Sweet & Sour Pineapple Chicken

Serves: 4

 Ingredients

• ½ pineapple, skin and core removed, cut into chunks

• 1 tbsp cornflour

• ¼ cup tamari (alternative is soy sauce)

• ¼ cup apple cider vinegar (alternative is white wine vinegar)

• ¼ cup honey

• 1 tbsp extra virgin olive oil

• 8 chicken thigh fillets, cut into 3-4 pieces each

• 2 garlic cloves

• 3 cm piece of fresh ginger

• 1 red capsicum

• 1 green capsicum

• Brown or black rice, to serve

Method

1. Blend half of the pineapple in a food processor to make a smooth puree. Pour into a bowl and whisk together with the cornflour, tamari, apple cider vinegar and honey.

2. Heat the oil in a wok or large frying pan. Add the chicken pieces and brown on all sides for a few minutes.

3. Finely chop the garlic and ginger, and cut the capsicum into bite-sized chunks. Add to the chicken in the wok and fry for a few minutes.

4. Then add the sauce to the wok, mix well, cover and simmer for 6 minutes. Add the remaining pineapple chunks to the pan and cook for a further 5 minutes.

5. Serve with brown or black rice.

Recipe by: Dr Joanna McMillan for Australian Pineapples
© Australian Pineapples