Chicken with Pineapple and Almonds

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

This recipe is surprisingly quick to prepare and has a pleasant sweet-sour flavour. Choose a good-sized frying pan, for the whole dish is cooked in the one utensil.


  • 1 medium-sized chicken, about 1–1.25 kg/2½–3 lb
  • 1 tablespoon


Cut away all the flesh from the chicken and put the bones to simmer with about 6 dl (1 pint) water for the stock. Cut the chicken flesh into fork-sized pieces, toss in seasoned flour and fry gently in