Pineapple-Marinated Chicken Breasts

cooking.nytimes.com

Michelle Masson

Made some adjustments. This needs some Chili flakes or sambal.

3 packed tablespoons dark brown sugar

2 tablespoons rice vinegar (used white wine vinegar)

1 tablespoon soy sauce

1 tablespoon fish sauce (used tamarindo)

2 tablespoons olive oil, plus more for cooking

1 teaspoon kosher salt (Diamond Crystal)

1 teaspoon garlic

¼ to ½ teaspoon ground cayenne

½ teaspoon black pepper

1 cup diced fresh pineapple (½-inch chunks)

¼ cup finely diced red onion

2 tablespoons finely chopped fresh cilantro

2 tablespoons finely grated fresh pineapple, including accumulated juices

1½ pounds boneless, skinless chicken breasts, cut into 1½-inch chunks

Cooked white rice, for serving

Note: Ingredients may have been altered from the original.

Directions at cooking.nytimes.com

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