I bought a fresh pineapple and had some chicken breast in the fridge. I was thinking about red Thai curry but I wanted something with less heat. Or something sweet? No rice!
Last night I rolled some ideas around in my head about the side dish. Fregola Sarda ist a special kind of pasta I seldom use. The tiny balls look like giant couscous, but are pasta. Cooking time is crucial. It takes about 10 min give or take. One min they are hard, then great but waiting a bit more they are mushy. You have to keep an eye on them.
Start with the sauce. It can be made in advance and in bigger batches to be used for other dishes.
All other work is done during the time the Fregola cooks.
Sauce:
1/3 cup pineapple juice, 1/3 cup chicken stock, 1/3 cup dark soy sauce, 1/3 cup Hoisin sauce, 3 tbsp brown sugar, 5 minced garlic cloves, 1 tsp potato starch in water
Meat:
450 g chicken breast, 1 clove of garlic, chicken seasoning, 1/2 cup fresh pineapple, 4 red radishes, parsley, 3 tbsp cashew nuts, oil
100 g Fregola Sarda
Cut up the chicken breast and season it. Put it in heated oil in a wide pan with the garlic. Let it get color all around. Add pineapple chunks and radish slices.
Cook for 2 min. Now add as much sauce as needed to cover the chicken fully and a bit more as sauce. Cook until heated through. Add parsley and cashews and serve with Fregola.
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