John Myers
Chicken Pan with Pineapple and Couscous
The perfect chicken pan with pineapple and couscous recipe with a picture and simple step-by-step instructions.
- 0,5 Cup Couscous fine
- 1 size Chicken breast, diced
- 1 small can (approx. 250 g net weight) Pineapple pieces
- 1 Red Paprika, diced
- 1 medium sized Zucchini, cut
- 1 Cup Frozen peas
- 1 Handful Coriander finely chopped
- 1 tsp Chopped ginger
- 1 Splash Lemon juice
- 2 tbsp Soy sauce dark
- 1 tbsp Honey
- 1 Splash Tabasco
- 1 tbsp Toasted sesame seeds
- Marinate the chicken as desired. (I let it steep for 2 hours in half a tablespoon of garlic oil with a splash of lemon and a teaspoon of rose pepper.)
- Roast the sesame seeds in a pan without fat on medium heat for a few minutes. Then set aside.
- Drain the pineapple over a sieve. Catch the water.
- Bring the pineapple water to a boil in a small saucepan and as soon as it boils stir in the dark soy sauce together with the honey. Be careful that nothing burns! Then simmer the sauce a little over a low flame and set aside as soon as this is done.
- Sear the meat in a large pan.
- After a few minutes, add the pepper pieces and the sliced zucchini. Also fold in the frozen peas.
- Approx. Fry for two to three minutes, then add the chopped ginger, a dash of lemon juice and Tabasco and stir once.
- Now add the pineapple and the pineapple soy sauce and stir well again, then turn down the low heat and let it simmer. Salt and pepper as needed.
- In the meantime, pour three-quarters of a cup of hot water over the couscous and let it stand covered for about 2 to 3 minutes until it is swollen.
- As soon as the couscous has soaked up the water, fluff it up with a fork, then arrange the couscous and the pan’s contents on two plates.
- Sprinkle with the chopped coriander and the sesame seeds and serve.
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