Chicken and Pineapple "Curry"

Im not sure what cuisine this comes from - vietnamese or thai? I love this when the Queensland pineapples are in season, and you can buy huge ripe ones from the farmers markets. I always buy the more expensive ones - more expensive by a dollar! not too much to pay for a sweet and juicy pineapple.
I've tried to keep all the indian-ness out - except for the besan.
Dont be tempted to sprinkle green coriander over the top - it really does not improve it!

As for preparing fresh pineapple, I've learnt the easiest way to clean pineapples from my Japanese colleague, Junko. Seize it by the hair - er leaves, and chop off a good inch. Quarter it lengthways, remove the inner pithy part, then chop into chunks and cut the skin off the chunks. This is really the easiest way to clean a pineapple - I always avoided it before because the traditional Indian way of peeling the whole thing and removing the eyes before chopping was such a horror. This is also a good way to impress kids with your full viscious decapitation skills.

You need
1 kg of chicken thighs, or drumsticks to make 700 g of boneless chicken
4 tablespoonfuls of fish sauce
400 grams of fresh pineapple chunks - about half a Queensland pineapple
1 large red capsicum (optional)
4 cloves of garlic
2 onions
Spring onion leaves (chopped into 1 inch bits)
4 tablespoonfuls of oyster sauce
1 to 1-1/2 cups of chicken or vegetable stock
2 tablespoonfuls of cornflour or besan (chick-pea flour)
2 teaspoonfuls of sugar
 2-3 chili peppers
4 tablespoons  cooking oil - vegetable or groundnut. Dont use olive oil.

  1. Cut the chicken into boneless bite-size pieces. Marinade in the fish sauce for at least an hour in the fridge.
  2. Chop the onions into eighths, or chop indian style, not too fine. Mince the garlic. Chop the chillies up. Cut up the capsicum, remove the white veins. 
  3. Mix the cornflour or besan in the stock
  4. Pour the oil into a hot wok or kadai. When hot, add handfuls of the chicken and cook over very high heat until lightly browned.
    Dont add all the chicken unless you have a really huge wok, or it will start stewing and not frying!
  5. Add the garlic, chili peppers, onions and bell pepper. Cook, stirring, for about two minutes.
  6. Add the pineapple chunks, the sugar and oyster sauce. Stir briskly, then cover and simmer for about 10 minutes. The natural juices from the pineapple seep out, so don't add any water.
  7. Give the stock a good stir to mix the cornflour/besan.
  8. Bring the chicken to the boil and stir in the stock. Cook, stirring, until the sauce thickens. Cover and simmer for a few minutes.
  9. Stir in the onion leaves and stir. Taste the sauce and add salt if needed. Cook for a minute and its ready to serve!

Serve with plain white rice, or rice noodles.