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.