This dish is very versatile, I have just given the basics here, but you can do so much with this recipe and suit it to your family.
Serves 4 -
Marinade is best made the night before.
Large tinned pineapple chunks or slices + juice 100g of brown sugar 5 tablespoons light soy sauce 4 chicken breasts cut into strips or substitute for pork to same quantity White Rice ( I used 2 packs of Uncle Bens microwavable rice )
In a saucepan mix the pineapple juice, brown sugar, and soy sauce. Heat through but don't boil. Save the pineapple chunks for later. Place chicken in a bowl. Cover with the pineapple marinade, and refrigerate over night.
Once marinated you can grill, fry or oven cook the chicken. I fried it with a little of the juice as I don't have a variable grill. Add the pineapple chunks to the pan and heat through. I cooked the pork variation the same way.
Heat the marinade as before but bring to the boil and cook rice according to packet. Place chicken, rice and pineapple chunks on plates, pour marinade over food and serve.
Adding a little ginger and garlic enhances the taste. Try a little paprika too. You can also serve with green pepper, broccoli and spring onion.
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