chicken · non veg · salad · sauteed vegetables

Caramelised chicken in pineapple sauce

Chicken makes for perfect dinner on busy weekends, but its not fun if you were to eat the same type of chicken everyday. So here is another variety, which again is extremely simple and yummy.

I had some boneless chicken and some pineapple and that’s how it all started.. Shredded chicken was marinated in some sauces and finally fried and caramelised in pineapple sauce. It was yummmmmmmmm Enjoy sweet, spicy and juicy chicken with sautéed vegetables.

250 gms boneless chicken shredded
2 tsp balsamic vinegar
2 tsp Worcestershire sauce
4 tbsp pineapple juice
1 cup pineapple chunks
1 cup each of red pepper, yellow pepper
1/2 cup sweet corn
1 cup broccoli pieces
5 garlic cloves
1 tsp black pepper
1/2 tsp sugar
3 tsp olive oil (for chicken)
3 tsp olive oil (for vegetables)
Salt to taste

In a bowl, add shredded chicken, balsamic vinegar, Worcestershire sauce, crushed garlic cloves, pepper, salt, sugar and mix well. Leave the chicken to marinate for 30 mins

Meanwhile, stir fry all the vegetables in 3 tsp oil. After the veggies cool down, add salt and 1/2 tsp pepper.

In the same pan, add 2 tsp oil and fry chicken for 5 minutes on high flame, by continuously stirring. When chicken turns brown, add pineapple juice and stir on high flame till water evaporates. 
Serve chicken on bed of vegetables.


Fusilli salad

Not in mood for cooking, soups and salads are always there for you. Very little preparation time, easy on tummy, they make for perfect choice instead of ordering food from outside.

What more, there are no rules to soups and salads, just browse through sauces and syrups and various other ingredients lying in your fridge and let your imagination run wild. So I had the following ingredients at the time of making salad, the combination was yum.

Ingredients (Serves 2)

1 red bell pepper
1 yellow bell pepper
1 green pepper
250 gms cleaned and chopped mushrooms 
1 cup sweet corn kernels
1 1/2 tsp Apple cider vinegar
2 tsp mayonnaise
1/2 tsp mustard sauce
1 cup Fusilli
2 tsp butter for frying
Black pepper

Boil Fusilli by adding 1 tsp salt to water till al dente and drain excess water.

Chop all the vegetables.

Heat butter in a pan, fry all the vegetables on high heat for 5 minutes, turn off the gas.

Add salt and black pepper, mix well.

Add all the sauces and mix well.

Add fusilli at the time of serving.