Ingredients:

●        230g Bad Hunter Teriyaki plant-based chicken Strips (available in the frozen section of Woolworths)

●      ●     1/3 cup water

●     1/4 cup low-sodium soy sauce

●     1 tablespoon rice wine vinegar

●     2 teaspoons grated fresh ginger

●     2 medium cloves garlic, minced

●     1 tablespoon maple syrup

●     1/4 cup light brown sugar

●     2 teaspoons cornflour, mixed with 1 tablespoon water

●     1 can of pineapple slices, drained and pineapple chopped into pieces

●     Spring onion thinly sliced

Method:

1. Combine water, soy sauce, vinegar, ginger, garlic, maple syrup, brown sugar, and cornflour in a shallow large bowl and whisk well.

2. Heat oil in a large pan over medium-high heat. Add some of the teriyaki sauce into the pan and let it simmer for a minute. Then, add the Bad Hunter Teriyaki strips. Cook until they are golden and cooked through, then remove the protein from the pan and set it aside.

3. Pour more teriyaki sauce into the pan and let it simmer for a minute before adding your pineapple pieces. Cook until the pineapple is lightly charred and fragrant.

4.  Arrange the teriyaki strips and pineapple pieces onto a plate and lightly drizzle more teriyaki sauce as desired.

5. Garnish with spring onion before serving.