Marinated chicken with pineapple and spring onions

Squeeze the garlic clove over a bowl. Stir in 1 teaspoon lemon juice, soy sauce, tomato paste and some pepper. Cut the chicken breast into cubes and toss them through the marinade. Let the chicken marinate in the fridge for half an hour. Cook the rice according to the instructions on the package. Clean the Chinese cabbage and cut it into strips. Stir-fry the Chinese cabbage in 1 tablespoon of oil for 8 minutes. Clean the spring onions and cut them into quarters lengthwise. Heat the rest of the oil and fry the drained chicken cubes in it for 5 minutes until cooked and brown. Add the spring onions for the last minute. Cut the pineapple small. Stir the remaining marinade and the pineapple with liquid in a pan and bring to the boil. Serve the pineapple, cabbage and rice with the chicken.

Extra information

Allergy info: Check the label for the use of soy sauce.

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Pineapple: Pineapple comes from a tropical climate and does not tolerate the cold well. Store a pineapple outside the refrigerator in a dry place for up to about 7 days. Use a piece of fresh pineapple in a fruit or vegetable salad. Store leftovers covered in the refrigerator for up to 2 days.