Guatemalan Pollo en Pina
(chicken with pineapple)
served over brown rice
~ Serves 4 ~
Adding a variety of foods to your child’s diet will increase the odds that they will not be as picky as they grow older. This dish uses “sweet” spices, along with fruit, to make it enticing to children. The tanginess of the pineapple and vinegar is balanced by the sweetness of the tomato and spices.
- ¼ cup olive oil or blend
- 2-3 frozen chicken breasts (or tenders), defrosted and cut into 1” pieces
- 1 small onion, finely chopped
- 1 tsp. garlic, minced
- 1/8 cup vinegar
- 1 (20 ounce) cans pineapple chunks, drained with ¼ cup juice reserved
- ½ (14 ounce) can chicken stock/broth, low sodium
- 1 tsp. salt
- 1 tsp. ground cinnamon
- 1 tsp. ground cloves
- 1 tsp. black pepper
- 1 (14 ounce) can chopped tomatoes
- 1 cup (dry) brown rice, cooked
- In a deep sauté pan, heat the oil over medium heat. Sprinkle the chicken with salt and pepper on both sides. Add to the pan and brown on both sides.
- In the same pan, add the onions and sauté until soft. Add the garlic and continue to sauté until golden brown. Add the vinegar, pineapple juice and broth to deglaze any of the fond that is left on the bottom of the pan. Turn down to medium-low, and let liquid reduce by a third.
- Add in the pineapple, spices, and tomatoes. Cook for 10 minutes. Taste and check for seasonings.
- Serve on top of the brown rice.