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Chicken with pineapple, tomato & turnips


  • Heat a thin layer of oil in a saute pan and cook the chicken for about 10 mins, covered, until browned, turning once. Remove the chicken and add the onion, chilli and garlic to the pan. Gently saute, scraping the bottom as you do so.
  • Then add the turnips, pineapple, tomatoes, lime juice, stock and seasonings to the pan. Mix well, turn the heat up and bring to the boil.
  • Return the chicken to the pan, cover, turn the heat down and simmer for about 20-25 mins, until the chicken and turnips are tender, turning every now and then.
  • Remove the chicken and add the coriander to the sauce. Turn the heat up, mix well, reduce the sauce a little and taste for seasoning.
  • Spoon the sauce on individual plates, top with the chicken and serve with your favourite vegetable dish on the side.


  • vegetable oil
  • 1 whole chicken, portioned
  • 1 onion, chopped
  • 1 small red chilli, seeded & sliced
  • 2 garlic cloves, crushed
  • 2 turnips, peeled & cut into wedges
  • 1½ cups diced fresh pineapple
  • ½ punnet cherry tomatoes, quartered
  • juice of 2 limes
  • 1 cup chicken stock
  • sea salt & freshly ground pepper
  • 1 tbsp chopped fresh coriander

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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