Polynesian Chicken cooked in a Dutch Oven

Servings:6
3 each Boneless Chicken Breast, cubed
1/4 teaspoon ginger, ground
1 teaspoon garlic, ground
1/2 each green pepper, chopped
2 tablespoons vegetable oil
1 can coconut milk
2/3 cup sugar
1 can pineapple chunks in juice drained
2 tablespoons soy sauce, split
1 tablespoon tapioca starch

Cook cubed chicken and next 3 ingredients in the vegetable oil til done, adding 1/2 of the soy sauce while cooking. Drain the pineapple chunks reserving the liquid. Mix the coconut milk, sugar (more or less sugar can be added to taste), pineapple chunks, about 2 tbsp of pineapple liquid (to taste), remaining soy sauce and tapioca starch (or other thickening agent). Pour over cooked chicken and cook til thickened.

Serve over Chow mien noodles, fried spaghetti noodles or rice.

sliced water chestnuts (1 can)
1/2 red bell pepper
course salt
Lard

I've cooked this 4 times on my stove in my Dutch Oven and it was awesome. I always cook the chicken in the vegetable oil until roasted brown. It tastes better that way.

Coconut pineapple chicken
Per Serving (excluding unknown items): 250 Calories; 14g Fat (48.5% calories from fat); 2g Protein; 32g Carbohydrate; 1g Dietary Fiber; O mg Cholesterol; 350 mg Sodium. Exchanges: 0 Grain(Starch; 0 Vegetable; 1/2 Fruit; 3 Fat; 1 1/2 Other Carbohydrates.

Enjoy!

Morgan and Susan