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Chicken With Curried Honey Pineapple Sauce
The flavour of the dish will change depending on the type of curry you use, so pick the curry flavour you like best and run with it, paste or powder. I buy chicken breast fillets when they’re on sale and keep them in the freezer for quick no-fuss meals.
Ingredients
At a glance
Cuisine
Main Ingredient
Cooking Method
Difficulty Level
Tidings Eats
Serves
4
4 boneless chicken breast fillets
1 tin pineapple chunks in juice
1/4 cup honey
1 tbsp cider vinegar
1 tbsp soy sauce
1 tsp curry paste
1 tsp cornstarch
1 tbsp water
salt and pepper
Method/Steps
Preheat oven to 450˚F.
Spray a 9 x 13 inch pan with vegetable-oil spray. Place the chicken in the pan. Season with salt and pepper.
Drain the pineapple chunks, reserving the juice. Place pineapple chunks in the pan with chicken.
In a saucepan, over medium heat, whisk the pineapple juice, honey, vinegar, soy sauce and curry paste. Bring to a boil and simmer 5 minutes.
Mix the cornstarch and water. Add to the saucepan, stirring until sauce bubbles and thickens.
Pour sauce over the chicken. Roast, uncovered, until chicken is cooked through, about 20 minutes. Serve with rice.
Wine and Spirits Match
A Sauvignon Blanc would work well with this dish.