Sautéed Chicken with Pineapple

Prep time

Ropot cook


5 minutes

8 minutes                  



400g boneless and skinned chicken breast, cut into strips of 1*3cm

1 tablespoon starch flour (prepare a little more for dressing of chicken and seasoning of chili powder

2 tablespoon of sunflower oil

1/2 teaspoon curry powder

150g pineapple

100ml water

1 tablespoon brown sugar

2 tablespoon pineapple juice

2 slices of ginger


  1. Prepare a big bowl; add starch flour, salt and pepper chili powder on chicken; put chicken to Ropot, add oil and close the lid and press the “Function” key to select “Stir-fry”.
  2. Put ginger slices, curry powder and pineapple slices in a small bowl and mix evenly. Then add the mixture into the cooker to pickle the chicken for 3 minutes.
  3. Put water and brown sugar into another small bowl with one spoon of starch flour and pineapple juice. Mix evenly and add to the chicken. Press the “Function” key to select “Stir-fry”. Then press “+” to add an extra 2 minutes.