Chicken With Pineapple

Recipe for Actifry

• Ready In: 30 mins
• Serves: 4

Ingredients

• 600  g chicken breasts (skinless, boneless cut into thin strips)
•  salt and freshly groundblack pepper, to taste
• 1  tablespoon cornflour (plus exra to coat the chicken strips)
• 2  tablespoons  sunflower oil
• 1⁄2 tablespoon ground ginger
• 1⁄2 tablespoon mild curry powder (or choose medium, if you prefer)
• 250  g pineapple (canned, drained weight in natural juice, drained, reserve the juice)
• 2  tablespoons light soy sauce
• 250  ml cold water
• 1⁄2 tablespoon sugar (light soft brown)
• 2  tablespoons  pineapple juice

Directions

1. In a large bowl, lightly coat the strips of chicken with a mixture of cornflour, salt and pepper. Place the chicken in the actifry pan, then drizzle the oil evenly over the chicken. Cook for 5 minutes.
2. Mix the ground ginger, curry powder and pineapple pieces with the soy sauce in a bowl, then pour this mixure evenly into the actifry and leave to marinade for 5 minutes. Add the water and sugar. Mix 1 actifry spoonful of cornflour with the pineapple juice in a small bowl, mix until smooth. Add this to the actifry.
3. Cook for a further 10 minutes, or until the chicken is cooked and tender. Serve with cooked, seasoned basmatic rice.