Ingredients

The following ingredients have 4 Servings
  • 3 chicken breasts (chopped into chunks)
  • 1 tbsp cornflour/cornstarch
  • pinch of salt and pepper
  • 3 tbsp veg oil
  • 1 onion (peeled and chopped into wedges)
  • 1 red pepper (chopped into chunks)
  • 432 g (15oz) can of chopped pineapple in juice
  • 2 cloves garlic (peeled and minced)
  • 1 x 1” cube fresh ginger (peeled and grated)
  • 2 tbsp soft brown sugar
  • 3 tbsp dark soy sauce (use tamari for gluten free)
  • 1 tbsp tomato puree/paste (usually gluten free, but best to check)
  • Coriander
  • Boiled Rice
  • Sriracha ((add some to give the dish a little kick of heat))

Instruction

  • Place the chicken breast chunks in a bowl and sprinkle on the cornflour and salt & pepper. Mix with your hands to cover the chicken in the cornflour.
  • Heat the oil in a wok or large frying pan on high. When the oil is hot, add in the chicken. Cook on a high heat, moving the chicken around occasionally with a spatula, until the chicken is golden on all sides.
  • Add in the onions and peppers, and fry with the chicken for a 1 minute.
  • Drain the pineapple (reserving the juice) and dry the pieces on a piece of kitchen towel. Add the pineapple into the wok and cook for a further two minutes.
  • Stir in the garlic and ginger and cook for a further minute.
  • Combine the reserved pineapple juice, brown sugar, soy sauce (or tamari) and the tomato puree in a bowl. Mix together, then add to the wok.
  • Continue cooking on high, allowing the sauce to bubble and reduce down, whilst stirring occasionally. It should take about 5-6 minutes on a high heat to reduce down and start making the chicken look darker and caramelized.
  • Once cooked, turn off the heat and serve over boiled rice. Sprinkle with coriander and serve.