The world is interconnected and we support and build off each other in numerous ways. Especially with cooking. Every country has their own signature dish with traditional recipes, however so many recipes have travelled the world and have evolved. Just like we do when we travel to different places. We learn and build off those experiences to shape who we are. Food undergoes the same processes and the flavours are intensified for different palates. The dish I am talking about this time originates from Thailand and/or China and has developed itself in Hawaii.
Both these places have something in common. The abundance of wildlife and gorgeous natural views as well as exotic crops that can grow there thanks to the warm climate, year round. In the past year, trips to Thailand have been extremely popular as the lifestyle there can be quite cheap. The initial plane ticket is probably the most expensive part, but once you are there you can get meals for as little as $2.00 CAD and find a place to stay for $10.00 CAD /night. There’s a reason why people who travel here, stay for at least 2 weeks. Not just because it’s cheap, but because there is no way you can explore everything you will want to in this country in a week. Being here for any shorter will leave you longing for more. From visiting an elephant shrine and interacting with actual elephants to exploring the vast jungle and spelunking within their hiding caves to attending their moon festivals, I guarantee you will not be disappointed in a trip to this destination.
Hawaii is also a popular destination known for its resorts and relaxing and romantic atmosphere! Many adventures reside here too as it is home to some active volcanoes, and is a well-known surfing destination. Their beaches also possess unique colours thanks to its geographical location, resulting in some breathtaking views that you won’t find anywhere else. The atmosphere Hawaii is quite laid back and they are always down to have a good time. Also known as The Aloha Spirit, the people on this island are quite laid back and will always enjoy people’s company alongside music, storytelling, and food! I mean who hasn’t wanted to sip from a coconut whilst on the beach?
The cuisine developed in these places invokes a strong reaction within our taste buds. The rich creamy flavours, the balance of sweet and spicy with natural tang from the exotic fruits and vegetables. No wonder the flavours are so unique, strong, and vibrant. Thai food tends to be slightly spicy but is often balanced out by something sweet or creamy. On the other hand, Hawaii makes great use of their abundance of pineapples, mangoes, and coconuts to create dishes that build off their natural flavours. They even use the shells of these fruits to add an aesthetic appeal, by using them as bowls or cups to hold your foods and beverages. I don’t know if you knew this but the acidic nature of pineapples tend to very effective for tenderizing meats as the enzyme inside them breaks down protein.
By combining these two culinary styles and flavours, this delicious dish was born: Sticky Pineapple Chicken on Rice served in the husk of the pineapple. Perfect dish for a dinner date for 2!
Time to make: 30 minutes
Utensils:
1. Large Knife
2. Scooper
3. Cutting Board
4. Non-stick Skillet
5. Medium Bowl
Ingredients:
1. 2 boneless skinless chicken breast (~1 lb), cut into 1-inch cubes
2. 1 tbsp fish sauce
3. 2 tbsp cornstarch
4. 1 tbsp oil, divided
5. 1 tsp minced garlic
6. 1 tsp minced ginger
7. 2 cups cubed assorted colors bell peppers, 1/2-inch cubes
8. 1 red chili pepper or 1tsp of chilli pepper flakes, chopped (optional)
9. 1 cup fresh pineapple chunks (used some bit sized chunks or parts that were scraped out)
10. 1/3 cup Thai sweet chili sauce
11. cilantro leaves or green onions, for garnish
Directions:
1. Cut a pineapple perfectly in half, vertically, so that it looks like the bowls in the picture above. Cut out as much as you can with a knife. Easy method of doing this is to cut gridlines as a reference. DO NOT cut too deep and leave AT LEAST ½ an inch all the way around. Once you get close you can scoop/scrape out the outside layer to get it closer. Use the ugly/small pieces for the dish, the rest can be for a snack. Set aside.
2. Mix chicken and fish sauce in medium bowl. Add cornstarch; Mix until evenly coated and set aside.
3. Heat 1/2 tablespoon of the oil in large non-stick skillet on medium-high heat.
4. Add garlic and ginger; Sautee for about 30 seconds.
5. Add bell peppers, chili pepper (if using) and pineapple; stir fry 3 to 5 minutes or until peppers are tender-crisp. (soft but crispy or browned on the outside)
6. Add sweet chilli sauce. Cook and stir until heated through.
7. Remove from skillet. Into a bowl or plate. Set aside.
8. Heat remaining oil in the skillet.
9. Add chicken and cook for 5 minutes or until cooked through.
10. Return bell pepper mixture to skillet and mix (stir fry) until well blended.
11. Add some rice onto one half of the pineapple. Add the stir fry mix to the other half.
12. Garnish with green onions or cilantro.
I hope your enjoyed this unique dish! Try it out yourself! It’s pretty simple! If you did show me how it turned out or like this dish and rate it! Thanks for all the support and don’t forget to subscribe!
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