Chicken with pineapple

Boil the rice according to the instructions on the package. Drain and allow to cool until used. Meanwhile, cut the chicken fillets in quarter lengthwise. Mix in a bowl the paprika powder with 3 tbsp oil, pepper and salt. Add the chicken and leave to marinate in the refrigerator for 30 minutes.

Meanwhile, remove the hard core of the pineapple, cut the flesh into small cubes and put in a bowl. Cut the kiwis into small cubes and put them in the pineapple. Mix in the chilli sauce.

Slice the garlic and ginger. Heat 1 tbsp oil in a stir frying pan the garlic and ginger 1 min. Add the rice and stir fry 2 min. Push the rice to the sides of the wok, so that there is space in the middle. Put in the rest of the oil and break the eggs. Let the eggs solidify while stirring and pour the rice through.

Heat the grill pan. Thread each piece of chicken on a skewer and grill in 6 min. Around golden brown and done. Cook the sugarsnaps for 3 minutes in plenty of boiling water. Serve the chicken with salsa, sugarsnaps and fried rice.