Hawaiian Chicken

4 standard portions

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Ingredients

• 600g chicken breast, cut into large pieces
• 4 pineapple rings (about 150g, fresh or tinned in juice, drained)
• 1 red pepper, diced
• 1 yellow pepper, diced
• 1 small red onion, sliced
• 2 garlic cloves, minced
• 1 tbsp olive oil
• 3 tbsp light soy sauce
• 2 tbsp tomato puree
• 2 tbsp pineapple juice
• 1 tbsp honey
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• ½ tsp chilli
• Pinch of salt and pepper

Method

1. In a bowl, whisk together soy sauce, tomato puree, pineapple juice, honey, vinegar, sesame oil, chilli flakes, salt, and pepper. Set aside.
2. Heat olive oil in a large frying pan over medium-high heat. Add chicken pieces and stir-fry for 5–6 minutes until golden and cooked through. Remove and set aside.
3. In the same pan, add onion and peppers. Cook for 3 minutes until slightly softened. Add garlic and cook for another 30 seconds. Remove and set aside.
4. Place the pineapple rings in the pan. Cook for 2 minutes per side until golden and caramelised. You can either cut up pineapple or keep whole.
5. Return chicken and veggies to the pan. Pour in the sauce and stir well, coating everything evenly. Cook for 2–3 minutes until the sauce thickens and clings to the chicken and vegetables.
6. Serve hot. If you’ve left the pineapple rings whole, place one on top of each serving. Garnish with fresh coriander or spring onions if desired.