I’ve just served this to my two girls. My eldest is a bit of a foodie and she gave me the highest compliment I could wish for: “It’s better than M&S.” Result.
- Yield: 4 Servings
For the Sauce
- 2 tbsp runny honey (2 is yum, 1 is healthier)
- 2 tbsp cider vinegar
- 2 tbsp soy sauce
- 1 tsp garlic powder
- ¼ tsp salt
- 2 tbsp tomato ketchup
- 7 fl oz (200 ml) pineapple juice
- 2 tbsp cornflour mixed with 1 tbsp water
For the Rest
- 3 tbsp cornflour
- 3 skinless and boneless chicken breasts, cut into 3 cm (1¼ in) chunks
- 2 tbsp coconut or vegetable oil, plus extra for cooking the pepper
- 432 g can pineapple chunks in natural juice, drained, and juice reserved
- 1 green pepper, deseeded and thinly sliced (optional)
- Perfect Rice, to serve
How to Make It
- Put all the sauce ingredients in a non-stick saucepan, bring to the bubble while stirring until glossy and thickened, then simmer over a very low heat (or turn the heat off) until the chicken is ready.
- Put the cornflour and some salt in a large plastic sandwich bag, add the chicken, and give it a good shake until all the chicken is totally coated.
- Heat the oil in a large wok or frying pan, bringing it up to heat slowly until it’s nice and hot. Fry the chicken, in batches if necessary, over a medium heat for 2 minutes, until light golden, then turn over and cook for another minute. Using a knife, check if the inside is cooked through. Remove with a slotted spoon to a warm plate.
- Add the pineapple to the sauce to warm through, gently reheating over a low heat if you turned it off earlier. Splash in a little water if the sauce is thicker than you want.
- Meanwhile, wipe out the wok with kitchen paper, add a little more oil, then stir-fry the green pepper (if using) for a couple of minutes until slightly softened.
- Take the sauce off the heat and add the pepper, then pour over the chicken. Serve with Perfect Rice and steamed broccoli… or whatever green veg you can get your little darlings to swallow.