Chicken and Tangy Pineapple

Chicken and Tangy Pineapple



  • 250 g of chicken or turkey breast, cut into think bite-sized pieces
  • ¼ cup fresh ripe pineapple cut into small cubes, and dusted lightly with dried ginger
  • ½ cup mixture: broccoli florets, snow peas and onion
  • 2 to 4 tablespoons of water
  • 1 teaspoon of slivered almonds
  • Garlic
  • Sea salt
  • Cracked pepper
  • 1 tablespoon of olive oil


  • Brush frypan with olive oil.
  • Heat pan, then add chicken pieces, stirring and tossing quickly until lightly cooked.
  • Add broccoli, snow peas, onion, water, salt, pepper, garlic and gingered pineapple.
  • Keep tossing quickly until chicken is cooked and vegetables are tender.
  • Garnish with slivered almonds.
  • Serve with brown rice.

(Recipe credit Metagenics)

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