The combination of chicken, pineapple and spices is surprising and delicious …
Ingredients for 2 persons
- 200 g of boneless and skinless chicken breast
- 200 g of canned pineapple in juice
- 100 ml of pineapple juice taken from the can
- 1 red bell pepper
- 1 teaspoon of ground coriander
- 1 tablespoon of sunflower oil
For the chicken marinade:
- 3 tablespoons of soy sauce
- 3 tablespoons of water
- 1 teaspoon of corn flour (or corn starch e.g. Maïzena)
- 1 teaspoon of ginger powder
- 1 teaspoon of dried garlic
Cut the chicken into dices.
In a bowl, mix chicken dices with marinade ingredients: soy sauce (3 tablespoons), water (3 tablespoons), corn flour (1 teaspoon), ginger (1 teaspoon), garlic (1 teaspoon).
Cover with a plastic wrap and refrigerate while preparing other ingredients.
Wash and cut the bell pepper in square.
Open the can of pineapple: take 100 ml of juice, then drain the pineapple slices.
Weigh 200 g of pineapple and cut into dices.
Do you still have pineapple? Click here to discover my recipe of “Pineapple soft cake (no added fat)”. Simple, quick to make and absolutely delicious, this cake is a perfect snack.
Drain the chicken pieces. Keep the excess marinade.
In a frying pan or wok, heat the oil and brown the pieces of chicken. Continue cooking until all pieces of chicken are golden brown.
Add the pineapple and the bell pepper. Mix and continue cooking until the pieces of pineapple and bell pepper begin to color.
Reduce the power of the fire (3/10) and add the pineapple juice, the marinade excess and the coriander. Mix.
Put a lid on the pan and continue cooking on low heat for 10 minutes. Stir regularly.
After 10 minutes of cooking, remove the lid of the pan. Cook for a few more minutes until all the juice has evaporated from the pan.
To make a complete and balanced dish: serve this dish with a portion of starchy foods, plain rice or a slice of bread for example.