½ tsp Turmeric (for colouring the rice)

1 Pepper, finely sliced

1 Red onion, finely sliced

1tbsp Tomato puree

2 Skinless chicken breasts

2 Garlic cloves, finely chopped

2cm Cube of ginger, finely chopped

2 Tbsp. Light soy sauce

6 tbsp. Passata

227g Tin of Pineapple chunks,  (5.5 syn/2=2.75 syn per person)

Juice from the can of Pineapple

Juice from a lime

Zest from a lime

Packet of rice of your choice

S & P


Open the tin of pineapple, drain into a small bowl using a sieve, save the pineapple chunks, add the juice to a deep bowl, combine the ginger, garlic, passata, soy sauce, lime juice & zest into the bowl, set aside ½ of the liquid. Cut small nicks in the chicken & place in the marinade, cover, place in the fridge, for at least 1 hr.

Cook your rice as per instructions on the packet, adding the turmeric if you want it coloured.

Heat a frying pan, sprayed with frylight. Drain the marinade & throw it away, cook the chicken, season, until the chicken is browned. Remove & set aside, keeping it warm.

Spray the pan again with frylight, cook the onions & peppers until soft, add the pineapple, tomato puree & saved liquid, return the chicken to the pan & cook until the sauce has thickened, Drain the rice & steam for 2 mins then plate up, serve with a side salad.