Hawaiian Chicken

I used to make this in the early 70’s. Obviously a sweet and sour chicken but sounded more international being called Hawaiian don’t you think?

Annie Smith


Breast of chicken, cubed.
1tbsp cornflour,
Salt and pepper to taste
3 tbsp rape or sunflower oil
Tinned Pineapple in juice
1 red bell pepper, sliced
Vinegar to taste
1 onion, cut into squares
1” cube of ginger, finely sliced, plus powdered ginger
Tbsp chilli powder, or to taste
2 tbsp soft brown sugar
1 1/2 tbsp soy sauce
1 1/2 tbsp honey
1 tsp tomato purée + fresh tomato, skin removed and cubed
Coriander and chopped banana, optional 

  1. Put cubed chicken in a bowl with cornflour, salt, pepper, chilli, and ginger powder.
  2. Mix well and set aside for an hour in the fridge. 
  3. Heat the oil, add the chicken plus marinade and cook until the meat is faintly coloured, then add onion and, after a few minutes, the garlic and finely sliced ginger. 
  4. Add the soy sauce, vinegar, bell pepper, pineapple and juice, tomato and purée, brown sugar, and honey
  5. Keep on a gentle heat for about 10 minutes until chicken is tender and sauce thickens. 
  6. For a real touch of the exotic, add sliced banana a few minutes before the end, so it softens slightly. 
  7. Serve over rice, with chopped coriander on top.