Peruvian Pineapple Chicken (Pollo a la Pina)

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

2. Combine pineapple chunks, syrup, and sugar in a medium saucepan over medium-high heat; bring to a boil. Boil until sugar has dissolved, 2 to 3 minutes. Off heat, transfer pineapple chunks to a bowl; leave syrup in the pan.

3. Place potato starch in a bowl. Remove chicken from marinade and shake off excess. Discard remaining marinade. Dredge chicken in potato starch; shake off excess.

4. 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.

5. 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; cook until slightly softened but still crispy, 1 to 2 minutes. Add chicken and pineapple chunks; slowly pour in some syrup until mixture is lightly glazed; reserve remaining syrup for another use. Sprinkle with green onions.

Cook's Note:

Corn starch can be used in place of potato starch, if preferred.

Editor's Note:

Nutrition data for this recipe includes the full amount of sauce and potato starch. The actual amount of sauce and potato starch consumed will vary.