Ingredients - FOR 5 SERVINGS

• 200 ml PERi-PERi sauce (choose your flavour)
• 500 g chicken breasts cut into 1cm slices
• 2 red onions, cut into wedges
• 2 bell peppers, cut into 1cm slices
• 4 tbsp tomato puree
• 500 ml pineapple juice
• 1 tbsp vegetable oil

Method

1. Preheat oil in a frying pan then brown the sliced chicken, for around 3 mins.

2. Add the onions and bell peppers with a pinch of salt and cook until they slightly soften.

3. In a separate bowl, mix pineapple juice, PERi-PERi sauce and tomato puree.

4. Add the PERi-PERi mix to the chicken and cook for 5 mins.

5. Divide into containers and refrigerate for up to 4 days. Enjoy with rice.