Tahitian Chicken
Tahitian Chicken offers a tropical blend of sweet pineapple, mango, and cherry tomatoes with savory chicken, soy, and ginger—perfect for a vibrant, crowd-pleasing meal.
Ingredients
- 5 lb. frying chicken pieces
- 2 Tbsp. butter or substitute ⓘ
- 1 (20 oz.) can chunk pineapple in syrup ⓘ
- 3 Tbsp. soy sauce ⓘ
- 1/4 cup water ⓘ
- 1 tsp. garlic, pressed or finely chopped ⓘ
- 2 Tbsp. crystallized ginger or 1 tsp. ground ginger ⓘ
- 1 tsp. salt (optional) ⓘ
- 1 medium seeded green pepper ⓘ
- 1/2 cup sliced green onion ⓘ
- 1 mango or papaya, peeled ⓘ
- 1 cup halved cherry tomatoes ⓘ
- 2 Tbsp. cornstarch ⓘ
Instructions
- Cut green pepper into chunks and slice mango or papaya.
- Saute chicken in butter until well browned.
- Remove excess fat from the pan.
- Drain pineapple, reserving syrup.
- Combine syrup, soy sauce, water, and garlic, then pour over chicken.
- Sprinkle with ginger and salt.
- Cover and simmer for 30 minutes.
- Remove chicken to a heated platter.
- Add pineapple, green pepper, green onion, mango or papaya, and cherry tomatoes to the pan juices.
- Stir cornstarch into 2 tablespoons water and add to the pan, stirring gently until the mixture boils and thickens.
- If not thick enough, stir in 1 additional tablespoon cornstarch mixed with 1 tablespoon water, then spoon over chicken.
Tips & Substitutions
For added flavor, marinate the chicken in the soy sauce mixture for a few hours before cooking. If you don’t have crystallized ginger, ground ginger works just as well. You can also substitute the pineapple with other tropical fruits like mangoes or peaches to create a different flavor profile. This dish pairs beautifully with Hawaiian Fried Chicken for a tropical feast.
Serving Suggestions
Serve the Tahitian Chicken over a bed of rice or quinoa to soak up the flavorful sauce. Accompany with a fresh green salad or steamed vegetables for a balanced meal. This dish also pairs nicely with a tropical fruit salad or coconut rice for an exotic touch, making it perfect for summer gatherings.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken and sauce in a skillet over medium heat until warmed through, adding a splash of water if needed to prevent drying out. Alternatively, microwave in short intervals until hot.
Nutrition & Diet Analysis (per serving)
Each serving of Tahitian Chicken contains roughly 300 calories, with 5g protein, 25g carbohydrates, and 20g fat. It is a good source of vitamin C (14% of the Daily Value) and protein (11% of the Daily Value). Note that it is relatively high in sodium, at 2794mg per serving (121% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use boneless chicken for this recipe?
Yes, boneless chicken can be used, but adjust the cooking time accordingly as it may cook faster than bone-in pieces. Ensure the chicken reaches an internal temperature of 165°F for safe consumption.
What can I substitute for green pepper?
If green pepper isn’t available, red or yellow bell peppers work well as substitutes, adding a slightly different sweetness and color to the dish. You could also use snap peas or zucchini for a unique twist.
Is it possible to freeze the cooked chicken?
Yes, you can freeze the cooked Tahitian Chicken for up to 3 months. Make sure to cool it completely before transferring it to a freezer-safe container. Thaw in the refrigerator overnight before reheating for best results.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).