• Description:

    This Hawaiian-inspired pineapple and chicken breast recipe will be a yummy addition to your repertoire of dinner ideas. The fruity sweetness adds a nice touch to the veggies and savoury sauce. Serve it with some rice (try a bit of basmati) or noodles for a tropical meal worthy of second and even third helpings. Although the quantities in this recipe are scaled to serve a full dinner party, keep in mind that they can be adjusted for two if you feel like giving your better half a treat. Serves: 8

  • Ingredients:

    1 can (825 g) can of Rhodes Pineapple Rings in light syrup; drained and halved, syrup reserved
    8 chicken breast fillets, cut into bite-sized pieces
    500 ml prepared chicken stock

    250 ml Rhodes Tomato Puree
    250 ml green pepper, diced
    Sunflower oil, as required
    1 tbsp. garlic, chopped
    1 tbsp. garlic, chopped

    500 ml carrots, sliced
    65 ml brown sugar
    125 ml vinegar
    Salt and pepper

  • Method:

    1. Stir-fry the carrots and green pepper in a little oil until glossy, then add the chicken and fry until golden (about 2 minutes).
    2. Drain the can of Rhodes Pineapple Rings, reserve the syrup and halve the pineapple rings.
    3. Add the rings to the chicken, together with the syrup, then add the vinegar, tomato puree, stock, sugar and garlic.
    4. Bring to a boil and thicken with cornflour mixed with a little water.
    5. Season to taste and simmer briefly, just until chicken is cooked through.
    6. Serve with rice or noodles.

       Recipe supplied by Rhodes