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Servings: 4 people
  • 2 skinless chicken breasts, cut into 2cm pieces
  • 1 large brown onion, finely sliced
  • 2 tbsp. tamari or coconut aminos
  • 1 tbsp. sesame oil
  • 1/2 fresh medium pineapple, cut into small bite size pieces
  • 2 small red capsicums, deseeded and finely sliced
  • 1 tsp. ground ginger powder
  • 1 tbsp. honey optional
  • 1 tbsp. tomato paste
  • sesame seeds and spring onion to garnish
  • serve with brown rice
  1. In a large frypan, add a splash of water and the chicken and brown onion, tossing until slightly brown. Add the tamari and sesame oil and toss to combine.
  2. Add the pineapple and red capsicum and toss to combine. Sprinkle over the ginger powder, honey (if using) and stir through the tomato paste.
  3. Allow to simmer for 10 minutes. Serve on a bed of brown rice.