Fiery Foods  magazine
for lovers of Pepper, 
Spicy food  & BBQ.

Click here








Pineapple Chicken



2 tsp. fresh grated ginger

4 cloves garlic - minced

4 tbsp. Vegetable oil

1 cup chopped onions

1 cup pineapple juice

1 cup chicken stock or 1 chicken cube dissolved in 1 cup of water

1 lb. chicken breast - cut into bite size pieces

2 tbsp. soy sauce

1/2 tsp. Seasoned salt

1 cup sliced red and green peppers

1 cups pineapple chunks

2 tbsp. tomato paste

2 tbsp cornstarch mixed in 1/4 cup water

2 tbsp.sugar


Rub the chicken with the seasoned salt and set aside.

Heat the oil and saute the ginger, garlic and onions for about 2 minutes.

Add the chicken, soy sauce and tomato paste and continue to stir-fry for approximately 5 minutes.

Pour in the chicken stock, pineapple juice, pineapple chunks, sugar and peppers and simmer on medium heat for about 15 minutes.

 Stir cornstarch mixture and add to the pan, stirring until it bubbles and thickens.

  Back to Recipes

All recipes shown here are taken from the book "Treasures of My Caribbean Kitchen by Anne-Marie Whittaker. All information is copywrited and may not be used for other than personal use, without permission.