Tropical Chicken (Gluten Free)

Ingredients

• 1 tablespoon olive oil
• 1 lb boneless skinless chicken breast, cut into small chunks
• 1 medium onion, chopped
• 1 bell pepper (sliced or chopped)
• 1 tablespoon cornstarch or arrowroot
• 1-2 teaspoon gluten-free curry powder
• 2 tablespoons water
• 1/4 cup water (or chicken stock)

• 1 (14 ounce) can unsweetened pineapple chunks, including juice
• 1 tablespoon gluten-free tomato sauce
• 1 gluten-free chicken stock cube (optional)
• 1 banana, sliced
• cooked rice

Directions

1. 1

   In a non-stick fry pan, heat the oil and fry the chicken, onion and bell pepper for about four minutes, or until nicely browned and chicken is cooked through.

2. 2

   Blend the cornstarch and curry powder in 2 Tablespoons of water then add tomato sauce and the 1/4 cup of water.

3. 3

   Add the curry mixture to the fry pan, along with the stock cube, canned pineapple and pineapple juice. Stir until the sauce boils and thickens. Lower the heat, cover and simmer for 20 minutes.

4. 4

   Just before serving add the sliced banana and serve with rice.