Chicken Pineapple Pancit

Pineapple Chicken Ingredients

4 chicken thighs

2 tbsp soy sauce

2 tbsp brown sugar

1/4 cup pineapple juice

1/4 cup pineapple chunks

1 tbsp mirin

2 tsp chicken broth powder

1/2 tsp dark soy sauce

1/2 tsp sesame oil

3 large garlic smashed

1/2 small onion diced

1/4 cup water

Pancit Ingredients

1/4 cup julienne carrots

2-3 minced garlic

2 small shallots sliced thinly

3 stalks green parts green onion julienne

1/4 cup pineapple chunks

1 tbsp cornstarch 3 tbsp water

1. In a medium saucepan add 2 tbsp oil on medium heat. Add 1/2 small onion diced and 3 large garlic. Saute for about 2 mins. 

2. Add the chicken (mine have been parboiled for about 5 mins and rinsed) and the pineapple chicken ingredients: soys sauce, brown sugar, pineapple juice and chunks, mirin, chicken broth powder, dark soy sauce and sesame oil. Bring to a boil and simmer for about 5 mins. Then add 1/4 cup of water and bring to a boil. Simmer for 30-40 mins until chicken is tender. You can enjoy this pineapple chicken just like this with some white rice or take it one step further. 

3. Remove the chicken pieces and strain the sauce. Save 3/4 cup of sauce, set aside.

4. In a large pot bring water to a boil, cook the vermicelli noodles to package instructions under cooking for about 1 min. You can use any noodle for this dish. Drain and set aside.

5. In a skillet or wok on medium high heat add 2 tbsp oil. 

5. Add the minced garlic and saute for about 2 mins until fragrant and slightly turning brown. 

6. Add the shallots and saute another 1 min.

7. Add the carrots saute another 1min. 

8. Pour the pineapple chicken sauce we saved and also add the cornstarch slurry. Mis right away. 

9. Quickly add the vermicelli noodles right away and toss until the sauce is well combined. You will no longer see whites of the noodles. 

10. Toss in the green onions and pineapple chunks. Mix well. 

11. Add to a serving dish and top with the chicken pieces. Garnish with some chopped green onions and sesame seeds. 

Enjoy!