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?
Breast of chicken, cubed.
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
- Put cubed chicken in a bowl with cornflour, salt, pepper, chilli, and ginger powder.
- Mix well and set aside for an hour in the fridge.
- 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.
- Add the soy sauce, vinegar, bell pepper, pineapple and juice, tomato and purée, brown sugar, and honey
- Keep on a gentle heat for about 10 minutes until chicken is tender and sauce thickens.
- For a real touch of the exotic, add sliced banana a few minutes before the end, so it softens slightly.
- Serve over rice, with chopped coriander on top.