Chicken with pineapple

By [e-mail]

From the Actifry Cookbook

Ingredients

• 12 oz of boneless and skinless chicken breast (or thighs)
• 2 tblsp cornstarch, divided
• 1 can of pineapple chunks, drained (juice reserved)
• 1 tsp ground ginger
• 1 tsp curry powder
• 2 tblsp soy sauce
• 1 cup cold water
• 1 tblsp brown sugar
• 2 tblsp reserved pineapple juice
• 2 tblesp olive oil
• salt and pepper to taste.
• 1/2 each of an onion, red, and orange sweet pepper (optional) Chopped into 3/4 inch pieces

Preparation

Step 1

Cut the chicken into strips and toss in cornstarch, salt and pepper mixture
Transfer chicken to Actifry and sprinkle with oil, cook for 5 minutes.
Turn off heat in Actifry.
Meanwhile mix soy sauce with ginger, salt, pepper and curry powder.
Add pineapple, onions and peppers to mixture to combine.
Add these ingredients to the Actifry after turning off and let marinate for 10 minutes.
Whisk water, cornstarch, brown sugar and 2 tablespoons of reserved pineapple juice in a bowl. Add to Actifry pan and cook for about 10 minutes, until peppers are tender and sauce has thickened.
Serve with cooked rice.