Fried Chicken Breast with Roasted Pineapple
Sticky Ponzu glazed chicken breast served with fruity pineapple and mint rice. The combination of sweet, salty and sour is a match made in heaven!
- Preparation Time10 mins
- Cooking Time20 mins
Nutrition per serving
- Energy300 Kcals
- 2 skinless chicken breasts
- 4 tbsp Kikkoman Ponzu Soy Sauce
- Freshly ground pepper
- 200g cooked basmati rice
- 400g pineapple
- 2 onions
- 2 tbsp Kikkoman Ponzu Soy Sauce
- 20g fresh ginger, grated
- 1 tbsp olive oil
- 4 sprigs of mint
Heat the Ponzu sauce in a frying pan, place in the chicken breasts and cook for 10 to12 minutes, turning until sauce is glazed. Season with pepper.
Peel and cut the pineapple into 1 cm slices then into small pieces, peel and chop the onions.
Heat oil in a frying pan, add onions, cook 2 minutes, pour in the Ponzu sauce, bring to the boil, add grated ginger and pineapple pieces, and cook for 10 minutes, stirring often. Add rice, mint sprigs, stir and continue to heat 1 minute. To serve, cut the fried chicken in strips and plate up alongisde the pineapple rice.
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