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Sweet and Sour Inspired Pineapple Chicken
Sweet and Sour Inspired Pineapple Chicken

Sweet and Sour Inspired Pineapple Chicken

with Pepper and Jasmine Rice

Anushka Magan
Anushka MaganPublished on November 08, 2022
Allergens:
Wheat
Cereals containing gluten
Soya

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total40 minutes
Active 30 minutes
DifficultyEasy

Ingredients

serving amount

150 grams

Jasmine Rice

1 unit(s)

Bell Pepper

(May contain traces of: Celery)

1 unit(s)

Spring Onion

2 unit(s)

Garlic Clove**

½ tin(s)

Pineapple Rings

15 milliliter(s)

Rice Vinegar

15 milliliter(s)

Soy Sauce

(Contains: Wheat, Cereals containing gluten, Soya)

15 grams

Honey

240 grams

Diced British Chicken Breast

10 grams

Cornflour

Not included in your delivery

300 milliliter(s)

Water for the Rice

3 tbsp

Tomato Ketchup

50 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)2225 kJ
Energy (kcal)532 kcal
Fat2.7 g
of which saturates0.7 g
Carbohydrate87.6 g
of which sugars20.1 g
Dietary Fibre3.3 g
Protein37 g
Salt2.1 g
Potassium91.5 mg
Calcium6.2 mg
Iron0.2 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Cooking Instructions and Tips

1

Halve the pepper and discard the core and seeds. Chop into 2cm chunks.

Trim and thinly slice the spring onions. Peel and grate the garlic (or use a garlic press).

Remove the pineapple from the tin (see ingredients for amount, keep the juice for the sauce) and cut into 2cm chunks.

2

Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid. 

Stir in the rice and 0.25 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

3

Meanwhile, pour all the pineapple juice into a bowl and add the rice vinegar, garlic, soy sauce and honey. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

Stir in the tomato ketchup and water for the sauce (see pantry for both amounts).

Mix together until fully combined, then set your sauce aside.

4

Pop the chicken into a bowl with the cornflour. Season with salt and pepper, then toss to coat.

Heat a drizzle of oil in a large frying pan on high heat.

Once hot, add the chicken and pepper, fry until golden brown and cooked through, 8-10 mins. Discard any cornflour left in the bowl. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.

5

Add the pineapple and stir-fry for a 1-2 mins more, then add the sauce.

Bring to the boil, then lower the heat and gently simmer until slightly thickened, 4-5 mins, then remove from the heat.

6

Taste the chicken and season with salt and pepper if needed, adding a splash of water if it's a little thick.

When ready, fluff up the rice with a fork and share between your bowls.

Top with the sweet and sour pineapple chicken, then sprinkle over the spring onion to finish.

Enjoy!

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