Ingredients
| 400g | Chicken Breast |
| 1 | Can Pineapple Chunks (432g) |
| 40g | Honey/Agave Syrup |
| 60ml | Reduced Salt Soy Sauce |
| 4 | Spring Onions, chopped |
| 2 | Garlic Cloves |
| 1 tsp | Ginger |
Nutritional Info (per serving)
Calories 303
Protein 32g
Carbohydrates 31g
Fat 2g
Fibre 2g
Serves 3 / 25 minutes
A great alternative to the high fat and high sodium Chinese takeaway. Sweet and sour is traditionally battered, increasing the fat and calorie content, but here I have chosen to leave it bare whilst still enjoying the flavours from the sauce.
Directions
Drain pineapple, but keep the juice.
In a non stick pan on a medium heat, heat the juice, soy sauce, agave, ginger and garlic for around 5 minutes.
Add the chicken and cook for around 10 minutes or until cooked through.
Reduce the heat and add the pineapple and spring onions. Cook for a further 5 mintues and serve.