Chicken With Pineapple

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READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 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
  • 12
    tablespoon ground ginger
  • 12
    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
  • 12
    tablespoon sugar (light soft brown)
  • 2
    tablespoons pineapple juice
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DIRECTIONS

  • 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.
  • 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.
  • Cook for a further 10 minutes, or until the chicken is cooked and tender. Serve with cooked, seasoned basmatic rice.
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