Del Monte® Air Fried Pineapple Chicken Goujons
• 2 large chicken breasts – approx. 500g
• 1 tbsp olive oil
• 2 tbsp drained pineapple juice (from your can of Del Monte® Pineapple Slices)
• 1 tsp paprika
• 1 garlic clove, crushed
• Salt and pepper
• 50g breadcrumbs
• ➡️ For the salsa:
• 435g can Del Monte® Pineapple Slices, drained and juice reserved
• 2 red peppers, diced
• 1 medium to large onion, finely chopped
• 4 tbsp coriander, finely chopped
• ➡️ For the yogurt:
• 150g natural yogurt
• 1 tbsp drained pineapple juice (from your can of Del Monte® Pineapple Slices)
• Salt and pepper
• ➡️ To serve:
• 1 gem lettuce, shredded
• 8 small tortilla wraps
1)Cut each chicken breast into 8 even size strips, whisk together the olive oil, reserved pineapple juice, paprika, garlic and season with salt and pepper, then stir in the chicken pieces and leave in the fridge for 30 minutes to marinade. 2)Dice the Del Monte® Pineapple Slices, place in a bowl, add the red pepper, onion and coriander and stir to combine. In a separate bowl stir the pineapple juice into the yoghurt and season to taste with salt and pepper. Set both aside. 3)Spread the breadcrumbs onto a large plate and season with salt and pepper. Toss each chicken strip in the breadcrumbs, ensuring all sides are evenly coated. 4)Brush the base of the air fryer crisp basket with a little oil, then add the chicken strips in a single layer and cook at 200°C for 10 minutes, turning over after 5 minutes. You may need to do this in batches, depending on the size of your air fryer. 5)Warm the tortillas according to packet instructions then serve alongside the goujons, salsa, yogurt and lettuce.
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This is a bit of a showstopper, but you can easily halve the quantities (except for the fruit salad) and just make one cake if you'd prefer to serve fewer people.
What you will need: 2 X 20cm square, lined cake tins; candymaker's thermometer. If using round tins, you will need 2 x 22/23cm (9") tin.