My dad’s tangy and sweet pineapple chicken roast is an easy to make version of his other pineapple chicken curry. This Indian pineapple chicken roast goes perfect with white rice & rotis or even homemade balloon bread for a delicious meal!
On days when mom’s too busy with other work, it’s dad’s turn to do the cooking. His usual go to dishes are the egg bhurji and his popular pineapple chicken curry. But dad also makes a different version of pineapple with chicken roast in a kadai that’s as yummy! If you want to cook it, here’s my dad’s amazing sweet roast chicken! If you don’t, here’s mom’s simple roast chicken with root veggies.
What Do You Use in the Stovetop Pineapple Chicken Roast?
The ingredients you need to make dad’s stovetop chicken pineapple roast are fresh pineapple, chicken, oil, red chilies, onions, garlic, ginger, cardamom, garam masala, turmeric powder, cinnamon sticks, and pepper. We also add lime juice to make it tangy. Sometimes we add some extra leftover veggies in just like that – this time it was celery sticks.
Note: You can use tinned pineapple if you wish. Dad used to when we were young, but now because of his diabetes, we stick to fresh pineapple.
Steps To Make Pineapple Chicken Roast On the Stovetop
Let’s start making the pineapple chicken roast with Indian spices. Start by soaking the red chillies in water for a few minutes before cutting them into bits.
You might also like:
Dice the fresh pineapple into 1 or 1.5 inch cubes and the onions into 6 to 8 wedges.
Heat the oil in the kadai. Add the chicken and everything else. Add about 100 to 200 ml of water to keep it moist, but you can skip this if you want to. Cook for about 15 minutes on either side and it’s done.
Serve this quick and easy roast pineapple chicken with white rice, chitaps, pav or fugiyas. And if you think this recipe of dad’s is yummy, you might also want to check out the stuffed pigling roast recipe that the family makes on rare occasions. It seems that when dad was young he was the main pig catcher in the village.
Dad’s Pineapple Chicken Roast in a Kadai (Stovetop)
Click the stars to add your rating! Left you don’t like it, right you love it!
Ingredients
- 2 Tablespoons Oil Any
- 6 Onions Sliced
- 6 Garlic Cloves or Garlic Flakes Sliced or Whole (Optional)
- 8 Dried Red Chillies Sliced
- 1 Pineapple whole (or 1 large tin)
- 2 Tablespoons Garam Masala
- 1 teaspoon Pepper Powder
- 1 teaspoon Cinnamon Sticks (Dalchini) in Pieces
- 3 Black Cardamom Pods (Moti Elaichi) Big
- 8 Green Cardamon Pods (Choti Elaichi) Small
- 1 Chicken Whole
- 2 Tablespoons Sourlime Juice Or 3 tbsp lemon juice
- 1 teaspoon Salt
- 200 millilitres Water Optional
Instructions
- Soak the dried red chilies in water for a few minutes.
- Slice the onions into wedges. Cut the green chilies, garlic, and red chilies into strips.
- Dice the pineapple into big pieces.
- Heat the oil in a kadai (Indian wok shaped dish) or a large pan.
- Add the whole chicken, sliced onions, chilies, garlic, garam masala, pepper powder, salt, lemon juice, and the diced pineapple pieces to the wok. We also add about 200 ml of water to keep the chicken moist, but this is optional.
- Allow to cook for 15 minutes on a medium flame. Turn over and cook for another 15 minutes.
- And the tasty pineapple roast chicken is ready! Serve with fugiyas, ladi pav, roti, or jeera rice.
Please click to rate the recipe! Left you don’t like it, right you love it!
Notes
- Soak the dried red chilies in water for a while before cutting them.
- You can use tinned pineapple instead of fresh pineapple, but this will make the dish sweeter.
- We use both small and big cardamom pods.
- The lemon juice makes it tangy. You can skip if you want to.
Nutrition (Per Serving)
Disclaimer: Nutrition Information per serving is estimated by a third party software based on the ingredients used, and is for informational purposes only. It will vary from product to product, based on methods of preparation, origin and freshness of ingredients. Please consult the package labels of the ingredients you use, or chat with your dietician for specific details.
This printable recipe card is for home use only. For more recipes head over to AbbysHearth.comCooking Tips & Tricks
- Soak the dried red chilies in water for a while before cutting them.
- You can use tinned pineapple in place of fresh pineapple.
- It’s either 2 tbsp of sour lime juice or 3 tbsp of lemon juice.
- We use both small and big cardamom pods.
- We used chicken with skin because we love eating the skin, but you can use skinless chicken if you want to.
- You might also like these recipes for mustard chicken or mustard leaf chicken or pineapple chicken curry.
What we’re often asked About Making Pineapple Chicken
How Long Can Roasted Pineapple Chicken Be Stored?
Roast Pineapple Chicken can be stored in a refrigerator in a covered vessel for 4 to days or in a freezer in an air-tight container for up to 3 months.
What Does Pineapple Chicken Roast Taste Like?
Pineapple chicken curry has a sweet, tangy, and spicy flavour. It’s sort of an umami all-in-one thing.
What Goes With Pineapple Chicken Roast?
Serve the stovetop chicken and fresh pineapple roast with plain white rice, fugiyas, Indian donut bread, or even ladi pav. It also goes well with kachumber salad, or green tomato salad. If you want to follow it up with an Indian dessert, try the doodhi halwa or carrot halwa.
Other Recipes You May Like
- Mutton Curry With Bottle Gourd
- Stuffing made of Chicken Liver (Giblet)
- How To Fry Mudskippers – निवटी फ्राय
- Whole Stuffed Roast Chicken
- Chicken Potha
I’m an East Indian foodie and travel blogger from Bombay, India. I love baking, cooking, and making wine at home. But I also love doing stuff around the house and spending time in the Word. You’ll find more info about me here!