Pollo en Pina I

Pollo en Pina I Recipe from Guatemala: A Delicious Chicken and Pineapple Dish

Region / culture: Guatemala | Preparation time: 15 minutes | Cooking time: 40 minutes | Servings: 4

Introduction

Pollo en Pina, also known as Chicken with Pineapple, is a delicious and flavorful dish that combines the sweetness of pineapple with savory chicken. This dish is perfect for a family dinner or a special occasion.

History

Pollo en Pina is a traditional dish from Puerto Rico, where it is commonly served at family gatherings and celebrations. The combination of chicken and pineapple creates a unique and delicious flavor that is loved by many.

Ingredients

2 tbsp olive oil or vegetable oil
3 – 3.5 lb (1.59 kg) broiler-fryer chicken, in pieces
1 medium onion, chopped
2 cloves garlic, minced
1 pineapple, cut into 1-inch cubes or 1 (20 oz (567 g)) can unsweetened pineapple chunks, drained
0.5 cup dry sherry
2 tbsp vinegar
1 tsp salt
0.25 tsp ground cinnamon
0.25 tsp ground cloves
1 dash pepper
2 medium tomatoes, coarsely chopped
hot cooked rice (can be cooked concurrently so all is ready at the same time)

How to prepare

Heat oil in a large skillet. Cook the chicken on medium heat until browned on all sides, approximately 15 minutes.
Remove the chicken from the skillet. Cook the onion and garlic in the remaining oil until the onion is tender, stirring frequently.
Return the chicken to the skillet.
Mix all the remaining ingredients except for tomatoes (and rice!). Pour the mixture over the chicken.
Bring to a boil, then reduce the heat, cover, and simmer for 20 minutes.
Add the tomatoes and simmer, uncovered, until the thickest pieces of chicken are cooked through, approximately 20 minutes.
Serve with rice.

Variations

Add bell peppers or jalapenos for a spicy kick.
Use boneless, skinless chicken breasts for a lighter version of the dish.
Substitute pineapple juice for the pineapple chunks for a more intense pineapple flavor.

Cooking Tips & Tricks

Make sure to brown the chicken on all sides before adding the other ingredients to ensure a crispy and flavorful exterior.

- Adjust the seasonings to your taste preferences, adding more or less salt, cinnamon, cloves, and pepper as needed.

- Be sure to simmer the dish for the full cooking time to allow the flavors to meld together and the chicken to become tender.

Serving Suggestions

Serve Pollo en Pina with hot cooked rice and a side of steamed vegetables for a complete and satisfying meal.

Cooking Techniques

Browning the chicken before simmering ensures a crispy exterior and locks in the juices.

- Simmering the dish allows the flavors to meld together and the chicken to become tender.

Ingredient Substitutions

Substitute dry white wine for the dry sherry.

- Use apple cider vinegar or white wine vinegar in place of vinegar.

Make Ahead Tips

Pollo en Pina can be made ahead of time and reheated before serving. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Serve Pollo en Pina in a large serving dish with a garnish of fresh cilantro or parsley for a colorful and appetizing presentation.

Pairing Recommendations

Pair Pollo en Pina with a crisp white wine, such as a Sauvignon Blanc or Pinot Grigio, to complement the flavors of the dish.

Storage and Reheating Instructions

Store leftover Pollo en Pina in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Calories: 350 per serving

Carbohydrates

Carbohydrates: 25g per serving

Fats

Total Fat: 12g per serving

Saturated Fat: 3g per serving

Proteins

Protein: 30g per serving

Vitamins and minerals

Vitamin C: 30% of daily value per serving

Iron: 15% of daily value per serving

Alergens

Contains: None

Summary

Pollo en Pina is a balanced dish that provides a good source of protein, vitamins, and minerals. It is relatively low in calories and does not contain any common allergens.

Summary

Pollo en Pina is a delicious and flavorful dish that combines the sweetness of pineapple with savory chicken. With a balance of protein, carbohydrates, and fats, this dish is a satisfying and nutritious meal option for any occasion. Enjoy!

How did I get this recipe?

I remember the thrill of stumbling upon this recipe for Pollo en Piña. It was a warm summer day, and I had decided to take a stroll through the bustling streets of the local market. As I made my way through the maze of stalls, the aroma of fresh fruits and vegetables filled the air, enticing me to explore further.

It was then that I spotted a small, elderly woman sitting behind a table piled high with an assortment of colorful produce. Intrigued, I approached her and struck up a conversation. She introduced herself as Doña Maria, a seasoned cook who had been selling her homemade dishes at the market for decades.

As we chatted, she mentioned a special recipe she had learned from her own grandmother many years ago - Pollo en Piña. The combination of tender chicken, sweet pineapple, and savory spices sounded like a match made in heaven. I knew I had to learn how to make it.

Doña Maria graciously agreed to teach me her family recipe, and we arranged to meet at her home the following week. I couldn't contain my excitement as I gathered the ingredients and prepared for the cooking lesson.

When the day arrived, I arrived at Doña Maria's humble kitchen, eager to learn the secrets of her delicious Pollo en Piña. She greeted me warmly and wasted no time in getting started. With a gentle hand and a wealth of knowledge, she guided me through each step of the recipe, sharing stories and anecdotes along the way.

We began by marinating the chicken in a blend of aromatic spices and citrus juices, allowing the flavors to meld and infuse the meat with a tantalizing aroma. As the chicken simmered on the stove, we turned our attention to the star ingredient - the pineapple.

Doña Maria showed me how to carefully carve out the juicy fruit, removing the tough outer skin and core. She then diced the pineapple into small chunks, ready to be added to the chicken and sauce. The sweet and tangy flavor of the pineapple would complement the savory chicken perfectly.

As the dish cooked, the kitchen filled with the irresistible scent of garlic, onions, and spices. I watched in awe as Doña Maria worked her magic, effortlessly transforming simple ingredients into a mouthwatering masterpiece.

Finally, the moment of truth arrived. Doña Maria plated the Pollo en Piña, garnishing it with fresh cilantro and a squeeze of lime. I took my first bite, savoring the explosion of flavors that danced on my taste buds. The tender chicken, succulent pineapple, and rich spices combined to create a symphony of tastes that left me speechless.

I thanked Doña Maria profusely for sharing her recipe with me, promising to pass it down to future generations. She smiled warmly, her eyes twinkling with pride. As I left her home that day, I couldn't help but feel grateful for the chance encounter that had led me to discover this culinary gem.

Since then, Pollo en Piña has become a beloved staple in my own kitchen. Each time I prepare it, I am transported back to that sunny day at the market, where I first learned the art of cooking from a wise and generous soul. And as I share this recipe with my family and friends, I am reminded of the power of food to connect us, to nourish both body and soul, and to create lasting memories that endure through the ages.