The idea of cooking with fruits has always fascinated me. Not that it’s anything new in Filipino cuisine. We have the classic pininyahang manok, we add green papaya to our tinola and we cook our sinigang with the juice of mashed sampalok (tamarind) pulp, kamias or bayabas (guava).
But, surely, by stretching the imagination, we can come up with other ways of cooking with fruits? So, I cooked chicken and mangoes in yogurt and it was a hit not just with my family but among readers who have tried it. Comes now this spicy pineapple chicken casserole — seasoned serving-size chicken pieces baked with chilis, pimientos and pineapple. It’s mildly spicy, subtly sweet and gorgeous.
Ingredients
- 1.5 k. of chicken
- 2 tbsps. of salt
- 1 tsp. of chili powder
- 1 tsp. of freshly ground pepper
- 1 tbsp. of dried rosemary leaves (twice as much if using fresh)
- grated zest of one lemon
- juice of one lemon
- 2 tbsps. of liquid seasoning (I used Knorr but most steak sauces will do the trick)
- 2 green finger chilis
- 2 pimientos
- 3 c. of diced fresh pineapple (canned pineapple will work too but the texture and flavor will not be the same)
- 6 unpeeled cloves of garlic
Instructions
- Preheat the oven to 375oF.
- Chop the chicken into serving size pieces. Season with salt, pepper and chili powder. Add some rosemary leaves and lemon zest. Pour in the liquid seasoning and the juice of a lemon. Mix well to coat the chicken pieces with the spices and seasonings evenly.
- Arrange the chicken pieces in a single layer in a baking dish.
- Slice the chilis and add to the chicken.
- Split the pimientos, scrape off the seeds and cut off the white membranes. Dice and add to the chicken as well.
- Add the diced pineapple.
- Take the cloves and garlic and distribute them strategically in the baking pan.
- Bake the chicken in a 375oF oven for an hour to an hour and a half. Don’t forget to place the baking pan on a tray to catch any dripping.
- The spicy pineapple chicken casserole is ready as soon as it comes out of the oven. To serve, place a piece of chicken on a plate, garnish with pieces of pineapple and vegetables, then drizzle some sauce over.
Preparation time: p15 minute(s)
Cooking time: 1 to 1 and 1/2 hours
Number of servings (yield): 6
how about if you dont have pimientos? I don’t know where I can buy them and I don’t know how to say it in chinese hehe
Use any kind of bell pepper. Or carrot.
Hello Ms. Connie. Really love your site. The photos are very helpful. Making your recipes more friendlier. Love it, love it, love it!
Thank you, thank you, thank you!
hi ms connie!
the pictures of the two latest posts were very clear and very well defined. it seemed like its “alive” hehe did you use a different camera? I love the way you captured your masterpieces in a single click!
my tummy is growling. picture pa lang, sarap na!!!
cheers!
LarA
Same old Canon EOS 40D. And same old 50mm lens.
hi ms connie. thanks for this recipe and the countless others i’ve tried before this.
i didn’t want it to be spicy so i didn’t use the chili powder. i didn’t have finger chilis so i used the green banana chili (same one i use for sinigang). neither did i use fresh pineapples since i’m intimidated by it, i used the canned pineapple chunks. otherwise i followed your recipe to the T (ha-ha! after all the substitutions!) and it still turned out great. so my thanks again! my family enjoyed it and i’ll definitely be cooking it again.
hi ms. connie! i tried this recipe for supper tonight and it was delish! i substituted worcestershire sauce because i thought i still have teriyaki sauce left and didnt bother to go to the chinese or filipino store to get some knorr liquid seasoning. next time, i’ll try knorr and teriyaki sauce.
thanks for all the recipes!
hi!! ms. connie i love your site especially your featured recipes easy to follow thnks bec. i get more ideas