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Chicken With Ginger and Pineapple

I use pineapple rings in this, as I find pre-diced pineapple chunks too big. I prefer to chop rings into smaller chunks.

Ingredients

Sauce

  • 2 tbsp runney honey
  • 2 tbsp Tamari soy sauce
  • 2 tbsp vinegar
  • 2 tbsp red wine

Main

  • 2 tbsp toasted sesame oil
  • 100g root ginger, sliced
  • 2 cloves of garlic
  • 1 tsp Chinese 5 spice
  • 300g chicken, diced
  • 425g can pineapple rings, sliced into chunks
  • 250g beansprouts
  • 6 spring onions, sliced
  • 1 tsp cornflour, heaped, mixed with a little water.

Method

  1. Mix the sauce ingredients together and set aside.
  2. Fry the ginger and garlic in toasted sesame oil over a moderate heat for 10-15 minutes until well browned.
  3. Turn the heat down low. Add the 5 spice and cook gently for 1 minute, stirring all the time.
  4. Add the chicken, turn up the heat and fry until sealed.
  5. Add the pineapple with its juice and the sauce. Bring to the boil and simmer, covered, for 20 minutes.
  6. Add the beansprouts and spring onions and cook over a high heat for 5 minutes until heated through.
  7. Add the cournflour and cook for 1 minute, stirring continously, until thickened.

Server with rice or noodles.