Ingredients:
Chicken – 500 gms, cubed
Pineapple – 1
Red Chilli – 1, chopped
Capsicum – 1, cut into small pieces
Onion – 2, chopped
Egg Whites – 2
Cornflour – 2 tblsp
Oil
Salt as per taste
Soda Bicarb – 1/4 tsp
Lettuce or Cabbage – shredded
For Sauce:
Pineapple Juice – 1/2 cup
Tomato Sauce – 1 tblsp
Vegetable Oil – 1 tblsp
Cornflour – 1 tblsp
Ginger – few slices
Red Chilli – 1, minced
White Vinegar – 1 tblsp
Sugar – 2 tsp
Water
Method:
1. Cut the pineapple into two.
2. Scoop out the flesh so that the pineapple halves form cups.
3. Cut the flesh into small cubes.
4. On a serving plate, spread the shredded lettuce and set the two pineapple halves on it.
5. Mix the sauce ingredients in a pan.
6. Mix the egg whites, cornflour, salt and soda bicarb.
7. Mix the chicken cubes into the egg white mixture and leave them to stand for 30 minutes.
8. After 30 minutes, remove the chicken from the marinade.
9. Place the sauce in a pan over moderate heat.
10. When it begins to boil, simmer for 5 minutes.
11. In another pan, deep fry the chicken in very hot oil for 3 minutes.
12. Remove and cool.
13. Once the chicken is cooled, fry again till it becomes crisp.
14. In 2 tblsp of oil, stir-fry the onions and capsicum.
15. Add and fry the chicken, adding the chilli pieces and pineapple chunks.
16. After 2 minutes, pour in the sauce and boil for 3 minutes.
17. Spoon the chicken mixture, vegetables and sauce into the pineapple halves.
18. Serve.
