Pineapple & coconut ice cream

We put the chicken in water and boil it for 5 minutes from the moment it starts to boil. We let it cool, then strain it. We obtained 50 ml of broth. The rest of the water is discarded, and the chicken meat, now half-cooked, will be used for our dish. It is important to ensure that the chicken is clean and free of feathers or impurities. After removing it from the water, we let it drain well, then cut it into smaller, uniform pieces. This will help with even cooking and allow the marinade to penetrate the meat better. In a bowl, we prepare a marinade from crushed garlic, freshly grated ginger, lemon juice, soy sauce, and olive oil. We also add a little sugar to balance the acidity and give a more complex flavor. We mix the ingredients well until the sugar dissolves completely. Then, we place the chicken pieces in the marinade and let them marinate for at least 30 minutes, but ideally, we should leave them in the fridge for a few hours to infuse the flavors. After the marinating time has expired, we try to fry the chicken. In a large skillet, we heat a tablespoon of oil over medium heat, then add the chicken pieces. We cook each side for about 5-7 minutes or until they become golden and crispy. At this point, we can add vegetables such as bell peppers, carrots, or onions, cut into julienne, to add color and nutrition to the dish. Once all the ingredients are cooked and the flavors have combined, we can add the previously obtained broth. This will give an intense flavor to the dish and help bind all the ingredients together. We let it simmer on low heat for a few minutes so that the sauce thickens slightly. We serve this dish hot, sprinkled with sesame seeds or finely chopped green onions, alongside a rice pilaf or a fresh salad. It is a delicious meal, full of flavors and textures, perfect for impressing family or friends. This recipe is not only tasty but also healthy, providing us with proteins and essential nutrients. Enjoy your meal!

Ingredients

• 520g pineapple pulp
• 100ml still water
• 30g grated coconut
• 4 tablespoons of sugar

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