1 large pineapple, peeled and cut into chunks

4 skinless chicken fillets

1 tsp salt

1 tsp black pepper

2 tsp paprika

Half a lime

For the sauce:

450ml hot water

3 tbsp brown sugar

3 tbsp runny honey

4 tsp soy sauce

2 tbsp tomato purée

2 tbsp corn flour

4tbsp olive oil

1tbsp sesame seeds

Add rice to serve



​1. Dice the chicken, place in a bowl and season with the salt and black pepper, paprika and thyme. Squeeze the lime juice over the chicken and allow to stand.

2. In a saucepan, mix together the hot water, sugar, honey, soy sauce and tomato puree, then bring to the boil, stirring and mixing well.

3. Mix the cornflour with a little cold water and add it to the pan, then cook until thickened.

4. Heat the oil in a saucepan. Fry the chicken and pineapple chunks for approximately 4-5 minutes then add to the sauce and cook for a further 10-12 minutes.

5. Serve on a bed of rice and garnish with sesame seeds.

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