Serves 4
INGREDIENTS
1/2 pineapple, skin and core removed, cut into chunks
1 tbsp cornflour
1/4 cup tamari (alternative is soy sauce)
1/4 cup apple cider vinegar (alternative is white wine vinegar)
1/4 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.
The Carousel thanks Dr Joanna McMillan from Australian Pineapples for this Pineapple Chicken recipe.