Marinated chicken inner fillets with pineapple salsa

AUTHOR
Billie Wagner
DIFFICULTY
easy
RATING
4 1
COOK TIME
25 mins
TOTAL TIME
25 mins

Ingredients

Servings: 10
  • 20 Chicken inner fillets (approx. 20 g each)
  • 4 TABLESPOONS Teriyaki sauce
  • 1 Onion
  • 1 can(s) (446 ml) Pineapple
  • 2 TABLESPOONS Sunflower oil
  • 4 TABLESPOONS Chilli sauce for chicken
  • 7-10 Tbsp Salt

Directions

  1. 1

    Wash the meat, pat dry, marinate with Teriyaki sauce and chill. Peel onion and cut into fine cubes. Pour the pineapple into a sieve and finely chop the flesh. Heat 1 tbsp. oil, fry onion cubes for approx. 2 minutes while stirring until transparent.

  2. 2

    Add the chili sauce and pineapple. Heat 1 tablespoon of oil in a frying pan. Fry the meat at medium heat in portions for about 5 minutes, turning. Season with salt. Arrange salsa and meat in small bowls.

Nutrition Facts

KCAL
90 kcal
CARBS
8 g
FATS
2 g
PROTEINS
9 g