Pollo en Chicha with Spiced Pineapple Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A traditional Salvadoran stew featuring tender chicken simmered in a sweet and tangy chicha-inspired pineapple sauce with warm spices. This latin american-inspired chicken ready in about 55 minutes pairs bone-in chicken thighs, fresh pineapple chunks, medium, diced white onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

★ 4.5 (15 ratings) Prep: 15 min Cook: 40 min Serves 4 Latin American cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tablespoons vegetable oil in a large deep skillet over medium-high heat. Season 6 bone-in chicken thighs with 1 teaspoon salt and 1/2 teaspoon black pepper. Sear chicken thighs skin-side down for 5 minutes until golden brown, then flip and brown the other side for 3 minutes.
  2. Step 2: Remove chicken from skillet and set aside. Add 1 medium diced white onion and 4 minced garlic cloves to the skillet, sauté for 4 minutes until translucent and fragrant.
  3. Step 3: Stir in 1 cup fresh pineapple chunks, 2 tablespoons brown sugar, 1 teaspoon ground cinnamon, and 1/4 teaspoon ground cloves. Cook for 3 minutes until pineapple softens and spices bloom.
  4. Step 4: Pour in 2 cups chicken broth, scraping the bottom of the skillet to loosen browned bits. Return the chicken thighs to the pan, skin-side up, and bring to a simmer.
  5. Step 5: Cover and reduce heat to low. Simmer gently for 30 minutes until chicken is cooked through and sauce thickens slightly.
  6. Step 6: Remove lid, increase heat to medium, and cook uncovered for 5 more minutes to reduce sauce to desired consistency.
  7. Step 7: Sprinkle 2 tablespoons chopped fresh cilantro over the stew before serving for a bright herbal finish.

Frequently asked questions

How long does Pollo en Chicha with Spiced Pineapple Sauce take to make?

Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pollo en Chicha with Spiced Pineapple Sauce?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep bone-in chicken thighs from drying out.

Can I substitute ingredients in Pollo en Chicha with Spiced Pineapple Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pollo en Chicha with Spiced Pineapple Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pollo en Chicha with Spiced Pineapple Sauce?

Latin American chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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