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