Serves 2<\/p>\n
Ingredients<\/strong><\/p>\n \u00bd tsp Turmeric (for colouring the rice) Method<\/strong><\/p>\n Open the tin of pineapple, drain into a small bowl using a sieve, save the pineapple chunks, add the juice to a deep bowl, combine the ginger, garlic, passata, soy sauce, lime juice & zest into the bowl, set aside \u00bd of the liquid. Cut small nicks in the chicken & place in the marinade, cover, place in the fridge, for at least 1 hr.
\n1 Pepper, finely sliced (s)
\n1 Red onion, finely sliced (s)
\n1tbsp Tomato puree (s)
\n2 Skinless chicken breasts (p)
\n2 Garlic cloves, finely chopped (s)
\n2cm Cube of ginger, finely chopped
\n2 Tbsp. Light soy sauce
\n6 tbsp. Passata (s)
\n227g Tin of Pineapple chunks, (s) (5.5 syn\/2=2.75 syn per person)
\nJuice from the can of Pineapple
\nJuice from a lime (s)
\nZest from a lime (s)
\nPacket of rice of your choice
\nS & P<\/p>\n
\nCook your rice as per instructions on the packet, adding the turmeric if you want it coloured.
\nHeat a frying pan, sprayed with frylight. Drain the marinade & throw it away, cook the chicken, season, until the chicken is browned. Remove & set aside, keeping it warm.
\nSpray the pan again with frylight, cook the onions & peppers until soft, add the pineapple, tomato puree & saved liquid, return the chicken to the pan & cook until the sauce has thickened, Drain the rice & steam for 2 mins then plate up, serve with a side salad.<\/p>\n