Posted in My Kitchen

Even though Hub does not like the pineapple chunks in this, I will continue to make it as he can continue to pick them out.  He has a problem with hot pineapple.  I think he might be officially crazy.

Boneless skinless chicken breast (however much you want, maybe 1 1/2 to 2 lbs or so)--cube it
1 or 2 bell peppers -- chopped
1 small onion -- chopped as finely as you like it
2 cloves garlic or equivalent sprinkle of garlic powder
1 tsp minced ginger or equivalent sprinkle of powdered ginger
pepper to taste
1 can of pineapple chunks
1/3 ish cup soy sauce (I used more)
3 tbsp oil of choice
1 tbsp cornstarch (i used flour and it didn't work as well)

Put on the water to boil before you start chopping.  I had to wait for my noodles--everything else was done.
Drain your pineapple but keep at least 1/3 c. of the juice.  You need equal part juice and soy sauce, so base your measurement on the size of your family.  We have 6 with leftovers and I used about 2/3 c of each.  Anyway, put 2 tbsp oil in pan to heat up.  Add the chicken, garlic and ginger, for about 5 minutes or so.  Then add the pineapple chunks, peppers, and onion.  Cook this until your chicken is done and vegs are crisp-tender, another few minutes.  Meanwhile, whisk together your reserved pineapple juice, soy sauce, 1 tbsp. oil and the cornstarch.  Pour over chicken mixture and boil about 2 minutes to thicken.  Toss with cooked spaghetti.  (I broke ours in thirds for ease.)  We served this with the soy sauce at the table.  Yum.
Obviously you can embellish this with whatever veggies you want, maybe some broccoli?


Tonight is stuffed pepper soup.  Anyone want that one?  One day I am going to write a cookbook.  Ha ha ha.