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 A Weekday Menu Recipe


Pineapple Chicken with Coconut    HT MC 25mins



Serves 4    Hot  Poultry  Fruit  Main Course   Healthy  Eating  Dairy Free  Eggless




2 tbsp Vegetable Oil

1 Small Onion, chopped

1/2 teasp Ground Turmeric

1 Stalk Lemon Grass

400g/14oz Chicken Breast, cut into 6mm/¼-inch thin slices

250g/9oz tinned Pineapple chunks


1 teasp Sugar

240ml/8fl.oz. Coconut milk





1. Heat the oil in a large frying pan or wok, add the onion and the turmeric and fry for 5 minutes, stirring from time to time.


2. Add the lemon grass and fry for a further 5 minutes.


3. Add the chicken, salt, sugar and pineapple and stir fry for 5 minutes.


4. Add the coconut milk and bring to simmering point, stirring constantly. Serve immediately with noodles or rice.



Serving Suggestions :




Individual Glass Plum Cheesecakes



More Chicken Recipes  |  General Poultry Preparation & Cooking Times  


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Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Tips, Options and Substitutions


Main equipment

Chopping Knife

Chopping Board


Wooden or Plastic Spoon


Freezing/Make ahead

Related Recipes and Information

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General Poultry & Game Prep & Cooking Times  

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