Chicken with mushrooms and pineapple

Recipe Type: 
Number of Servings: 
Preparation time: 
340 kcal
12 g
186 mg
Vitamin D: 
0.01 IU
% Ca recommended daily intake: 
  • 60 g sliced unsalted almonds
  • 1 large onion, diced
  • 120 g sliced mushrooms
  • 700 mL milk
  • 1 tsp salt
  • ½ tsp pepper
  • 1/8 tsp powdered ginger
  • 450 g unsweetened pineapple chunks, drained
  • 2 tsp cornstarch
  • 80 g cooked skinless chicken, cubed
  • 600 g cooked rice
  • Parsley as garnish

Brown almonds in a non-stick frying pan. Remove almonds and cook onions until tender (Add a little water to the pan if necessary). To onion add 600 mL of the milk, mushrooms, salt, pepper ginger and pineapple. Stir over medium heat until hot. Add corn-starch to reserved milk and blend. Add chicken, almonds and corn-starch mixture to sauce and bring to a boil, stirring constantly. Boil I minute. Serve over the cooked rice.

Key Nutrients: