Zucchini stuffed with sweet 'n sour chicken

Ingredients

• 2 pcs Yellow zucchinis, washed, halved lenghtwise
• 400 g Chicken breast cut in chunks
• 5 tbsp Pineapple juice
• 1 pcs Onions, finely chopped
• 1 pcs Lime, cut in wedges
• 2 tbsp Tapioca flour
• 1 tbsp Apple cider vinegar
• 1 tbsp Olive oil
• 1 pinch Sea salt

Method

1. Prepare the zucchinis: wash and cut into halves, lenghtwise.
2. Carve the inner side of the zucchinis, keeping 1cm wide flesh at the sides and bottom.
3. Oil a baking dish, place in the zucchinis and preheat the oven to 200°C.
4. In a mixing bowl, add chicken cubes, pineapple juice, apple cider vinegar, salt and tapioca flour. Stir to combine to coat the meat evenly.
5. Add olive oil to a large saucepan and start to heat. Add onions.
6. When onions are glassy, add chicken and start to dry by stirring constantly to avoid burning.
7. When the meat cubes separated and gets a dark coat, turn off heat.
8. Spoon the mixture into the zucchinis and cover them with aluminum foil.
9. Bake the dish for 20 minutes covered, then take the foil and bake for 5 minutes more till the top starts to be brownish.
10. Serve with lime wedges to squize on juice.