Another great recipe from my friend Min, my Chinese "Master Chef." Tonight I thought it would be kind of fun to actually serve the finished product in the shell of a pineapple. It's the kind of thing that Min would do during one of her infamous grand buffets. This dish tastes absolutely amazing and is kind of like a sweet and sour chicken but the pineapple takes center stage in this meal. I did think it was kind of interesting to use both canned and fresh pineapple, but they both serve taste and texture purposes.
1 lb chicken breast (450 g)
4 rings of canned pineapple, diced
150g fresh pineapple, sliced (about 1/4 of a medium sized pineapple)
1 green or red bell pepper, sliced
1 tomato, cut into wedges
corn starch/corn flour for coating chicken
oil for deep-frying chicken
1 tsp salt
1/2 tsp sugar
1 tsp curry powder
1 Tbsp corn starch/corn flour
1 Tbsp chili sauce
1 Tbsp ketchup
1 Tbsp soy sauce
3 Tbsp canned pineapple juice
1 tsp lemon juice
1 Tbsp sugar
1/2 tsp salt
Combine chicken with marinade and season for 30 minutes. Then coat chicken with corn starch/corn flour and deep fry in hot oil until golden brown. Dish out and drain.
Leave 1 Tbsp oil in wok and add pineapple, bell pepper, and tomato. Stir well.
Pour in sauce and cook until thick.
Add in fried chicken, stir well and serve over rice.