With the recent posting of my Sweet and Sour Chicken and redone photos of Black Pepper Chicken, I had some leftover bell peppers to use up. Being the ever frugal person that I am, I chose to make the most of them by making Pineapple Chicken.
Being a cook is not just about knowing recipes and being comfortable in the kitchen, it’s also about meal planning and integrating ingredients. Making sure to use up raw ingredients to prevent waste and simultaneously making sure the dishes compliment each other isn’t always an easy task. I have found myself relying heavily on apps to do this: myShopi app for my grocery list, Pepperplate for my menu planning and recipe database and Evernote for note taking. All of this together with the actual kitchen work has become somewhat of a science for me.
While some might argue that Pineapple Chicken is just a spin off of Sweet and Sour Chicken with some added pineapple, this is not completely true. Despite the batter being identical in order to achieve the same crisp and airy chicken, the sauce mixture differs. On the matter of the pineapple chunks, I am exceedingly glad you can buy them in cans. I never learned how to cut a pineapple and in general am really awful at cutting fruit. Whenever my mother brought a pineapple home, I avoided the kitchen like a plague. If you’re a whiz at cutting pineapples, go for fresh. However if you find yourself in a pineapple jam, cheat like me and go for the can!