- 2 tsp olive oil
- 500gm boneless chicken (mince or diced breast is fine)
- 1 red capsicum diced
- 440gm pineapple chunks in juice
- 1/3 cup liquid chicken stock
- ¼ cup soy sauce
- 2 tbs light brown sugar
- 1 clove garlic minced
- 1 tsp ginger grated
- ¼ tsp chilli flakes (optional)
- 1 tbs cornflour
- 1 eschallot sliced
- 1 cup of basmati rice
Drain pineapple and reserve juice (1 cup)
In a bowl mix the juice, stock, soy sauce, sugar, garlic & ginger. (Add chilli if using)
Mix together and set aside.
In a large pan over medium heat, add oil then chicken. Cook stirring occasionally until the chicken is almost cooked through. Add capsicum and cook until it’s softened, then add pineapple and simmer for 3 minutes.
Now add sauce and simmer for 5 minutes.
Mix cornflour with 2 tbs cold water and mix. Add this to the simmering sauce and stir to thicken.
Sprinkle with sliced eschallots and serve with basmati rice.