Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Serves
Serves 1
Heat the oil in a saucepan and add the onion and pepper, frying gently for three minutes, to soften.
Add the spices and cook for a minute.
Crumble over the chicken stock cube and add a splash of water and the diced pineapple. Let it cook gently for ten minutes.
Add the double cream and let it simmer to reduce and thicken. Serve straight away.