Cooking Instructions
1
Preheat oil in a frying pan then brown the sliced chicken, around 3 minutes
2
Add the onions and peppers with a pinch of salt and cook until they slightly soften
3
In a separate bowl, mix pineapple juice, PERi-PERi sauce and tomato puree
4
Add the PERi-PERi mix to the chicken and cook for 5 mins
5
Divide into 5 containers and refrigerate for up to 4 days. Enjoy with brown rice