Super quick and simple, this recipe is perfect if you don’t have lots of time to prepare dinner but still want something that tastes good.
The chicken is best skinless for this recipe. So if you can’t find it without the skin then peel it off yourself.
Preheat a large Dutch oven or fry pan that has a lid on medium heat. Season the chicken with a little salt and pepper on both sides. Add a tablespoon of oil to the pan and then add the chicken. Brown lightly all over.
Add the onion and sauté for a few more minutes stirring regularly.
Once the onions have begun to brown, add the ginger and sauté for 2 minutes more stirring frequently.
Add the tomato sauce and the pineapple, including the juice and bring to a simmer, cover with a lid and reduce heat to medium-low.
Simmer until the chicken is cooked all the way through. This will take about 45 minutes.
Once the chicken is cooked, remove it from the sauce and bring to a boil. Boil for 5 minutes or until the sauce thickens up to a nice consistency.
Now serve your chicken with a generous helping of pineapple and sauce poured over top of your favourite grain or legume.
Add 1 diced red pepper in with the onions for a veggie boost.
½ teaspoon of cayenne pepper added in with the ginger will give a nice spicy heat to this dish.