Pineapple Thai Chicken


Chicken thigh fillets- 250gms (chopped)
Cashew nuts- ½ cups
Pineapple- 2 cups (chopped)
Vegetable oil- 2tbsp
Garlic- 4 cloves (chopped)
Onion- 1 (cut in large chunks)
Red chillies- 2tsp chopped
Red capsicum- ½ (chopped)
Green capsicum- ½ (chopped)
Oyster sauce- 2tbsp
Soy sauce or fish sauce- 1tbsp
Sugar- 1tsp
Spring onions- 3
Coconut- 2tbsp (shredded, toasted)
Salt to taste


1.Roast the cashew on an oven tray for about 15 min in a moderate oven, 180*c 350*f/ gas mark 4, until deep golden;allow to cool.

2.Heat the oil in a pan and stir fry the garlic, onion and chillies over medium heat for 2 min.

3.Increase the heat to high and stir fry the chicken and capsicum, tossing until the chicken is light brown.

4.Add the oyster sauce, fish sauce, sugar and pineapple and toss for 2 min. Toss the cashews through.

5.Arrange on a serving plate and scatter the spring onion and coconut over the top.

6.Serve immediately with rice.

Serves: 3
Preparation time: 15 minutes
Cooking time: 30 minutes

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