- Soy sauce3 Tablespoon
- Olive oil3 Tablespoon
- Salt1 Teaspoon
- Paprika1/2 Teaspoon
- Chicken breast fillets500 Gramscut in strips
- Red bell pepper1 medium-sizedcut into cubes
- Spring onions1 bunchsliced
- Pineapple pieces350 Grams
- Cornflour1 Tablespoon
- Yeild: 4
Combine the soy sauce, 2 tablespoons of the oil, salt and paprika. Add the chicken breast strips and marinate for 15 minutes.
Heat the remaining 1 tablespoon of olive oil in a frying pan or wok. Add the red pepper and stir fry for 3 minutes. Add the spring onion and cook a 2 to 3 minutes or until tender crisp.
Add the chicken to the pan, discarding the marinade. Cook chicken pieces for 5 to 8 minutes or until chicken is cooked through and no longer pink, stir occasionally.
Drain the pineapple juice into a bowl, add corn flour, stir until combined and set aside until required.
Add the pineapple pieces to the chicken mixture and cook for 2 to 3 minutes. Pour in the pineapple juice mixture and bring to the boil. Simmer for about 3 minutes, or until the sauce has thickened. Serve immediately.