Chicken pineapple salsa
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
100g uncooked macaroni100g boiled chicken chunks1.5 Tbsps giant green peas1.5 Tbsps sweet corn1 medium sized carrot thinly sliced1 tsp paprika1 tspwhite pepper0.33 cup chopped onion0.5 tsp dry ground ginger1.5 tsps tomato sauce1tsp BBQ sauce1 tsp coconut essence1 tsp dark soy sauce [MSG free]1 stock cube [0.5 inch size]1 tsp olive oil0.5 cup fresh pineapple cubes
Serves 2
In a small bowl mix tomato sauce BBQ sauce coconut essence and 2 Tbsps water, till smooth paste forms.
Heat olive oil in non stick pan. Add onions, ginger and carrots to pan and stir until vegs are tender. Add boiled chicken and stir till uniformly brown.
Add paprika, white pepper and stock cube. Add sweet corn and geen peas to contents of pan and reduce heat to a minimum.
Add coconut paste and allow to simmer for 30secs, stirring occassionally if necessary.
Last, add soy sauce and pineapple chunks and take off the hob immediately.
Serve over cooked pasta
Number of Servings: 2
Recipe submitted by SparkPeople user SOMAWINA.
In a small bowl mix tomato sauce BBQ sauce coconut essence and 2 Tbsps water, till smooth paste forms.
Heat olive oil in non stick pan. Add onions, ginger and carrots to pan and stir until vegs are tender. Add boiled chicken and stir till uniformly brown.
Add paprika, white pepper and stock cube. Add sweet corn and geen peas to contents of pan and reduce heat to a minimum.
Add coconut paste and allow to simmer for 30secs, stirring occassionally if necessary.
Last, add soy sauce and pineapple chunks and take off the hob immediately.
Serve over cooked pasta
Number of Servings: 2
Recipe submitted by SparkPeople user SOMAWINA.
Nutritional Info Amount Per Serving
- Calories: 254.0
- Total Fat: 1.6 g
- Cholesterol: 0.9 mg
- Sodium: 157.1 mg
- Total Carbs: 51.5 g
- Dietary Fiber: 3.1 g
- Protein: 8.5 g
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