Gluten, sugar and dairy free this is a perfect pineapple Paleo salad 30 mins 4 Easy Ingredients 1 Pineapple 4 Chicken Fillets, cubed 1 Red Onion, cubed 2 Bell Peppers, cubed Juice of 1 Lemon Splash of Apple Cider 150g Pancetta 1 Tbsp Sage 2 Tbsp Dijon Mustard 1 Tbsp Honey Pink Salt, to taste Black Pepper, to taste Method First, prepare the vegetables and pineapple. To prepare the pineapple, take a large sharp knife, carefully cut the pineapple in half. Cut the middle lengthways and vertically in order to scoop out the fruit using a metal spoon. Set aside the middle of the pineapple in a small bowl and saving the outside of the fruit whilst you start cooking the dish. In a small bowl, season the chicken with sage, pink salt, black pepper and lemon juice. Next, in a large frying pan, fry the chicken with the coconut oil in a medium to high heat. Add the vegetables and pineapple to the chicken along with a splash of apple cider to bring out the flavour. Watch out, this is hot stage and likely to splash. Continue to cook for 5 – 10 mins or until the vegetable and pineapple have slightly softened. Turn down the heat to a medium/low and add the rest of the ingredients. Allow them to simmer for 5 – 10 mins. Once the passata has cooked through and is slightly bubbling, remove from the heat and serve in the pineapple. Finally, enjoy your pineapple Paleo salad! About The AuthorDesigned2Eat Designed2Eat is the brainchild of Sheffield Hallam University student Charleh Dickinson. A former elite athlete Charleh developed a keen interest in food and the effects it has on the body. Being dairy and gluten intolerant she felt limited in society. Then she discovered the Paleo lifestyle. Designed2Eat aims only sell items that are free from: grains (wheat and gluten), sugar, soya, dairy, legumes, and anything form of processed chemicals. Let us know what you think comments
