Pineapple chicken sauté

In addition to the Martinican coconut chicken recipe which is a preparation of chicken with local flavors, we invite you here to cook a pineapple chicken stir-fry for a sweet and savory mix. The sauté is a dish that consists of cooking in a pan, a sauté-pan or in a wok small pieces of meat, vegetables, fish or seafood in order to cook the food quickly and keeping the maximum of their vitamins. Sauté is a culinary technique that came from China.


For 6 servings:

  • 6 chicken breasts
  • 1 “Victoria” type pineapple
  • 1 green pepper
  • 1 red pepper
  • 1 yellow pepper
  • 1 chilli
  • 1 large onion
  • 2 carrots
  • 6 tablespoon of oil
  • 1½ spoon of brown sugar
  • Salt
  • Pepper
  • 2 limes


  1. Cut the chicken breasts into cubes and squeeze the limes over them.
  2. Peel the carrots and cut them into slices.
  3. Wash and finely chop the peppers and chilli.
  4. Peel and slice the onion.
  5. Peel the pineapple and cut it into small pieces.
  6. In a saucepan, put the oil to brown the chicken cubes
  7. Once browned, remove the chicken pieces and place the carrots, onion, peppers and chilli.
  8. Brown everything, stirring constantly.
  9. After 5 minutes add the chicken then salt and pepper.
  10. Add the brown sugar and the pineapple pieces.
  11. Pour a little water, sprinkling the elements in the saucepan.
  12. Cover and lower the heat to minimum.
  13. Cook for 40 minutes, stirring occasionally.
  14. Once the chicken is cooked, turn off the heat.
  15. It's ready ! Serve when it is still very hot.