SantaMaria Pineapple Chilli Sticky Sauce200g

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SantaMaria Pineapple Chilli Sticky Sauce
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£1.85(92.5p/100g)1.85
A Tangy, Sweet & Sour Sauce, Caribbean-Style
Chilli rating - medium - 2. Ready in 15 minutes! Great with chicken. Gluten free. Suitable for vegetarians. Caribbean Pineapple & Chilli Sticky Sauce is typical of Chinese - Caribbean fusion cooking. In the 19th century workers were brought in from southern China and India to work on the sugar plantations. Their culinary traditions mingled with local ingredients, creating fantastic new recipes like this sweet and sour cooking sauce, which tastes fresher and less sweet than its Chinese cousin.

    Per 100g & portion

    Energy

    721kJ
    170kcal

    Per 100g/ml/Per portion (100g):

    Energy

    721kj
    170kcal

    9% RI

    Fat

    g

    Low

    0% RI

    Saturates

    g

    Low

    0% RI

    Sugars

    29.00 g

    High

    32% RI

    Salt

    0.90 g

    Medium

    15% RI

    RI = % of your daily reference intake

    Water, Sugar, Pineapple (13%) (Pineapple, Water, Sugar), Onion, Glucose-Fructose Syrup, Red Chilli Pepper (4.6%), Corn Flour, White Wine Vinegar, Garlic, Salt, Rapeseed Oil, Acidity Regulator (Acetic Acid), Black Pepper, Allspice

    Typical valuesPer 100g & portion
    Energy721kJ
    Energy170kcal
    Fat0g
    Of which Saturates0g
    Carbohydrate40g
    Of which Sugars29g
    Protein0.8g
    Salt0.90g

    Preparation and Usage

    Caribbean Pineapple & Chilli Sticky Chicken for 2, simply... 1 Heat 1 tbsp of cooking oil in a frying pan. Add 300g diced chicken breast and fry over high heat until well browned. 2 Reduce the heat, add the contents of this sachet and stir well. 3 Simmer for 2 minutes, or until fully cooked. Serve with rice from Santa Maria Latin American Kitchen range and salad. Vegetarian? Replace chicken with stir-fried or steamed vegetables.

    Origin Information

    • United Kingdom
    • Produced in the UK

    Lifestyle

    • Suitable for Vegetarians

    Allergy advice

    • Free From Gluten

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