INGREDIENTS

• 3 Simply Better Fresh Irish Corn Fed Chicken Breast Fillets, diced
• 1 Tin Simply Better Italian Chopped Tomatoes
• 2 Tbsp. Simply Better Italian Balsamic Vinegar
• 3 Tbsp. Simply Better Handmade Soy & Ginger Sauce
• 4 Tbsp. Simply Better Cold Pressed Irish Rapeseed Oil
• 1 Onion, diced
• 1 Red Pepper, cored, seeded & roughly diced
• 1 Yellow Pepper, cored, seeded & roughly diced
• 1 Green Pepper, cored, seeded & roughly diced
• 2-3 Garlic Cloves, crushed
• 2 Tbsp. Tomato Puree
• 50g Light Brown Sugar
• 25g Butter
• ½ Fresh Pineapple, peeled, cored and cut into cubes
• 3 Tbsp. Fresh Basil, chopped
• 1 Tbsp. Cornflour, mixed with 2 Tbsp Water
• Sea Salt & Freshly Ground Black Pepper
• Steamed Rice, to serve

METHOD

1. Heat a large non-stick frying pan or skillet pan over a high heat and add 2 tablespoons of the rapeseed oil until smoking hot. Add in the butter followed by the chicken and season with salt and pepper. Cook the chicken for 5-6 minutes until golden brown. Once cooked, transfer the chicken to a plate and return the pan to the heat.
2. Add the remaining rapeseed oil to the pan followed by the onion, peppers and garlic. Cook for 2-3 minutes while continuously stirring.
3. Add in the tomato puree, brown sugar, balsamic vinegar and soy & ginger sauce. Mix well to combine and then add in the chopped tomatoes.
4. Fill the empty tin from the tomatoes with water and add to the frying pan, bring the sauce to the boil and then add the cornflour mixed with water. Stir well until the sauce has thickened.
5. Add the chicken to the sauce along with the pineapple and cook for 3-4 minutes, stirring occasionally.
6. When ready to serve, stir in the chopped basil and season with salt and pepper to taste. Adjust if needed with balsamic vinegar or sugar depending on how sweet or sour you like your sauce. Serve straight to the table with bowls of steamed rice.