- K&N’s Tender Pops - 20-22 pieces
- Oil - 2 tbsp
- Garlic - 1½ tbsp; chopped
- Onion - ½ cup; cubed
- Red capsicum - ½ cup; cubed
- Green capsicum - ½ cup; cubed
- Pineapple chunks - ½ cup; cubed
- Salt - to taste
- Black pepper powder - 1 tsp
- Red chili flakes - ½ tsp
- Soy sauce - 2 tbsp
- Pineapple juice - 1 cup
- Slurry (corn flour 1 tsp + water 1 tbsp) - as required
Heat oil in a wok and add garlic and sauté until light golden brown. Add onion, red capsicum, green capsicum, pineapple chunks and sauté for 2-3 minutes.
Add salt, black pepper powder, red chili flakes, soy sauce and cook for a minute.
Add pineapple juice and slurry and cook until the desired consistency has reached.
Fry K&N’s Tender Pops as per instructions on pack.
Add fried K&N’s Tender Pops to the prepared sauce and cook for a minute.
- Oil - 3 tbsp
- Garlic - 1 tbsp; chopped
- Carrots - ½ cup; chopped
- Capsicum - ½ cup; chopped
- Sweet corn - ½ cup
- Salt - to taste
- Black pepper powder - 1 tsp
- Vinegar - 1 tbsp
- Soy sauce - 2 tbsp
- Hot sauce - 1 tbsp
- Rice - 4 cups; boiled
- Scrambled egg - as required
- Green onion - as required; chopped
In a wok heat oil, add garlic and sauté for a minute. Add carrot, capsicum, corn and sauté for 2-3 minutes.
Add salt, black pepper powder, vinegar, soy sauce, hot sauce and cook for another 2 minutes.
Add boiled rice, scrambled eggs and green onions and cook on high flame for 2-3 minutes.
Serve pineapple chicken with fried rice.
