Sweet and sour chicken

Pineapple originated in South America. This wonderfully sweet fruit is packed with nutrients despite being low in calories. High in vitamin C and manganese it can be considered a superfood due to its antioxidant properties. For people with poor digestion, pineapple functions as an enzyme, helping breakdown proteins.

Prep Time 10 mins
Cook time 25 mins
Servings 4 people


  • 1 tbsp ghee butter or dairy-free avocado oil
  • 1 medium onion finely chopped
  • 4 garlic cloves finely chopped
  • 1 inch of fresh ginger finely chopped
  • 1 medium hot fresh chilli
  • 2 chicken breast chopped
  • 1 tbsp fish sauce
  • 1 tbsp tamari
  • 1 fresh medium ripe pineapple chopped
  • 1 bell pepper chopped
  • 2 carrots chopped
  • 5 long french beans chopped
  • 500g tomato passata
  • Salt (to taste)
  • Black Pepper (to taste)


  1. Place the onion, garlic, ginger and chilli in a pan with the butter or oil and gently fry till golden brown over a medium heat for about 5 minutes.
  2. Add the chicken and fry for a further 5 minutes till golden.
  3. Add the carrots, pineapple and beans and continue cooking, stirring regularly for 5 minutes.
  4. Add the passata, bell pepper, salt and pepper. Cover the pan and lower the heat and leave to simmer for 10 minutes, stirring occasionally.
  5. Serve immediately with brown rice or quinoa.

Replace the chicken with tofu for a vegetarian option.