As Winter approaches I feel the need for something tropical, and this is a recipe I received from a friend so many years ago. The handwritten recipe card is faded and stained. That's a good sign in my books.
Chicken Island Style
1 1/2 tsp salt
1 tsp. ground black pepper
2 tbsp. oil
1 14 ounce can pineapple
2 tbsp. soya sauce
2 tbsp. cornstarch
1/4 cup cold water
1 cup sliced celery
2 medium tomatoes
1 diced red pepper
1/2 cup coconut
2 large chicken breasts cut into serving portion sizes
Sprinkle chicken with salt and pepper. Brown chicken pieces in the cooking oil in a skillet. Drain pineapple juice into the pan, bring to a boil and add the water, soya sauce and cornstarch. Stir until it thickens, add your vegetables and cook till fork tender. Add pineapple chunks just until heated. I am perfectly happy to eat this without meat. Either way, colourful, tasty and fast to prepare.
Served with rice or rice noodles. This dish keeps well and makes a great lunch at work!
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