Pineapple Chicken and Kumara

Pineapple Chicken and Kumara


4 people made this

Chicken and kumara (sweet potatoes) are served on a bed of vegetables with pineapple salsa on top. A riot of tastes!

Elaine Russell

Serves: 4 

  • 500g sweet potato (kumara), cut into 1cm slices
  • 4 skinless chicken breast fillets (about 140g each)
  • pinch each of ground cinnamon and cumin
  • 200g mixed salad leaves
  • 1/4 telegraph cucumber, thinly sliced
  • 4 tomatoes, cut into thin wedges
  • 2 tablespoons chopped fresh coriander leaves
  • 2 tablespoons toasted sunflower seeds
  • 2 spring onions, cut into strips
  • For the salsa
  • 1/2 pineapple, peeled and chopped
  • 1/2 small red onion, chopped
  • 1/2 red capsicum, deseeded and finely chopped
  • 2 tablespoons chopped fresh mint
  • 1/4 teaspoon mild chilli powder
  • pinch each of ground cinnamon and cumin
  • juice of 1/2 lime
  • For the dressing
  • 1 teaspoon caster sugar
  • juice of 1/2 lime
  • 1 tablespoon olive oil
  • dash of soy sauce, or to taste

Preparation:30min  ›  Cook:15min  ›  Ready in:45min 

  1. Cook the sweet potato slices in boiling water for 6–8 minutes or until tender. Drain and leave to cool.
  2. Poach the chicken breasts in simmering water (use the water from the sweet potatoes, if you like) for 4–6 minutes or until cooked through. Drain and leave to cool, then cut into 1 cm slices.
  3. Put the chicken and sweet potato slices in a bowl and sprinkle with the cinnamon and cumin.
  4. To make the salsa, combine the pineapple, red onion, red capsicum, mint, chilli powder, cinnamon, cumin and lime juice in a mixing bowl.
  5. Mix the dressing ingredients in a large shallow salad bowl. Add the salad leaves and toss to coat with the dressing. Arrange the chicken and sweet potato slices, the cucumber slices and tomato wedges on top of the leaves, then scatter with the chopped coriander leaves, sunflower seeds and spring onions. Serve with the salsa.

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Reviews (1)


This is an outstanding recipe! The lime juice, cumin and cinnamon combination with the sweet potato is excellent. Great recipe for a hungry bunch on a summer day! - 13 Sep 2009

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