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Pineapple chicken breast served with creamy sauce
Juicy pineapple chicken breast covered in a rich, velvety cream sauce

Pineapple chicken breast with creamy sauce

Author: Flavelo
Recipes Main Courses
The meeting of savoury and sweet flavours (agrodolce) is always exciting. Pineapple doesn't just harmonise with chicken in taste, it also has a special chemistry: it contains an enzyme called bromelain which breaks down proteins, tenderising the meat. The cream and cheese form a rich, velvety blanket over the dish, uniting the fruitiness with the savoury meat.
🕒 Prep Time 15 mins
🍳 Cook Time 25 mins
⌛ Total Time 40 mins
🍽️ Servings 4 servings
🔥 Calories 520 kcal
🌍 Cuisine Fusion

Ingredients

Equipment Needed

  • Large frying pan with lid
  • Meat mallet (use gently)
  • Grater

Allergen Information

⚠️ Milk

Instructions

1 ✓

Slice the chicken breast, gently flatten with a mallet, then pat dry to remove moisture. Season with salt and pepper.

Tip: A dry surface is crucial for browning (Maillard reaction). Wet meat will just steam and turn grey.
2 ✓

Fry the chicken pieces in a mixture of butter and oil until suddenly browned on both sides. Remove to a plate.

Tip: The oil protects the butter from burning, whilst the butter adds flavour. No need to cook through completely, just sear the crust.
3 ✓

Toss the crushed garlic and drained pineapple into the remaining fat. Fry briefly until the pineapple starts to caramelise.

Tip: The sugar content of the pineapple deepens and becomes richer in flavour under heat.
4 ✓

Pour in the cream and simmer slightly until it starts to thicken. Return the chicken to the sauce.

Tip: The water in the cream evaporates, and the fat content forms an emulsion with the juices, creating a creamy texture.
5 ✓

Sprinkle grated cheese on top, cover with a lid, and simmer on low heat until the cheese melts and the meat is cooked through (approx. 5-8 minutes).

Tip: You can also place it in the oven to brown if you have an ovenproof pan.

Recipe FAQ

Can I use fresh pineapple?
Be careful. The enzymes in fresh pineapple can make the cream bitter (protein breakdown). If using fresh, cook it briefly first to deactivate the enzymes (heat treatment). Tinned pineapple doesn't have this issue.

Ingredients

  • 600 g Chicken breast fillets
  • 1 tin Tinned pineapple (rings or chunks)
  • 200 ml Double cream (or cooking cream)
  • 50 g Butter
  • 2 tbsp Olive oil
  • 2 cloves Garlic
  • 1 tsp Salt
  • 0.5 tsp Pepper
  • 150 g Grated cheese (e.g. Gouda)