HOME | ABOUT US | CONTACT US | LOG-IN | myCOOKBOOK
Looking for a dish that’s quick and easy?
Chicken Pineapple Platter
Makes 6 servings
| 600 g (600 g) | chicken breast, deboned and cut into strips |
| 1/2 tsp (2 g) | ginger, grated |
| 1 pc (50 g) | egg, beaten |
| 3/4 cup (82.5 g) | bread crumbs |
| 4 cloves (20 g) | garlic, crushed |
| 1 (50 g) | medium onions, sliced |
| 1 (150 g) | medium carrot, sliced |
| 1 (150 g) | medium potato, sliced |
| 1 cup (238 g) | chicken broth or water |
| 439 g (439 g) | DEL MONTE Fresh Cut Pineapple Chunks, drained (reserve syrup) |
| 1 pc (50 g) | medium red bell pepper, cut into rings |
| 1 1/2 tbsp (13.5 g) | cornstarch, dissolved in 1 tbsp water |
| 2 tbsp (34 g) | soy sauce |
| 1/2 tsp (1.5 g) | pepper |
| 1/3 tsp (.75 g) | iodized fine salt |
1. MARINATE chicken in ginger, 2 tbsp soy sauce, 1/2 tsp pepper and 1/3 tsp iodized fine salt ( or 1 tsp iodized rock salt) for 15 minutes. Mix chicken with egg. Coat with breadcrumbs and fry until golden brown. Arrange on a platter. Set aside.
2. SAUTé garlic, onion, carrot and potato. Add chicken broth or water, pineapple syrup, 1/2 tsp iodized rock salt and 1 tbsp brown sugar. Simmer for 8 minutes.
3. ADD bell pepper, DEL MONTE Fresh Cut Sliced Pineapple and dissolved cornstarch. Allow to simmer. Pour sauce over chicken.
