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Prepare the glaze: In a medium bowl, whisk together the pineapple juice, peach preserves, brown sugar, soy sauce, minced garlic, grated ginger, and apple cider vinegar. Set aside.

Prepare the chicken: Pat the chicken cutlets or chunks dry with paper towels. Season evenly with kosher salt and black pepper.

Sear the chicken: Heat olive oil in a large skillet or non-stick pan over medium-high heat. Add the chicken and sear for 3-4 minutes per side, until golden brown and cooked through. Remove chicken from the pan and set aside on a plate.

Cook the fruit and glaze: Reduce heat to medium. Pour the prepared glaze into the same skillet. Bring to a simmer, stirring occasionally. Add the sliced pineapple and peach wedges to the simmering glaze. Cook for 3-5 minutes, gently stirring, until the fruit softens slightly and is coated in the glaze.

Thicken the glaze: In a small bowl, whisk together the cornstarch and cold water to create a slurry. Pour the cornstarch slurry into the simmering glaze with the fruit, stirring constantly. Cook for 1-2 minutes, until the glaze thickens to your desired consistency.

Combine and serve: Return the seared chicken to the skillet, tossing gently to coat it completely with the pineapple peach glaze and fruit. Cook for another 1-2 minutes to heat the chicken through. Serve immediately, garnished with fresh chopped cilantro.


Prepare the glaze: In a medium bowl, whisk together the pineapple juice, peach preserves, brown sugar, soy sauce, minced garlic, grated ginger, and apple cider vinegar. Set aside.

Prepare the chicken: Pat the chicken cutlets or chunks dry with paper towels. Season evenly with kosher salt and black pepper.

Sear the chicken: Heat olive oil in a large skillet or non-stick pan over medium-high heat. Add the chicken and sear for 3-4 minutes per side, until golden brown and cooked through. Remove chicken from the pan and set aside on a plate.

Cook the fruit and glaze: Reduce heat to medium. Pour the prepared glaze into the same skillet. Bring to a simmer, stirring occasionally. Add the sliced pineapple and peach wedges to the simmering glaze. Cook for 3-5 minutes, gently stirring, until the fruit softens slightly and is coated in the glaze.

Thicken the glaze: In a small bowl, whisk together the cornstarch and cold water to create a slurry. Pour the cornstarch slurry into the simmering glaze with the fruit, stirring constantly. Cook for 1-2 minutes, until the glaze thickens to your desired consistency.

Combine and serve: Return the seared chicken to the skillet, tossing gently to coat it completely with the pineapple peach glaze and fruit. Cook for another 1-2 minutes to heat the chicken through. Serve immediately, garnished with fresh chopped cilantro.
