You can substitute snow peas, spring onions, or green capsicum for the red capsicum in this recipe or use a combination of vegetables. This dish is equally delicious made with chunks of pork instead of chicken.
Ingredients
2 tbsp low-salt tomato paste
1 tbsp low-salt soy sauce
1 tbsp honey mustard
2 cloves garlic, finely chopped
450g can pineapple chunks in juice, drained, with juice reserved
450g boneless, skinless chicken breast, cut into bite-size pieces
1 tbsp olive or sesame oil
1 red capsicum, diced
4 cups cooked brown rice
Directions
1. In a small bowl, combine the tomato paste, soy sauce, mustard, garlic, and pineapple juice. Set aside.
2. In a large non-stick pan, heat the oil over medium-high heat. Cook the chicken, stirring constantly, for 5 minutes or until cooked through. Use a slotted spoon to transfer the chicken to a plate. Cover and keep warm.
3. Add the red capsicum to the pan. Cook, stirring constantly, for 30 seconds. Add the chicken, pineapple chunks, and the tomato mixture. Cook, stirring, until mixture is heated through. Serve over the rice.
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