EN
Français
Deutsch
Italiano
Español
Português
Nederlands
Polski
Dansk
Svenska
Norsk
Suomi
日本語
Bahasa Indonesia
Pineapple Chicken Rolls in Coconut, Curry and Ginger Sauce
Thin chicken escalopes wrap around a half-slice of pineapple and bake with apple wedges in a coconut milk sauce spiced with curry, ginger and lime. The onion and garlic soften first in the microwave, then the Ultra Pro braises everything covered to keep the chicken tender.
- Total time
- 59 min
- Prep
- 20 min
- Cook
- 39 min
+ Tupperware MicroCook Pitcher, Tupperware Quick Chef, Tupperware Mandoline
Ingredients
Method
Set the oven to 210 °C (410 °F).
Slice each chicken breast horizontally to make 12 thin escalopes, and cut the pineapple slices in half.
Lay a half-slice of pineapple on each escalope, roll it up and secure with a cocktail stick. Arrange the rolls in the Tupperware Ultra Pro 2 l with the apples cut into sixths.
Chop the onion and garlic in the Tupperware Quick Chef, then transfer them to the Tupperware MicroPlus Pitcher 1 l with the olive oil. Microwave for 4 minutes at 750 W.
Peel the tomatoes with the Tupperware peeler and chop them in the Quick Chef. Finely grate the ginger with the mandoline slicer fitted with the fine julienne grater. Add the tomatoes and ginger to the pitcher with the coconut milk, lime juice, curry powder, salt and pepper, then stir with the Tupperware silicone spatula.
Pour the sauce over the chicken, cover the Ultra Pro and bake for 35 minutes. Scatter with desiccated coconut just before serving.
