Ingredients

The following ingredients have 4 Servings
  • 1 lb. skinless (boneless chicken breast, cut into chunks)
  • 1 large green bell pepper (chopped)
  • 1 large onion (chopped)
  • 1 lb pineapples cubes
  • 2 tbsp. cooking fat
  • Sea salt and freshly ground black pepper
  • 1 lb pineapples cubes
  • 1 small onion (cubed)
  • 1 carrot (roughly chopped)
  • 2 garlic cloves
  • The zest and juice of 1 lime
  • ½ oz. fresh ginger (roughly chopped)
  • ½ tsp. ground ginger
  • ½ tsp. cumin
  • ¼ tsp. cinnamon
  • ¼ cup fresh pineapple juice
  • ½ cup of white wine vinegar
  • 4 chili peppers (optional)
  • Sea salt and freshly ground black pepper

Instruction

  • Place all the ingredients for the sauce in a food processor, except for the white wine vinegar, and process until you get a smooth sauce.
  • Add the sauce to a pot with the vinegar and cook on medium heat for 15 minutes.
  • Pour the sauce into bottles or glass jars, and place in a water bath of simmering water for 10 minutes.
  • In a skillet placed over medium-high heat, preheat the cooking fat. Then add the chicken cubes and cook for 10 minutes, or until the chicken is no longer pink.
  • Remove the chicken from the skillet and set aside. Add the pineapple cubes, the green bell peppers, and the onions. Cook for 5 minutes, just enough so the vegetables are still nice and crisp.
  • Add the pineapple sauce to the mixture and bring it to a boil. Simmer for about 4 minutes.
  • Bring the chicken back to the skillet, combine it all together and cook for another 3 minutes, making sure everything is warm.
  • If you find the sauce a bit too spicy, you can always add some pineapple juice.
  • Season to taste and serve.