Chicken and Pineapple Stew
A quick, tangy-sweet chicken stew with pineapple and a tomato-based sauce, finished with fresh cilantro. Ready in about 20 minutes for an easy weeknight dinner.
- Total time
- 20 min
- Servings
- 4
- Calories
- 380
- Protein
- 35g
Ingredients
- 1.5 lb chicken thighs, boneless skinless, cut into chunks
- 1 cup pineapple chunks (canned, with juice)
- 1 cup tomato sauce
- 1 medium onion, chopped
- 2 cloves garlic, minced
- ¼ cup cilantro, chopped
Instructions
- 1
Heat 1 tbsp oil in a large skillet over medium-high. Add 1 chopped onion and 2 minced garlic; cook until soft, about 3 minutes.
- 2
Add 1.5 lb chicken chunks; cook until browned on all sides, about 5 minutes. Season with salt and pepper.
- 3
Stir in 1 cup tomato sauce and 1 cup pineapple with juice. Bring to a simmer, then reduce heat to medium-low.
- 4
Cover and simmer until chicken is cooked through and sauce thickens slightly, about 10 minutes. Taste and adjust salt.
- 5
Stir in 0.25 cup chopped cilantro and serve hot.
Tools you’ll need
- Large skillet with lid
- Cutting board
- Knife
- Wooden spoon
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