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Pineapple and Quinoa Chicken

To change things up from rice and pasta, try quinoa. Deliciously crunchy and light, it pairs well with the sweet freshness of pineapple in this recipe.

Public
Course: Main course
Preparation time: 15 minutes
Cooking time: 20 minutes
Energy: 504 kcal / serving

Instructions

  • 1.   Cook the quinoa in salted water for 12-15 minutes, until the germ appears. Drain.
  • 2.   Peel and chop the shallots and garlic. Cut the chicken into pieces and slice the cabbage into strips. In a sauté pan or wok, brown the shallots, garlic, and chicken pieces in oil over high heat for a few minutes, stirring. Add the cabbage, Tabasco, soy sauce, fish sauce, salt, pepper, and curry. Reduce the heat, pour in the diluted broth, and let simmer for 10 minutes. Meanwhile, cut the pineapple in half lengthwise. Hollow it out and cut the flesh into large cubes, preserving the juice. Add to the sauté pan. Continue cooking for 10 minutes. Remove from heat, stir in the quinoa. Garnish with cilantro and serve hot.

Ingredients for servings

  • 120 g of quinoa
  • 2 shallots
  • 1 garlic clove
  • 400 g of chicken breast
  • 1 teaspoon of olive oil
  • 3 tabasco
  • 1 tablespoon of soy sauce
  • 3 teaspoon of fish sauce
  • 1 teaspoon of curry powder
  • 200 g of white cabbage
  • 1 chicken broth
  • 1 pineapple
  • 5 g of fresh coriander
  • 1 pinch of salt
  • 1 pinch of pepper

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    504 kcal
    25 %
  • Fat
    4,84 g
    7 %
  • of which saturated
    0,97 g
    5 %
  • Carbohydrates
    74,26 g
    29 %
  • of which sugar
    50,04 g
    56 %
  • Protein
    29,01 g
    58 %
  • Fibers
    9,91 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.