28th Dish Polynesian Chicken from French Polynesia.

I wasn’t too sure about this dish. I’ve never cooked with pineapple before and I really don’t like Celery. So I was very apprehensive about this, and to be honest I tried to change to another recipe at the very last minute. However my wife said I should stick to my original plans (maybe cause the other recipe was crap stew), I’m so glad she persuaded me to stick with this as it was delicious. 

Ingredients

6 Chicken Breast (skin and bones)

½ cup vegetable oil

1 large onion, cut in half and sliced very thin

4 stalks celery, sliced thin on an angle

1 tablespoon mild curry powder

1 (20 ounce) can crushed pineapple

Salt to taste

Freshly cracked pepper to taste

1 tablespoon cornstarch

1 (14 ½ ounce) can chicken broth

Instructions

Fry chicken breasts in a large pan with oil until cooked, about 30 minutes.

Remove from pan and remove all but 2 tablespoons of the oil.

Add the curry powder to the oil and cook for 1 minute on medium heat.

Add onions and celery, cooking until the celery is soft.

Add pineapple, broth and a small amount of salt and pepper, if desired.

Simmer for 2 minutes and add chicken back into the pan.

Cook, simmering for 35-45 minutes with pan covered.

Remove chicken.

Make a loose paste with cornstarch and a small amount of water.

Add to ingredients in pan, simmering on high heat for a few minutes until sauce is a bit thicker.

Pour over chicken.

 

A couple of things, firstly I was expecting the pineapple to be very sweet, but it wasn’t, it added more of a tang (not sour) taste to the entire dish. And secondly we couldn’t taste the celery this is always a plus in my eyes.

Will be cooking this again and as a family we gave it a 8.5 out of 10

Ammo