Sticky Pineapple Chicken with Bok Choy & Rice

A delicious sweet and savoury chicken dinner using fresh pineapple. The natural sweetness makes this a great family meal without needing bottled stir-fry sauces.

Protein: 500–600g Certified Organic Chicken Breast

Serves: 4 | Cooking Time: 30 mins

  • 500–600g chicken breast, sliced
  • 1/2 fresh pineapple, peeled and chopped into chunks
  • 1 bunch bok choy, chopped (stems and leaves separated)
  • 150g carrots, thinly sliced
  • 1/2 brown onion, sliced
  • 2 garlic cloves, crushed
  • 1 tsp grated ginger
  • 2 tbsp olive oil
  • Cooked rice, to serve

Sticky pineapple sauce

  • 3 tbsp tamari or soy sauce
  • 2 tbsp pineapple juice (from the fresh pineapple)
  • 1 tbsp honey or maple syrup
  • 1 tbsp rice vinegar
  • 1 tsp cornflour mixed with 2 tbsp water

  1. Combine all the sauce ingredients in a bowl and set aside.
  2. Heat 1 tbsp oil in a wok or large frying pan over medium-high heat.
  3. Add chicken and cook for 5–7 minutes, stirring until golden and cooked through. Remove and set aside.
  4. Add remaining oil, onion, garlic and ginger. Stir-fry for 1 minute.
  5. Add carrots and bok choy stems. Cook for 3 minutes.
  6. Add pineapple chunks and cook for another 2 minutes, allowing them to caramelise slightly.
  7. Return chicken to the pan and add bok choy leaves.
  8. Pour over the sauce and cook for 1–2 minutes until thickened and glossy.
  9. Serve over steamed rice.

Family tip: Keep chilli out of the main dish and let adults add it separately. Leftovers are delicious for lunch the next day.

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