| Prep: 20 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 370 | 13g | 3g | 22g |
| sugars | fibre | protein | salt |
| 17g | 2g | 34g | 0.6g |
Why I Love Mexican Chicken in Pineapple and Habanero Sauce
The very essence of my affinity for this recipe, the vibrant Chicken in Pineapple and Habanero Sauce, traces back to my roots in the culturally rich city of New York. On numerous occasions, having walked the city streets, been moved by its theatre culture, and captivated by the smorgasbord of flavors, it has profoundly impacted my food journey, mirroring the diverse culinary scene into my dishes. This particular recipe bears an exquisite charm that is both intriguing and inviting, and truly captures the essence of the world in a bowl.
Enchants the Taste Buds and the Heart alike
What appeals to me the most about this Mexican recipe is its effervescent blend of ingredients that promise a tantalising fusion of sweet, tangy, and spicy flavors. The robust chicken breasts, seasoned with classic salt and pepper, seared in vegetable oil, engulfed in an aromatic orchestra of onion and garlic, married with the heat of habanero peppers, it’s the perfect blend of contrasting yet harmonious aspects. The refreshing pineapple juice, chunky canned pineapple, earthy oregano, warm cumin, and the fresh cilantro culminate into a burst of flavors that is a star in itself.
A Nod to a Masterclass
If there’s one chef who has inspired me in the realm of Mexican cuisine, it is the prodigious Rick Bayless. Known for his American twist to the traditional Mexican cuisine, Bayless exemplifies culinary creativity, echoing in this Chicken in Pineapple and Habanero Sauce recipe.
The recipe’s unique flavor profile is reminiscent of Puerco Pibil, a slow-roasted pork dish from the Yucatán Península, known for its citrusy and spicy flavors. If you’re planning a Mexican inspired feast, this dish works wonders with traditional sides like rice or cornbread, or even among an array of tapas.
Each time I cook this recipe, it teleports me straight to the vibrant streets of NYC, savouring a slice of the world’s culinary landscape. My love for this recipe is an ode to this city and the vast world beyond, constantly pulling me to explore, experience, and embrace the beauty of food in its most authentic, diverse form.
What You’ll Need
- 6 chicken breast halves
- Salt and pepper to taste
- 2 tablespoons of vegetable oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 habanero pepper, seeds and ribs removed, finely chopped
- 1 cup of pineapple juice
- 1 cup of canned crushed pineapple
- 2 tablespoons of apple cider vinegar
- 1 tablespoon of brown sugar
- 1 teaspoon of dried oregano
- 1/2 teaspoon of cumin
- 1/4 cup chopped cilantro (plus extra for garnish)
Method
Step One
Season the chicken breast halves with salt and pepper to taste.
Step Two
Heat 2 tablespoons of vegetable oil into a large pan over medium heat. Once hot, add the seasoned chicken and cook until it’s fully browned and cooked through, approximately 6-8 minutes per side. Once cooked, remove the chicken and keep it aside.
Step Three
In the same pan, add the finely chopped onion, minced garlic, and finely chopped habanero pepper. Cook this mixture until the onion is soft and translucent, which should take about 5 minutes.
Step Four
Next, add 1 cup of pineapple juice, 1 cup of canned crushed pineapple, 2 tablespoons of apple cider vinegar, 1 tablespoon of brown sugar, 1 teaspoon of dried oregano, 1/2 teaspoon of cumin to the pan. Stir everything together and bring to a simmer.
Step Five
Add the cooked chicken back into the pan, coat them well with the sauce, and let everything simmer for about 10 minutes to let the flavours meld together.
Step Six
Finally, stir in the 1/4 cup of chopped cilantro. Serve the chicken warm, garnished with extra cilantro if desired. Enjoy your Chicken in Pineapple and Habanero Sauce!
