The tangiest, fruitiest dish around.
Cooking Time (Including Preparation Time): 30 Minutes
Don’t forget to reserve your pineapple juice when draining your pineapple chunks.
Feeds: 4 People
8 Skinless, Boneless Chicken Thighs
1 Can of Del Monte Pineapple Chunks
3 Tbsp of Soy Sauce
1 Knob of Ginger (Grated)
1 Garlic Clove (Sliced)
1 Bunch of Coriander
1 Brown Onion
500g of Basmati Rice
2 Tbsp of Cornflour
2 Red Peppers
1 Tbsp of Tomato Puree
1 Tbsp of Sriracha
Cut your chicken thighs into chunks and add to a bowl. Add 2 tablespoons of cornflour, salt & pepper. Mix together.
Heat oil in a large wok (or large frying pan). When the oil is hot, add the chicken and cook until golden. Remove the chicken and wipe down the pan.
Slice up your onions and peppers and add them to the pan with a splash of olive oil. Once the onions have softened, add the chicken again.
Drain the pineapple (but reserve the juice). Add the pineapple chunks to the wok and cook for a further two minutes. Stir in the garlic and ginger and cook for a further minute.
Combine the reserved pineapple juice, soy sauce, lime juice, sriracha and the tomato puree in a bowl. Mix together and add to the wok.
Continue cooking on a high heat until the sauce is nice and thick. Once cooked, turn off the heat and serve over boiled rice. Sprinkle with coriander and tuck in!