Peruvian Pineapple Chicken (Pollo a la Pina) Recipe

Whisk soy sauce salt pepper garlic powder and cumin together in a large glass or ceramic bowl. Add chicken medallions and toss to evenly coat. Set aside to marinate.

Combine pineapple chunks syrup and sugar in a medium pot over medium-high heat; bring to a boil. Boil until sugar has dissolved 2 to 3 minutes. Remove from the stove transfer pineapple chunks to a bowl and leave syrup in the pot.

Place potato starch in a bowl. Dredge marinated chicken medallions in potato starch; shake off excess.

Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add chicken working in batches and adding more oil if necessary and fry until golden brown and crunchy about 3 minutes per side. Transfer to a paper towel-lined plate.

Heat remaining 1 teaspoon vegetable oil in a wok. Add tomato paste; cook and stir until paste darkens being careful it does not burn. Add bell pepper and cook until slightly softened but still crispy 1 to 2 minutes. Mix in chicken medallions and pineapple chunks. Slowly mix in some of the syrup until mixture is lightly glazed; reserve remaining syrup for another use. Sprinkle with green onions.