I love food with a bit of a tangy taste and this is one of my quick and easy dinners.

2 chicken breasts sliced in to strips
Half a pineapple, peeled and sliced
One handful of fresh coriander leaves chopped
3 cloves garlic fine chopped
1 large brown onion quartered
1 red capsicum sliced in to strips
1red chilli seeds removed and sliced
1 tablespoon soft brown sugar
3 tablespoons gluten free tamari sauce
2 tablespoons ume vinegar


Lightly brown the garlic and onions in a pan and add the chicken when the onion starts to sweat. Stir through until chicken is seared on all sides.

Add tamari sauce, ume vinegar, fresh chilli and pineapple and cook on medium heat for four to five minutes.

Add brown sugar and a little water and keep on medium until the sauce starts to caramelise.

Add capsicum and stir fry until its cooked. Toss in the coriander leaves and turn off heat.

I usually squeeze half a lime and add salt to taste.

Serve with steamed rice. I’m loving red rice at the moment.

Kiss kiss, Bubbles

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