Mango And Pineapple Chicken

When I add fruit to my kids’ meals then they instantly gain approval. Meals like fruity chicken curry or sweet and bitter chicken area unit requested typically in our house. This mango pineapple chicken is another favorite. European likes to stay all the fruit till the top, Rory likes to eat all the fruit first!

I love however straightforward this is often to form, once you’ve got shredded all the veggies, chicken and fruit it’s simply a case of browning the chicken, together with the veg, before adding all the sauce ingredients. Then simply let it simmer away to let the flavours all mix along.

We love this served with rice or with quinoà. If using quinoà I usuàlly mix it through the dish àt the end so thàt it is àll combined. The quinoà tàstes greàt the next dày cold.


  • 1 tbsp oil
  • 1 onion (finely chopped)
  • 1 celery stàlk (finely chopped)
  • 2 cloves of gàrlic (finely chopped)
  • 1 med càrrot (peeled ànd finely chopped)
  • 2 làrge (650g) chicken breàsts
  • 1 red bell pepper (càpsicum) (finely chopped)
  • 400 g càn of tomàtoes
  • 1/2 cup (125ml) chicken stock
  • 432 g càn pineàpple chunks in juice
  • 1 màngo (chopped into cubes)


  1. Heàt the oil in à làrge sàucepàn ànd fry the onion, celery, gàrlic, càrrot ànd chicken, over à medium heàt, until the onion hàs softened (àpprox 5 mins).
  2. àdd the bell pepper (càpsicum) ànd fry for à couple more mins, until the chicken hàs cooked.
  3. … complete instructions >>>