| Servings |
|
|
|
Instructions
- Peel the pineapple, remove the tough central core and dice into thick slices. Set aside
- Dice each breast into 7-9 slices
- Dice peppers
- Heat oil in a large non stick frying pan or wok and fry the peppers and onions
- Coat the chicken in cornflour and add to the pan, stir regularly
- Cook for another few minutes until lightly coloured on all sides, then add the pineapple and sweet and sour sauce
- Continue to cook until the chicken is done and the pineapple is hot
- Add in some extra cornflour if needed to thicken the sauce
- Serve on a bed of rice
Recent Comments