This is a refreshingly flavoured and simple recipe that includes two perfect companions. Pineapple pieces and Chicken thighs combine to make Chicken Polynesian its worth. As a main dish served on a bed of rice or roast potatoes and peas. Both options provide a lovely hearty meal that is ideal for all ages. However, this dish can be served during a cold winter or a lovely summers day. It is flexible and so tasty. Serve with a chilled glass of white wine for a perfect relaxing meal. The addition of dry sherry is optional but adds an additional background flavour that binds everything together.
- 12 large chicken thighs skinless
- 1/4 cup all-purpose flour 60 ml
- 1 can pineapple pieces 540 g
- 4 large scallions chopped
- 1 1/2 cups snow peas 375 ml, mange touts
- 1 tsp curry powder 5 ml
- 1/4 cup soy sauce 60 ml
- 1 tsp dried mustard 5 ml
- 2 tbsp dry Sherry 30 ml,
- 2 tbsp cornstarch mixed with cornflour 30 ml,
- 2 tbsp cold water 30 ml
- salt to taste
- ground pepper to taste
- Combine the flour, curry powder, half the mustard, salt, and pepper in a plastic or paper bag and shake to mix.
- Coat the chicken in the flour mixture and place in the slow cooker.
- Add the pineapple and scallions. In a small bowl combine the reserved pineapple juice, the remaining mustard, soy sauce, and sherry and pour over the chicken.
- Cook covered on low heat for 6 to 8 hours, until the chicken is tender and the juices run clear when pierced with a fork.
- Stir in the cornstarch mixture and snow peas and cook covered on high heat for 15 to 20 minutes, or until the sauce has thickened.