Ingredients
- 2 small pineapples
- 75ml pineapple juice
- 50ml soy sauce
- 150ml chicken stock
- 4 tbsp hoisin
- 2 tsp cornflour, mixed with 1 tbsp cold water
- 2 tsp vegetable oil
- 4 chicken breasts
- 2 garlic cloves, crushed
- 6 spring onions, roughly chopped
- 75g roasted cashew nuts
- 2 x 250g packets microwave sticky rice
- 2 tsp sesame seeds
Method
Step 1
Halved the pineapples lengthways, keeping the leaves intact. Carefully cut around the inside of the pineapple, leaving about 1 cm border and making sure not to cut through the skin. Cut a grid effect into the pineapple flesh then use a spoon to carefully remove the fruit. Discard the core and reserve the rest.Step 2
In a jug, mix together the pineapple juice, soy sauce, chicken stock, hoisin and cornflour mixture until smooth.Step 3
Pour the oil into a frying pan over a medium heat. Add the chicken, garlic and white parts of the spring onion then gently fry for 3 mins.Step 4
Pour the sauce over the chicken, gently cook until the sauce has thickened and the chicken is just cooked through. Stir through a handful of reserved pineapple and most of the cashews then set aside.Step 5
Meanwhile, heat the rice to packet instructions.Step 6
Set the pineapples on plates, divide the rice between each then add the chicken. Sprinkle with the remaining green parts of spring onion and sesame seeds.