An Asian classic with a Caribbean flair

Continuing with the theme of Asian cuisine, the recipe this issue is for Pineapple chicken. The recipe was originally imagined for Orange chicken however, lack of oranges forced the chef to improvise. The introduction of pineapples to a classic Orange chicken recipe added a caribbean flavor to an Asian staple.

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By Stephanie Holland

Savory (Khai Le)

By Stephanie Holland

Continuing with the theme of Asian cuisine, the recipe this issue is for Pineapple chicken.

The recipe was originally imagined for Orange chicken however, lack of oranges forced the chef to improvise.

The introduction of pineapples to a classic Orange chicken recipe added a caribbean flavor to an Asian staple.

All of these ingredients are available at most supermarkets. Hoisin and plum sauce can be found in the international food aisle.

1 pound skinless, boneless chicken breasts, cut into strips

2 20 oz cans pineapple chunks, with the juice

1 cup hoisin sauce

1 cup plum sauce

A quarter cup soy sauce

2 tablespoon vanilla extract

1 teaspoon nutmeg

1 teaspoon ginger

1 teaspoon cornstarch

Salt

Pepper

Preheat a large pan and cover the bottom with canola oil.

Sautè chicken until slightly brown, then stir in pineapple and juice.

Add all other ingredients, simmer until chicken is completely cooked and pineapple is soft.

Stir in cornstarch until sauce is smooth.

Salt and pepper to taste.

Serve with rice.

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