Sweet & Sour Pineapple Chicken

Serves 4

Ingredients

½ pineapple, skin and core removed, cut into chunks

1 tbsp cornflour

¼ cup tamari (alternative is soy sauce)

¼ cup apple cider vinegar (alternative is white wine vinegar)

¼ 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

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.
Heat the oil in a wok or large frying pan. Add the chicken pieces and brown on all sides for a few minutes.
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.
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.
Serve with brown or black rice.

Recipe by: Dr Joanna McMillanfor Australian Pineapples

For more details or high res images, please contact:

Kasey Simpson/Philippa Naylor

IMPACT Communications Australia

02 9519 5411

Email: kasey@impactcommunications.com.au/philippa@impactcommunications.com.au