Pineapple Chicken

I love they way that pineapple is used in savory dishes all over South East Asia. The subtle contrast of sweet-spicy-salty is so mouthwateringly tasty and and so easy to recreate in your kitchen.

This dish looks impressive enough to serve to guests yet quick & easy enough for a mid week veggie fix.


  • 1 Onion
  • Cloves of garlic
  • 1 Sprig of spring onion
  • 500 Gms chicken
  • 1 Ripe whole pineapple
  • 1 Red pepper
  • Sugar snap peas (exclude for paleo version)
  • 10 Spears asparagus (small)
  • 1/2 Tsp chilli flakes
  • 1 Handful cherry tomatoes
  • 1 Handful of chopped, fresh coriander
  • The juice of half a lime
  • Black pepper
  • Sea salt
  • Olive oil

Cooking Method:

  1. Cut the pineapple in half and scoop out the flesh saving the ‘boats’ for serving later.
  2. In a wok or heavy based sauce pan, sautee the onion, garlic, and spring onion on a medium heat, until clear
  3. Add the chicken and a sprinkle of chili flakes – Try not to stir this mix too often, as we want the chicken to brown
  4. Add 1 cup of pineapple and squeeze the juice of half a lime
  5. Add the asparagus, sugar snap peas, red pepper, and tomatoes
  6. Let the whole mixture stir-fry on a medium heat for a further 5 mins then serve in the pineapple ‘boats’ with a spring onion and coriander garnish.
  7. Serve in the open face pineapples 🙂

5 thoughts on “Pineapple Chicken

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