4 skinless, boneless chicken breasts
4 tbsp crushed pineapple*
1 tbsp low FODMAP curry powder
4 tsp cumin seeds
4 tsp sunflower oil
4 bay leaves
1 cinnamon stick
200g basmati rice
4 tbsp chopped coriander
lime wedges, to serve (optional)
*Fresh or from a can
Heat oven to 200C/180C fan/gas 6 and line a baking tray with foil.
Cut a horizontal pocket in each chicken breast, taking care not to cut all the way through to the other side.
Stuff with the crushed pineapple, then seal the pocket closed around the pineapple with a cocktail stick.
Mix the curry powder and 2 tsp cumin seeds with 3 tsp oil, then brush all over the chicken.
Place on the baking tray and roast for 25-30 mins until cooked through.
Meanwhile, heat remaining oil and gently fry the remaining cumin, bay and cinnamon, stirring, for 1 min.
Stir in the rice. Pour over 450ml boiling water, add a pinch of salt, bring to the boil, stir and cover.
Reduce heat; simmer for 15 mins. Remove bay and cinnamon, stir in coriander and serve with the chicken with any extra pineapple.
Recipe adapted from: Good Food