Pollo a la pina (Pinapple Chicken) with avacados

Ingredients

• 1.5 lbs Boneless, Skinless Chicken Thighs, cut into 1-inch cubes
• 1 tbsp Olive Oil
• 1 Onion, chopped
• 2 cloves Garlic, minced
• 1 cup Pineapple Chunks (fresh or canned)
• 1/2 cup Chicken Broth
• 1/4 cup Soy Sauce
• 1 tbsp Brown Sugar
• 1/2 tsp Ground Ginger
• 1/4 tsp Red Pepper Flakes (optional)
• 2 Avocados, peeled, pitted, and diced
• 1/4 cup Chopped Cilantro, for garnish

Instructions

1. Heat olive oil in a large skillet or Dutch oven over medium-high heat.
2. Add chicken and cook until browned on all sides. Remove chicken from skillet and set aside.
3. Add onion to the skillet and cook until softened, about 5 minutes.
4. Add garlic and cook for 1 minute more.
5. Return chicken to the skillet.
6. Add pineapple chunks, chicken broth, soy sauce, brown sugar, ginger, and red pepper flakes (if using).
7. Bring to a simmer, then reduce heat to low, cover, and cook for 20-25 minutes, or until chicken is cooked through.
8. Stir in diced avocados and cook for 2-3 minutes more, just to warm them through.

Notes

• For a sweeter sauce, add 1 tablespoon of honey or maple syrup.
• If using fresh pineapple, grill it briefly before adding it to the skillet for a smoky flavor.
• Serve over rice or quinoa.
• To keep the chicken moist during cooking, consider adding a tablespoon of cornstarch to the sauce.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.