Stuffed Pineapple

1. 1 Bell peppers≈ $6.00 per kg 75 g
2. 2 Pastapack 450 g ≈ $1.36 30 g
3. 3 Apples≈ $3.50 per kg 150 g
4. 4 Canned pineapplepack 565 g ≈ $2.50 50 g
5. 5 Whole chickenpack 1.6 kg ≈ $7.10 150 g
6. 6 Olive oil 10 ml
7. 7 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Cut the pineapple in half, remove the core, and slice the flesh into chunks

2. Peel and core the bell¹ pepper and apple³, then slice both into rounds

3. Cut the chicken into small cubes

4. Sear the chicken in a hot skillet, then add the bell¹ pepper, water, and seasonings

5. Simmer for 10 minutes, then add the fruit and simmer another 20 minutes

6. Cook the pasta² al dente in salted boiling water

7. Arrange the pineapple halves and fill them with the cooked mixture