Asian-Inspired Pineapple Chickon

I don't know about you all, but I remember back when I wasn't vegan . . . those late Friday nights and that craving of Chinese food! My husband would get off the couch and go to a nearby restaurant that had the best pineapple chicken ever, one of our favorite spots for sure.

When we had those cravings, we didn’t even want to wait for delivery. We wanted it fast and NOW! So hubby would go off and order our favorite dishes and bring it back home for us to eat while watching our favoite movie on T.V., and pineapple chicken was one of those dishes!

Nowadays being vegan is so much easier. It is getting better and better to find some of our favorite dishes veganized, but let me tell you, 11 years ago there was no such thing.

If you wanted or craved something you liked, you would most likely have to figure out a way to make it yourself.

So here you go, I know you will for sure enjoy this dish. Pineapple chickon is definitely one of my all time favorites!

I will also put a link to the video below to show you how to make this meat; but you can simply use any vegan meats you have on hand.

“I can’t think of anything better in the world to be, but a vegan.” -Alicia Silverstone

Oil for frying

Shredded chickon meat

Ingredients for Pineapple sauce:

• 1 cup sugar

• 1 cup water

• Fresh pineapple

• 1 tsp. salt

• 1 tbsp. chili flakes

• 2 tbsp. sriracha

• 1/2 tbsp. rice vinegar

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A slurry mix of:

• 1 tbsp. water

• 1 tbsp. tapioca starch

Directions

1. Add all ingredients ( except for the starch and water slurry ) into a saucepan ( or small pot )

2. With a wooden spoon, mix to dissolve the sugar and bring to a boil. Once it reaches a boiling point you may lower heat to a medium to low heat.

3. Cook for about 15 minutes ( this helps the sauce pick up the flavors of the pineapple). At this point, you can add your water and starch slurry.

4. Cook until nice and thick, mixing occasionally.

5. Remove from heat and let cool.

Ingredients for Tempura:

• 1/2 cup all-purpose flour

• 1/2 cup tapioca starch

• 1 tsp. baking soda

• 1 tsp. salt

• 1 cup water

Directions

1. In a bowl, add all of your tempura ingredients and give it a mix. If you find your mixture is too thick, add more water or more flour if too liquid.

2. Add your shredded pieces and mix well.

3. Drop battered chickon pieces into the hot oil and cook until nice and golden.

4. Continue until all your chickon pieces are cooked and beautifully golden.

5. Place on paper towels to absorb excess oil.

Be careful not to burn yourself!

Note: Add fried chickon nuggets to your pineapple sauce when you are ready to serve. Enjoy!

You can watch the video here:

and for the shredded meat video:

As for this shredded meat recipe, I do have to give some people some credits...

My daughter who inspired me to make it... the Gentle Chef ( Chef Skye Michael ) for the methods and techniques, and Lacey Siomos for the FABA water and the use of the pressure cooker.