2 meduim carrots, scraped and sliced
1 Red pepper, seeded and diced
2 Onions, chopped
1 x 410g tin pineapple pieces, drained liquid for sauce
100 ml vinegar
37,5 ml brown sugar
37,5 ml tomato sauce
30 ml cornflour
12,5ml soy sauce
salt and pepper to taste
Heat oil and fry onions until transparent and set aside
Add chickens, stir for 5 mins, add carrots, peppers, with little salt water,
Simmer for 10 mins, stir all time to prevent sticking,
Add onion, pineapple pieces stir for 5mins
Make pineapple syrup up to 500ml water.
Heat syrup,vinegar, sugar and tomato sauce until boiling.
Mix cornflour with little water to smooth paste and add to syrup, stirring until boiling and smooth.
Add soy sauce and season to taste
Add cooked chicken and vegetable mixture to sauce and heat through.
Serve with hawaiian rice or yellow/white rice.
Serves six to eight
