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 that’s as yummy! If you want to cook it, here’s my dad’s amazing sweet roast chicken!
What Do You Use in Pineapple Chicken Roast?
The ingredients you need to make dad’s 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.
How To Make Pineapple Chicken Roast On the Stovetop?
Here’s how to 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.
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.
Cooking 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.
FAQs About Pineapple Chicken
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.
Pineapple chicken curry has a sweet, tangy, and spicy flavour. It’s sort of an umami all-in-one thing.
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
Did you love our recipe? Was it 4-star or 5-star? Please click on the stars or leave your review below!
You can print off the list of ingredients and instructions to follow for making this recipe via the recipe card below (for home use only).
You can also tag us on Instagram or join our Facebook group and share your lovely food pics and results of your food experiments there!
My Dad’s Pineapple Chicken Roast
Click the stars to add your rating! Left you don’t like it, right you love it!
Ingredients
- 2 Tablespoon Oil Any
- 6 Onions Sliced
- 6 Garlic Cloves Sliced or Whole (Optional)
- 8 Dried Red Chillies Sliced
- 1 Pineapple whole (or 1 large tin)
- 2 Tablespoon 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 tbsp Sourlime Juice Or 3 tbsp lemon juice
- 1 teaspoon Salt
- 200 ml 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 (wok) 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.
*As an Amazon Associate I earn from qualifying purchases.
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.
