- 2 tbsp fish sauce
- 3 tbsp soy sauce
- Juice of 1 lime
- 6 chicken thighs, bone-in and skin-on
- 1-398 ml can pineapple rings
- 3 cloves garlic, minced
- 1 pinky-sized nub ginger, minced
- 1 large shallot, finely chopped
- 1 birds-eye chili, de-seeded and finely chopped
- 2 cups pure unsweetened pineapple juice
- 1 tbsp coconut palm sugar
- 1 handful fresh mint, chopped
In a large bowl, combine the fish sauce, 2 tbsp soy sauce, and the lime juice. Add several grinds of freshly cracked black pepper and the chicken thighs. Cover and leave in the fridge for 30 minutes to marinate.
Lay the pineapple rings out on a paper towel lined plate. Reserve the juice from the can.
Put a large nonstick pan on medium heat. Shake the marinade off the chicken thighs and put them in the pan, skin-side down. Let them fry gently for 20 minutes, until the skin is deep brown. Flip the chicken over and let fry for 10 minutes on the other side. Remove the chicken to a plate.
Lay the pineapple rings into the pan. Let fry for 3 to 4 minutes, then gently flip them over. Let fry for 3 to 4 minutes again, then remove them from the pan.
Add a splash of veg oil to the pan and turn the heat up to medium-high. Once hot, add the garlic, ginger, shallot and chili. Saute for 1 minute, then add the pineapple juice (including the juice from the can). Stir in the remaining 1 tbsp soy sauce and the palm sugar. Lay the chicken thighs into the sauce, skin-side up. Let simmer for 15 minutes, or until the sauce is reduced by two-thirds. Serve with the pineapple slices over rice, with a sprinkle of mint.
Source: Read Full Article