Tender sweet and sour chicken with fresh pineapple

Tender sweet and sour chicken with fresh pineapple: a quick wok recipe with chicken breast, peppers, tomato purée, soy sauce and fruity acidity.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 15 min
• Total time: 30 min
• Calories: 340 kcal per serving
• Protein: 36 g
• Fat: 10 g
• Carbs: 28 g

Ingredients

• 300 g chicken breast
• 200 g pineapple
• 3 tbsp tomato purée
• 1 tbsp cider vinegar
• 1 tbsp coconut oil
• 1 pepper
• 1 pepper
• 2 tbsp soy sauce

Method

You’ll need: wok · chopping board · knife

1. Pat the chicken breast dry and cut it into cubes. Peel the pineapple, remove the core and cut it into pieces; deseed and dice the peppers.
2. Stir the tomato purée with the soy sauce, cider vinegar and a little hot water into a smooth sauce.
3. Heat the coconut oil in the wok and brown the chicken all over until golden. Then take it out of the wok briefly.
4. Fry the peppers and pineapple in the hot wok until they char slightly but still have some bite.
5. Return the chicken, pour in the sauce and bring everything briefly to the boil. Keep cooking until the meat is cooked through and the sauce clings glossily to the veg.
6. Serve straight away, on its own or with brown rice.

Good to know

Sweet and sour can taste fresh and bright too. This dish is quick to make, juicy and not at all heavy.

Swaps

Chicken breast → turkey breast (similar protein content); soy sauce → tamari (gluten-free alternative); coconut oil → olive oil (mainly monounsaturated fats); pineapple → mango (also provides vitamin C and natural sweetness)

Allergens

Contains soya and gluten (soy sauce; gluten-free with tamari). For children, season mildly and cook the chicken right through; in pregnancy, make sure the poultry is fully cooked and wash the pineapple before peeling it.

Dairy-free recipes