Here we are, as promised. Pretty quick and easy, and you can use any cut of chicken you like. You could also use pork or turkey.
6 chicken portions (I used thighs)
1 tin pineapple chunks (save the juice for the sauce)
1/2 cup frozen sweetcorn (or 1 tin of canned)
1 clove garlic
2 tbsp soy sauce
4 tbsp lemon juice
1 tbsp apple cider vinegar
2 tbsp brown sugar
2 tbsp tomato paste
1/2 tsp allspice
1/2 pt chicken stock
First off, don’t be put off by all the ingredients, it is pretty simple, and most of them are store cupboard basics.
Heat a little oil in a large (heavy bottomed) pan. Gently fry the chicken, turning to brown on all sides.
Meanwhile, make up the sauce. Crush the garlic and, in a small pan, fry it in some oil. Add the soy sauce, lemon juice, vinegar, brown sugar, tomato paste and allspice. Heat until the sugar has dissolved. Add the juice from the pineapple and the chicken stock. Bring to the boil, then pour it over the chicken.
Add the pineapple and sweetcorn and simmer for 20 – 30 minutes, or until the chicken is cooked through. The thickness of the sauce is entirely up to you, I like mine relatively thick, so I added 2 tsp cornflour (mixed with water until it is liquid), stirred it into the chicken and brought it to the boil.
Serve with rice or noodles and stir-fry vegetables.