Miso Chicken and Pineapple Salsa Bowl *recipe*

I could literally talk all day about the nutritional benefits of pineapple - it’s an amazing food! Although great on its own, I love being creative and seeing how it can compliment savoury meals. Using it as a sweet and crunchy salsa with red pepper and coriander, elevates it to new heights; and alongside the salty umami of the miso chicken, it is just heaven!

The recipe below serves 4 - I’ve split the ingredients out for the chicken and salsa, and then you just need rice to complete the dish.

Before then, let me just talk a little about the benefits of pineapple:

1. Contains an enzyme called bromelain, which aids digestion and breaks down proteins into amino acids

2. High in vitamin A, B1, B6, C, potassium, calcium, copper, manganese to support cellular health

3. High in fibre to promote gut motility and support digestive health

4. It’s a natural antibiotic, and has anti-inflammatory properties to lower inflammation in the body

…But most of all, it’s super delicious! So here’s for the recipe:

What you need for the chicken:

• 4 chicken breasts, sliced into strips

• Salt and pepper

• 1 chunk of ginger, finely chopped

• 2 cloves of garlic, finely chopped

• 1/2 tsp of chilli flakes

• 1 tbsp of miso (I use Clearspring)

• 1 tsp of extra virgin olive oil

Mix all together in a bowl so the chicken is coated by the miso paste, garlic, ginger and chilli. You can prepare it the night before and leave it to marinade overnight for richer taste.

Place on a grilled pan (or frying pan) and leave to cook for 5 - 10 minutes (until cooked right through).

What you need for the salsa:

• 1/2 pineapple, finely chopped

• 1 red pepper, finely chopped

• 1 tbs of chopped coriander, finely chopped

• Squeeze of lime

Mix it all together.

Serve the chicken and salsa with sliced cucumber and rice.