Chicken & Pineapple
Over a year ago
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Ingredients
- 4 chicken breasts
- 400g pineapple chunks in juice (canned)
- 100g whole blanched almonds
- 1 tablespoon dark soy sauce
- 1 tablespoon sunflower oil
- 1 tablespoon cornflour
Accompaniment
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Description
Very quick and easy to make. Favourite with the kids.
Method
-
1
Place soy sauce, oil and cornflour in a bowl and mix into a smooth paste.
Stir in the juice from the pineapple, saving the chunks for later.
Cut the chicken into bite-size pieces add to the soy sauce mixture and marinate for around 15 minutes.
Meanwhile, put the almonds into a saucepan and toast them over a high heat until they are light brown on both sides. You need to keep them moving in the pan and watch these carefully as they can burn very quickly! Turn the almonds out of the pan into a dish (so they don't continue to cook).
Put a small amount of oil into a frying pan and set to a medium heat. Fry the chicken pieces (saving the marinade for later) until golden.
Add the marinade to the chicken. When the liquid is bubbling, turn down the heat, and cook for 5 minutes.
Add the pineapple chunks and toasted almonds and cook for a further 5 minutes. Note, these are added at the end to ensure that they keep their texture.
Serve with rice.
Chef's Tips
Once the marinade has been added to the frying pan, cover the pan with a lid to stop the marinade from evaporating away.
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