• 432 g tinned pineapple pieces in natural juice
  • 3 cloves garlic, peeled and finely chopped
  • 2 tbsp tomato purée
  • 3 tbsp rice wine vinegar
  • 2 tbsp sunflower oil
  • 4 free-range skinless chicken breast fillets, cut into cubes
  • 1 red pepper, sliced
  • 250 g babycorn, cut into lengths
  • 5 cm piece fresh ginger, peeled and cut into long thin julienne strips
  • 1 red chilli, deseeded and finely sliced
  • Basmati rice, to serve
  • 4 spring onions, sliced on the diagonal, to garnish


  1. 1

    To make the sauce, drain the tin of pineapple, retaining the juice. Roughly chop the pineapple and put into a saucepan with the juice, garlic, tomato purée and vinegar. Bring to the boil and simmer for 5 minutes, then purée in a blender.

  2. 2

    Heat the oil in a wok until hot and stir-fry the chicken and sliced pepper for 5-6 minutes. Add the baby corn, ginger and chilli, then cook for 2 minutes more. Stir the sauce into the pan and heat through.

  3. 3

    Serve with basmati rice and garnish with the sliced spring onions.

Nutritional Details

Each serving provides
  • Energy 1918kj 458kcal 23%
  • Fat 15.4g 22%
  • Saturates 3.4g 17%
  • Sugars 18.6g 21%
  • Salt 0.3g 5%

% of the Reference Intakes

Typical values per 100g: Energy 444kj/106kcal

Each serving provides

28.2g carbohydrate 3.3g fibre 50.0g protein

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