Hawaiian Chicken Fillet

Summary

Ingredients

• 200 g basmati
• salt
• 500 g chicken fillet (s)
• 3 spring onion (s)
• 1 can pineapple, sliced
• 2 tomato (s)
• 2 tablespoons oil
• 1 tablespoon curry paste
• 200 ml coconut milk
• pepper
• 1 tablespoon lime juice
• 50 g cheese (Gouda), medium-aed
• Chilli pepper (s) and cocktail cherries to garnish

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Instructions

1. Cook 200 g basmati rice in salted water according to the packet instructions. Set aside and keep warm.
2. Wash and pat dry the chicken fillet(s), then cut into strips. Clean and cut the spring onions into strips. Drain the pineapple slices, reserving the juice. Wash the tomatoes, quarter them, remove the cores, and cut the flesh into fine strips.
3. Heat the oil in a large pan over medium-high heat. Fry the chicken strips until they start to brown. Add the spring onion strips and stir in the curry paste. Pour in 100 ml of the reserved pineapple juice and the coconut milk, then simmer for 3 minutes. Stir in the tomato strips and season with salt, pepper, and lime juice.
4. Place the pineapple slices on heat-resistant plates. Spread the chicken mixture over the pineapple. Grate the cheese over the top. Bake in a preheated oven at 225°C (437°F) for electric ovens, 200°C (392°F) for convection ovens, or gas mark 4 for about 5 minutes, until the cheese melts. Garnish with chilli pepper strips and cocktail cherries. Serve with the rice.