Sticky Pineapple Chicken with Broccoli, Snow Peas & Corn

Fresh pineapple caramelises in the pan and goes into a glossy honey-soy sauce that the whole family will love. It's quick, colourful and packed with crunchy greens, and it's on the table in about the time it takes to cook the rice.

Serves: 4 | Cooking Time:

From your OrganicBox

  • 300–400g chicken tenders
  • Approx. ½ fresh pineapple, cut into chunks
  • 400g broccoli, cut into florets
  • 100g snow peas
  • 1 cob sweet corn, kernels sliced off

Sticky sauce

  • 2 tbsp tamari or soy sauce
  • 1½ tbsp honey or maple syrup
  • 1 tbsp apple cider or rice wine vinegar
  • 1 clove garlic, crushed
  • 1 tsp grated ginger
  • 1 tsp cornflour mixed with 2 tbsp water

From the pantry

  • Rice to serve
  • Cooking oil

  1. Cook rice according to packet instructions.
  2. Mix soy/tamari, honey, vinegar, garlic and ginger together.
  3. Heat a large frying pan or wok and cook the chicken tenders until golden and almost cooked through. Remove temporarily.
  4. Add the broccoli and corn with a splash of water and stir-fry for 3–4 minutes.
  5. Add pineapple and cook over high heat until it begins to caramelise around the edges.
  6. Add snow peas and return chicken to the pan.
  7. Pour over the sticky sauce and toss everything together.
  8. Add the cornflour mixture and cook for another minute or two until the sauce becomes glossy and coats the chicken and vegetables.
  9. Serve immediately over rice.

For the kids: Keep a couple of chicken tenders plain before adding the sauce if needed.

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