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Preparation Time : 15
Cook Time : 20
Total Time : 35
1 large pineapple
1 tablespoon oil
4 boneless chicken breast cut into bite size squares
1 tbsp salt to taste
1 teaspoon pepper to test
1 tbsp hoisin sauce
1 tablespoon soya sauce
2 tablespoon honey
1 tbsp garlic paste
1 cup chicken stock
1 tbsp sesame seeds to garnish
1 red belpepper cubed
1 green bell pepper cubed
1 large onion cubed
using a sharp knife carefully cut the pineapple in half lengthwise.
using the tip of the knife cut around the edge of the pineapple being careful not to cut through the skin.
slice down and across the pineapple flesh then scoop out the pineapple cubes with a spoon.
discard the core and set the flash aside.
in a large pan heat the oil over a medium heat.
add the chicken and season with the salt and pepper.
Fry about 10 minutes until briwned and cooked through.
take out the chicken and set aside.
toss onion bellpeppers well in the wok.
add the hoisin sauce, soya sauce, Honey, garlic paste and fry for a couple of minutes
stir in the chicken stock.
bring to a boil and then Seemar, stiring occasionally.
once the sauce has thickened add the chicken and stir until evenly coated with the sauce
serve in the empty pineapple halves along with some rice and seasme seeds.
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