Summer Sale! 10% OFF Orders $30+ with code: SUMMER10 (*discount codes cannot be combined.)

Sweet and Sour Pineapple Chutney Chicken

We have run out of stock for this item.

Sweet and Sour Pineapple Chutney Chicken

Whether you are looking for an easy weeknight meal or a sunday comfort food classic, this recipe for sweet and sour pineapple chutney chicken hits the spot.  To take most of the work out of this recipe we use our Jamaican Jerk Pineapple Chutney as the base of the sauce along with a little tomato puree to make a savory yet sweet and sour pineapple sauce.   

Sweet and Sour Pineapple Chutney Chicken


1 pound boneless chicken thighs (skin removed) diced into 1 inch pieces
1 1/2 Tbs Flour
1 Tbs Sesame Oil (vegetable oil or avocado oil is fine as well)
1 Medium Carrot cut into ribbons with a vegetable peeler then cut into 3 even pieces  1 Medium Onion diced 
1 Red Bell Pepper diced
16 oz can Tomato Puree
1 Jar Wozz! Jamaican Jerk Pineapple Chutney
1 Tbsp Rice Vinegar (or whatever vinegar you have on hand)
1 Tbsp Sugar
1/2 cup of water
1 tsp salt
1 cup dry Rice 
Sesame seeds and chopped green onion for garnish if desired.


Cook your rice according to package directions.  Set aside.

Season diced chicken pieces with salt then toss with flour in a medium sized bowl.  You just need enough flour to lightly coat the chicken.  

In a large skillet on medium high heat, add your sesame oil and sear chicken on all sides until golden brown (no need to cook all the way through)  
Remove from pan and set aside. 

In the same pan, on medium heat add diced onion, peppers and carrot, sautee until the vegetables start to soften - approximately 3 minutes. 

Stir in Wozz! Jamaican Jerk Pineapple Chutney , tomato puree and 1/2 cup water.  (I rinsed the can of tomato puree with 1/2 cup water and used that)
Simmer on low heat for 5 minutes.

Adjust seasoning of sauce to your liking, I added a tablespoon of sugar and rice vinegar, you may want to add a little more or less depending on your sweetness preference or not at all.

Return browned chicken pieces to the sauce and simmer until cooked through - approximately 7-8 minutes.  *If your sauce seems too thick you can always add a tablespoon or more of water to sauce while cooking for desired consistency

Serve over rice.  Enjoy!




Related Recipes

Grilled Swordfish with Pineapple Salsa
Crispy Coconut Peanut Wings with Cilantro Lime and Chili
Korean BBQ Chicken Skewers
Korean BBQ Breakfast Burrito
Chicken Meatballs with Peanut Sauce and Thai Basil
Korean BBQ Tofu Bowls
Chicken Enchiladas with Kiwi Lime Salsa Verde | Authentic Verde Enchiladas
Pan Seared Halibut with Chermoula Butter Sauce
Coconut Peanut Chicken Curry Recipe
Jerk Grilled Chicken with Pineapple Chutney
Korean BBQ Pulled Pork Sandwich with Cucumber Pickle
Korean Raspberry Beef Bulgogi
coconut curry peanut mussels recipe | Asian peanut mussels
Moroccan Tomato Lentil Coconut Curry
Moroccan Chermoula Lamb Tagine | Moroccan Lamb Stew
Blackened Fish Tacos with Jamaican Jerk Pineapple Sauce
Coconut Peanut Butternut Squash Soup with Lentils and Wild Rice
Korean Glazed Gochujang Salmon with Korean Raspberry Gochujang BBQ Sauce
Korean Gochujang BBQ Chicken Recipe with Korean Gochujang Sauce
Moroccan Lamb Pizza
Sweet and Sour Pineapple Chutney Chicken
Indian Tomato Butter Chicken Recipe
Salsa Verde Chicken Cheese and Rice Bake
Moroccan Chicken over Rice
Jerk Shrimp Skewers with Pineapple Rice | Wozz! Kitchen Creations
Salsa Verde Guacamole
Chicken Satay with Cambodian Coconut Peanut Sauce
Moroccan Tomato Lamb Ragu over Pasta | Wozz! Kitchen Creations
Jamaican Jerk Pineapple Pulled Pork Recipe
Fish Tacos with Salsa Verde
Salsa Verde Chicken and White Bean Soup
Left Continue shopping
Your Order

You have no items in your cart