Yield: 4 Servings
8 oz pineapple
1/3 cup soy sauce
1/3 cup molasses
3 tablespoons malt vinegar
1 tablespoon tomato paste
1 tablespoon sriracha
2 cloves garlic, crushed
1/2 teaspoon grated ginger
1 bell pepper, chopped into 1 inch pieces or cut into strips
1/2 medium onion
2-3 broccoli crowns cut into 1 inch pieces
8 oz sliced mushrooms
2 pounds chicken, cut into one inch cubes
2 tablespoons vegetable oil
1 teaspoon red pepper flakes (optional)
brown rice, follow package directions for 4 servings
In a blender purée the pineapple. Add the soy sauce, molasses, vinegar, tomato paste, sriracha, garlic, and ginger, and mix well. Cover the chicken with the marinade and leave in the refrigerator for about six hours.
In a large sauté pan or wok, heat 2 tablespoons of the oil until very hot. Place the chicken with the marinade that sticks to it in the pan and fry for about 15 minutes, until chicken is well done and marinade is reduced to a caramelized coating on the chicken. Make sure you do not overcrowd the pan, so you may have to do this in batches. As the chicken finishes, move it to a large, wide bowl or platter. If you have any leftover marinade, deglaze the pain with it and reduce to thick sauce. Pour the sauce over the chicken.
Put the remaining oil into the pan and stir fry the bell pepper, onion, broccoli, and mushrooms until crisp-tender. Again, you may need to do this in batches. As the veggies finnish add them to the top of the chicken
Serve over steamed rice.