spicy chicken pineapple woktop3

This recipe is a bite into the tropics, brings you right to those caribbean islands, also is a great recipe for those people on eternal diet, like myself. You can spice it up to your liking and with whichever is your favorite hot pepper… mine are the habanero peppers. My husband happen to grow them and I obviously have too many, so I dehydrate them and make powder out of them. I’m not usually a big hot pepper lover but this one is special… the habanero has that fruity taste to it.

spicy chicken pineapple wokI encountered with this hot pepper in Martinique, a caribbean island. Since then… I add it to many of my spicier recipes, like the spicy “ratatouille” spaghetti sauce with a bit of habanero pepper, it’s fantastic or I do “spicy cod fritters” which is a “typical” meal from the Antilles. They eat those balls like candies over there, I think there are no restaurants, which doesn’t serve a good “habanero cod fritter” as an appetizer, let’s say… in the french Antilles at least.

The recipe is so simple and has always that winner taste of “sweet & sour” with a touch of heat! It’s a really healthy, easy and delicious one, so here it is:

Spicy chicken & pineapple wok

Makes 4 portions

  • Long grain rice (jasmine rice is a good choice)
  • 1/3 of a pineapple cut in cubes. (400g. of canned ones… not as good though)
  • 2 chicken breast, cut in small cubes.
  • 1 red pepper finely slices
  • 1/2 onion finely chopped
  • 2tbs. of white rice vinegar (can use white balsamic or apple vinegar)
  • 2tbs. of peanut oil (or simpler oil to “sauté” your chicken at first)
  • 2tbs. fish oil (salt or soy soy can do too)
  • 1ts. of dried habanero pepper or your favourite hot pepper.
  • coriander or thai basil *optional
  • Salt-pepper

*Cook rice for 4

  1. Bring your wok to high heat
  2. Add the peanut oil
  3. Add salt and pepper to your chicken
  4. Sauté the chicken in the wok, rapidly until white.
  5. Add the pineapple, red pepper, onion, vinegar and hot pepper on top of the chicken.
  6. Cook high heat for about 4 minutes, or until you like the texture of your vegetables (I like them crunchy)
  7. When cooking is done, add the fish oil or soya sauce.
  8. Serve on rice with a a few fresh coriander leaves or thai basil.


Your tastebuds will thank you for the nice tropical vacation you gave them. Enjoy!

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