Spicy Hawaiian Chicken
MEDIUM | 30 MINUTES | SERVES 4
Recipe by Eric Kim, NY Times Cooking
Ingredients
3 Tbsp. Dark brown sugar
2 Tbsp. ENZO Organic White Wine Vinegar
1 Tbsp. Soy sauce
1 Tbsp. Fish sauce
2 Tbsp. ENZO Organic Extra Virgin Olive Oil, plus more for cooking
1 Tsp. Kosher salt
1 Tsp. Garlic powder
¼ - ½ Tsp. Ground cayenne
½ Tsp. black pepper
1 Cup Fresh pineapple, diced + 2 Tbsp. finely grated including accumulated juices
¼ Cup Red onion, finely diced
2 Tbsp. CIlantro, finely chopped fresh cilantro
1½ Lb. Boneless, skinless chicken breasts, cut into 1½ in. chunks
Cooked white rice
ENZO’S TABLE Fresno Chili Jam, for serving
Directions
Step 1
In a large bowl, stir together brown sugar, wine vinegar, soy sauce, fish sauce, 2 tablespoons olive oil, salt, garlic powder, ground cayenne and black pepper. Transfer 1 tablespoon of this marinade mixture to a separate medium bowl and add the diced pineapple, red onion, and cilantro. This is your salsa; toss until well mixed and set aside.
Step 2
Add the grated pineapple and its juices to the marinade mixture in the large bowl, then add the chicken and toss to coat. Set aside to marinate at room temperature for no more than 15 minutes.
Step 3
Once the chicken is done marinating, heat a large nonstick skillet over medium-high and add enough olive oil to lightly coat the bottom of the pan. Add the chicken pieces leaving any marinade behind, in a single layer so that they don’t touch and let cook until the bottoms are browned, 2-3 minutes. Continue cooking, stirring occasionally, until browned on all sides and no longer pink on the inside, 4-5 minutes more.
Step 4
Serve the chicken over cooked white rice and top with the reserved pineapple salsa and Fresno Chili Jam.
