Ginger & Pineapple Chicken

This is a recipe that my other half came up with one evening when we couldn't think of what to have for dinner, so it was a case of 'what do we have left in the cupboard'?! As is typical, these meals are usually the best and generally the most difficult to re-create, so I hope I have remembered everything!

Ingredients

1 Onion, Diced
1/4 tsp Cayenne Pepper
1 1/2 tsp Ground Ginger
1 Clove Garlic, crushed
1 Large Chicken Breast (or 2 small ones), chopped into small chunks
1 Tin Chopped Tomatoes
1 Small Tin of Pineapple Rings, chopped into chunks
1 Red Pepper, de-seeded and chopped into chunks
6-8 Closed Cup Mushrooms, chopped into chunks
1 tbsp Tomato Puree (if required, for thickening)

Method
   
1. Heat a small amount of oil in a large frying pan or wok over a medium heat and gently fry the onion until soft. While the onion is cooking, add the garlic, cayenne pepper and ginger to the pan and stir to combine.

2. When the onion is soft, add the chopped chicken breast to the pan and stir well to coat with the onion mixture. (Leftover chicken works just as well, if you have any to use up, but you don't need to add this until the end, as it will only need to heat through). Cook for approx 5-10 minutes, or until the chicken has cooked through.

3. Add the pepper and mushrooms, and stir to combine. Cook for approximately 5-10 minutes, until the peppers and mushrooms have softened slightly.

4. Transfer the chicken mixture to a saucepan, then add the pineapple chunks and tin of tomatoes, and mix well. Allow to simmer with the lid on for 15-20 minutes on a low heat. Remove the lid, and give the mixture a good stir - if the mixture looks too watery, add 1tbsp tomato puree to thicken slightly, then allow to simmer for another 10 minutes with the lid off.

5. Serve with rice or pasta, depending on preference.