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Caribbean Chicken, Pineapple and Rice


  • 1 large pineapple, peeled and cut into chunks
  • 4 skinless chicken fillets
  • 1 tsp salt
  • 1 tsp black pepper
  • 2 tsp paprika
  • Half a lime


1. Dice the chicken, place in a bowl and season with the salt and black pepper, paprika and thyme. Squeeze the lime juice over the chicken and allow to stand.

2. In a saucepan, mix together the hot water, sugar, honey, soy sauce and tomato puree, then bring to the boil, stirring and mixing well.

3. Mix the cornflour with a little cold water and add it to the pan, then cook until thickened.

4. Heat the oil in a saucepan. Fry the chicken and pineapple chunks for approximately 4-5 minutes then add to the sauce and cook for a further 10-12 minutes.

5. Serve on a bed of rice and garnish with sesame seeds.