Savour the vibrant flavours of the Caribbean with this Puerto Rican chicken and pineapple dish—a sweet, savoury, and spicy delight that’s easy to make and impossible to resist.
Serves 4
Time: 15 mins prep / 20 min cook time
Ingredients:
3 tsp Freshly Spiced Sazon Spice Blend
3 Garlic Cloves crushed
2 Garlic Cloves crushed for main dish
2 tbsp Olive Oil
4 Chicken breast cut into 2cm cubes
2 Peppers diced
5 Spring Onions roughly chopped
6 Pineapple Rings cut into 1cm segments
Brocolli Head cut into small pieces. 3-5 cm
250g Rice
3cm Ginger sliced
2 tbsp Soy Sauce
2 tbsp Ketchup
400g Can Black Beans
Handful Fresh Coriander finely chopped
Instructions
Mix 1 tbsp oil with 2 of the crushed garlic cloves, 1 tsp Sazon spice, a pinch of salt. Add the diced chicken and stir to coat.
Place a skillet on a high heat and add 1 tbsp of Oil.
Cook the chicken, turning regularly until cooked. This should take 10-15 minutes. Place the chicken on one side
At the same time, boil hot water, par boil the brocolli for 5 mins, drain and leave ready to add to the wok.
Add oil to a Wok and put on a high heat
Cook the peppers, spring onions, garlic, ginger.
After 5 minutes add the pineapple along with the Sazon Spice, soy sauce and the ketchup, stir and cook for a further 3 minutes.
Now add the cooked chicken, black beans and broccoli, scatter over the coriander and stir together. Cook for a further 5 minutes until everything is infused with the flavours of the sauce.
Serve with rice.
