Notes
Ingredients
227g tin pineapple rings in juice, juice reserved and pineapple finely diced
3 tsp. ginger, minced
2 tbsp. soy sauce
2 tbsp. tomato ketchup
2 chicken breasts, cut into 1cm thick strips
1/2 green chilli, finely chopped
1 pouch steamed basmati rice
Small handful coriander, chopped
1/2 lime, zested and juices
Steamed green veg (Tenderstem broccoli is great here), to serve
Method
In a mixing bowl, comine 1 tsp. of the ginger, the soy sauce, the tomato ketchup and 2 tbsp. of the reserved pineapple juice. Add the chicken and a drizzle of oil and mix well.
Place the chicken onto a baking tray (line with foil for easy cleaning) and drizzle with any leftover marinade. Grill under a medium-high heat for 12 minutes, turning halfway through, until the chicken is cooked through.
Meanwhile, drizzle a little oil in a frying pan over a medium-high heat. Add the pineapple, green chilli and remaining ginger and stir-fry for 2 minutes. Add the rice and fry for a further 2 minutes until hot. Add the lime zest and juice, half the coriander and season to tast.
Serve chicken on top of the rice, garnish with the remaining coriander and serve with some steamed green veg on the side.