BUT...I’m scared of freak explosions. Please don’t roll your eyes! It could happen.
HOWEVER...I shoved my fear aside and just did it. Bought a pressure cooker. Yes, I did!
AND...I love it! I’ve made carnitas and a stewed pineapple chicken. The pork took less than 1 hour and the chicken took a little more than half an hour from prep to table. And no freak explosions! Seriously folks, this is the way to go!
This stewed chicken was so delicious. The chicken was fall-off-the-bone tender and the sauce had just the right amount of heat, sweetness and saltiness. Our family really enjoyed this dish and I think yours will too.
Succulent Pineapple Chicken
Feeds 3 or 4 adults
- 6 skinless chicken drumsticks or thighs (also works well with 1.5 lbs pork butt or country ribs)
- ½ cup fresh pineapple, chopped or crushed (canned pineapple in juice is also fine!)
- 1 healthy knob ginger, grated
- 5 to 10 cloves garlic, minced
- 1 shallot, finely sliced
- 1 tbs brown sugar
- ¼ cup low sodium soy sauce (or 3 tbs regular soy)
- 1 ½ cup chicken stock (water is also fine)
- whole jalapeno(s) sliced lengthwise, to taste (optional)
- salt, to taste
You can achieve the same results by braising on your stovetop or in your oven (325 to 350F), but it will probably take over an hour.
To serve, I removed the meat from the bone into a deep serving dish. I concentrated the sauce a bit by simply reducing it over high heat, then poured it over the chicken.
Perfect served with steamed rice (and extra sambal oelek on the side!).