Hands up those who don't fancy eating pineapples because of the occasional stinging sensation that it gives. You're on the same camp as me.

But fret not, you can now enjoy your pineapples if you cook them. These yellow babies are a different thing altogether when cooked. Their sweet, juicy and slightly tangy all at once. Ooh, what a delish treat that will make you reach for more.

Sweet and Sour Chicken
Serves 5

300g chicken breast (cut into bite-sized pieces)
1 red bell pepper (diced)
1 green bell pepper (diced)
125g pineapple (diced)***

1 red chilli ( roughly chopped)
1 tomato (sliced)
1 1/2 tbsp Sweet Thai Chilli

Marinade for Chicken1 tbsp soy sauce
1 tbsp sesame oil
a dash of white pepper

1) Marinate chicken for > 1/2 hour. Meanwhile, dice the bell peppers and red chilli. Remove seeds from chilli if you can't take spicy foods.
2) Pan-fry chicken chunks until 80% done and set aside.
3) Using the same pan, throw in diced bell peppers, chilli, and chicken in that order.
4) Add in sweet thai chilli and tomato slices, saute for 3 mins using high heat (important to use high heat as the bell peppers will release some water during the process. You do not want your sauce to become too watery). Serve.
***Tips: Buy pineapples from Sri Lanka (as opposed to those from Thailand) as they are generally juicier and sweeter.

There you go, a colourful dish that's sweet and tangy all in one bite! ◦


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