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 Clove of Garlic (Sliced)
Bunch of Coriander
1 Brown Onion
500g of Basmati Rice
2 Tbsp of Cornflour
2 Red Peppers
1 Tbsp Tomato Puree
1 Tbsp Sriracha
Place the chicken thigh chunks into a bowl and sprinkle on the 2 tablespoons of cornflour and salt & pepper. Mix together.
Heat oil in a large wok (or large frying pan). When the oil is hot, add chicken. Cook until golden.
Remove the chicken, wide down the pan and then slice up your onions and peppers and add them into the pan with a splash of olive oil. Once the onions have softened, add the chicken.
Drain the pineapple (but reserve the juice). Add the pineapple chunks into 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 into a bowl. Mix together and then 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!