Chicken With Pineapple

Name: Chicken With Pineapple
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

11 ingredients

3 steps

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.