Categories: Asian, Chicken

Ingredients

• 2 TBS Olive Oil
• 1 Medium Onion, LARGE Dice (about half dollar size pieces)
• 1 Medium Red Pepper, LARGE Dice (about half dollar size pieces)
• 1 Medium Green pepper, LARGE Dice (about half dollar size pieces)
• 1/2 Fresh Pineapple, cored, sides sliced off and meat cut into LARGE Dice (about half dollar size pieces)
• 1/4 Fresh Pineapple, Cored, Sides sliced off and pureed in a mini chopper to juice
• 1/2 Cup Chicken Stock
• 1/2 Cup Brown Sugar
• 1/2 Cup Rice Wine Vinegar
• 4 TBS Corn Starch
• 4 Tbs Water
• 1/2 Rotisserie Chicken, about 3 cups, meat removed, LARGE Dice (about half dollar size pieces)
• Serve over Rice

Directions

1. In a large Frying Pan or Wok, Heat Olive Oil to just before smoking.

2. Add Onions and saute until soft, about 4 minutes

3. Add Peppers and continue to saute another 4 minutes

4. Add Pineapple and Pineapple juice and stir

5. Add Chicken Stock and stir

6. Add Sugar and Rice Wine Vinegar and stir some more

7. Add Chicken and once again… Stir

8. Finally, in a separate small bowl, mix the Corn Starch and water to make a slurry. this will thicken the sauce and help it to stick to the chicken and vegetables

9. Add Slurry to Wok and stir. Continue to stir over heat until everything begins to steam

10. Serve over hot rice and ENJOY!!!

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