Summary

Ingredients

• 1 can pineapple
• 2 onions)
• 500 g turkey breast fillet (s)
• 3 tablespoon oil
• 2 tablespoon curry
• 125 ml pineapple juice (can)
• 125 ml chicken broth
• salt
• 2 banana (s)
• pepper
• sugar
• 2 tablespoon sauce thickener, light
• 200 g rice (lon rain rice)
• 150 g crème fraîche

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Instructions

1. Drain the pineapple slices while collecting the juice. Peel and dice the onions. Cut the turkey breast into strips and fry in hot fat. Add the onions and let them become translucent. Sprinkle the curry over the top, add the pineapple juice and the stock and cook for 5 minutes over a mild heat. Meanwhile cook rice. Peel and slice the bananas. Cut the pineapple rings into slices. Put the pineapple and creme fraiche in the pan and let it get hot. Season to taste with salt, pepper and a pinch of sugar. Scatter sauce binding agent and bring to the boil. Finally add the banana slices and serve with the rice.