Caribbean Chicken Pineapple Stew

By: Caroline Dickin from feed-your-sole.com

By: Caroline Dickin from feed-your-sole.com

"A brilliant winter-time dish with fragrant cloves, nutmeg and cinnamon. Tangy marinated chicken is combined with a rich tomato based stew and fresh pineapple. Great served with a side of coconut rice. Pineapple Chicken Caribbean Stew This might sound strange, but it was a bit of a happy accident for me to cook this at this time of year. There is quite the alliance between commonly used Caribbean/Jamaican spices and the spices we all associate with Christmas in the UK (and I’m guessing US). Fragrant cloves, nutmeg and cinnamon feature heavily. This Caribbean Chicken & Pineapple Stew ended up being the perfect meal for this time of year. With only a few weeks left until Christmas."

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Serves1 person

Preparation Time20 min

Cooking Time20 min

Cooking MethodCasserole

Ingredients

3 teaspoons worcestershire sauce
2 teaspoons balsamic vinegar
1 teaspoon cloves
1 teaspoon nutmeg
1 teaspoon ground cinnamon
1 clove garlic, crushed
50 grams onion, diced
150 grams chicken breast
50 grams red pepper/capsicum, diced
50 grams pineapple, cut into chunks
100 gram chopped tomatoes

Instructions

In a large bowl, mix together the Worcestershire sauce, balsamic vinegar, cloves, nutmeg, cinnamon and the garlic. Add the chicken breast to the mixture and leave out of the fridge for 20 minutes. It’s better to cook the chicken from room temperature as it will cook more evenly.
Once you’ve let the chicken infuse, add some light cooking spray or olive oil to a frying pan over a medium high heat. Saute the onion for 2 minutes – don’t let it brown.
Add the red pepper for a further 2-3 minutes and toss everything together well.
Lower the heat to medium and push everything to one side of the pan. Add the chicken breast. Let cook for a couple of minutes before turning over and cooking for a further 2 minutes on the other side. Reserve the marinade for the next step.
Add the tomato, pineapple and the marinade to the pan and simmer for 10 minutes.
Remove the chicken from the pan and shred into large rough pieces using two forks. No need for it to be finely shredded. Return to the pan and stir in and cook for a further couple of minutes. Serve and enjoy!