Pollo Cancun – Mexican Chichen with Pineapple Sause
Some chicken recipes are too bland and repetitive. I’ve heard so many people saying, “I’m so tired of chicken.” Well, it’s probably because they haven’t tried Pollo Cancun yet.
Pollo Cancun is a combination of Spanish rice and chicken topped with cheese sauce. Although this is the traditional dish of Latin America, it has its roots in Spain. Many crafty restaurants took this dish away from its original land and spread it worldwide to make it available to the consumers.
Pollo Cancun is an international dish but every country has its own version of this and different pronunciations. This is an easy-to-cook recipe with awesome taste.
A friend of mine recommended this recipe and asked me to try. I tried this recipe at home and the results were amazing and it became my all-time favorite dish.
Pollo Cancun is a great recipe for the summer with grilled pineapple. If you are a fan of vegetables, you can even serve the chicken with grilled onion, carrot, and beans.
If you are aiming for the main course then serve Pollo Cancun with plain rice and a side of mashed potatoes.
Ingredients
| 1 Fresh Pineapple 4 Breast chicken pieces without bones and skin 1 tsp ground dried oregano 1 tsp ground cumin ¼ tsp ground cloves 1tsp minced cilantro 2 tsp cornstarch 2 tbsp olive oil 1 cup pineapple juice 1 tbsp lime juice Salt and pepper to taste |
Instructions:
- Pound chicken breast into half of its thickness.
- Sprinkle salt and pepper to taste. Combine oregano, cumin, and clove powder in a cup and sprinkle over chicken breast.
- Keep the marinated chicken aside.
- Twist the crown from the pineapple and keep aside six slices.
- Put a skiller pan over medium-high heat and saute pineapple in hot oil.
- Remove from the skillet when light golden brown, and in the same skillet, saute the chicken on reduced heat.
- Cover the pan and simmer for 2 minutes.
- Now, blend pineapple juice and lime juice and mix cornstarch.
- Pour the liquid mixture into the skillet with chicken in it.
- Stir until the sauce boils and is thickened.
- Stir in cilantro and dish out the chicken on the serving plate.
- Server with sauce and saute pineapple.
Pollo Cancun Nutrition Facts
Serving: 1
Calories: 1170
| Fat. 68 g | Sodium 3040 mg |
| Cholesterol. 140 mg | Protein 65 g |
| Carbs 89 g | Sugar 8g |
*Everybody’s nutrition values may change according to their value needs.
Chef notes
- You can also add ginger for a kick in the taste.
- If you don’t have fresh pineapple, you can also use canned pineapple.
- To keep the chicken breast from getting dry, make sure there is a little leftover pineapple juice in the pan when you saute the chicken. And don’t cut into the meat to check if it’s done.
- To prevent overcooking the chicken, make sure not to cook each side on medium heat for 6-8 minutes only.
- If the pineapple sauce isn’t thickening, you can add 2 tbsp of butter and more corn starch into the mixture. But make sure to mix the cornstarch in water before adding in.
