Ingredients
people
- 300 gram rice
- 500 gram chicken thigh (diced)
- 1 onion (chopped)
- 2 clove garlic (finely chopped)
- 1 red bell pepper (cut into strips)
- 1 yellow bell pepper (cut into strips)
- ½ green bell pepper (cut into strips)
- 2 tbsp soy sauce
- 2 tbsp oyster sauce
- 2 tbsp vinegar
- 1,5 tbsp honey
- 1 tbsp tomato paste
- 50 ml pineapple juice (from the can)
- 1 tsp cornstarch (dissolved in 2 tablespoons water)
- 225 gram pineapple chunks (drained)
- 75 gram unsalted cashews
- olive oil
Equipment
- Large frying pan
INSTRUCTIONS (how to make this recipe):
- Cook the rice according to the instructions on the package.
- Heat the olive oil in a frying pan and fry the chicken until golden brown all over.
- Add the onion and garlic and fry briefly. Add the peppers and cook for about three minutes.
- Add the pineapple and some of the juice. Turn the heat down low and simmer gently.
- Meanwhile, mix the soy sauce, oyster sauce, vinegar, honey, and tomato paste. Pour the mixture into the pan.
- Stir in the cornstarch mixture and allow the sauce to thicken slightly.
- Add the cashews, stir, and fry for another two minutes.
- Serve the Hawaiian chicken over rice with a fresh cucumber salad. Enjoy!
Nutrition information per portion
Calories: 660kcal | Carbohydrates: 68g | Proteins: 32g | Fats: 30g | Saturated fats: 7g
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