerate high heat and has an ideal smoke point. Our go-tos are Canola, Sunflower, and Peanut. When it comes to frying and getting that crispy, crunchy, golden texture you need an oil that won’t be absorbed into the food creating a greasy soggy mess. These 3 listed are also the most affordable and neutral. So what about olive oil and avocado oil? Well, they are best kept for sautéing foods where you want to introduce a bit of flavour and healthy fats into the dish. They are also more expensive making them not economical for pouring out a large amount into a pan for frying. *Note that the ideal temperature of oil for frying is around 350 degrees F. use a kitchen thermometer to measure the temperature before adding food to the fryer. If you don’t have one, add a small piece of food or some batter. It should start to bubble immediately.
No worries! save the frying for another time. Prepare the chicken and the sauce as per directed. Once the chicken is cooked, toss it in the sauce. Bake: coat a baking tray with cooking oil or line with parchment, spread the cubed chicken pieces and bake for 20 minutes at 450 flipping halfway. Air-fryer: set the temperature to 400 degrees and cook for 18-20 minutes flipping halfway.
Be sure to check the doneness on a test piece to ensure the chicken is fully cooked.
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