John Myers
Pineapple Chicken on Quinoa Tricolor with Cucumber Salad
The perfect pineapple chicken on quinoa tricolor with cucumber salad recipe with a picture and simple step-by-step instructions.
- 150 g Quinoa tricolore
- Salt
- 2 piece Chicken breasts
- 400 g Pineapple fresh
- 1 Red chilli pepper
- 1 Cucumber
- 150 g Yogurt
- 1 Lemon
- 1 tsp Sugar
- Pepper
- 0,5 bunch Chives fresh
- 2 tbsp Oil
- 1 tsp Sweet paprika powder
- 1 tbsp Soy sauce
- 1 tbsp Butter
- Put the quinoa in a sieve, wash and drain. Cook the quinoa in boiling salted water according to the instructions on the packet.
- Cut the chicken into 3 cm pieces. Halve the chilli pepper, remove the seeds and cut the chilli pepper into fine strips. Peel the pineapple and cut out the small dark eyes. Remove the hard stalk and cut the pulp into 2 cm pieces.
- Wash the cucumber and cut into thin slices or slice it. Halve the lemon and squeeze it. Mix the yoghurt with the lemon juice, sugar, salt and pepper. Cut the chives into rolls.
- Heat the oil in a pan. Fry the chicken pieces in it over medium to high heat for about 7 minutes. Season with salt, pepper and paprika. Add the pineapple pieces and chilli strips and fry for about 3 minutes. Deglaze everything with the soy sauce.
- Drain the quinoa through a sieve, put it back in the saucepan and mix with the butter. Mix the cucumber with yogurt dressing and chives. Arrange quinoa with pineapple chicken on plates and serve with cucumber salad.
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