I learned to make this tasty dish when I lived in Hawaii. I make it in a wok, but it's also great cooked in an electric skillet, stove top, or on the grill outside. When I cook with my wok, I like to cook in stages, that way the wok doesn't cool down too much. When you're cooking in a wok you want to cook the food quickly at a high temperature, so cut the food into large, bit sized pieces before cooking and don't over crowd the pan.
This dish is versatile (and gluten free), so add or subtract the foods that you do or don't like. For instance, for a vegetarian meal, subtract the chicken and add extra veggies like broccoli, cauliflower, asparagus, bok chow, mushrooms, snow peas, or any that you prefer.
14 oz Chicken Tenders (breast or boneless thighs also work well)
1 T Onion - chopped
2 cloves Garlic - smashed
1/4 cup Pineapple Juice
3 T Soy Sauce
1 T EVOO
1/4 Serrano Pepper
Splash of Water
1/3 cup Pineapple Juice
1 T Brown Sugar
1 T Seasoned Rice Vinegar
1 T Soy Sauce
1/4 t Tomato Paste
1 T Cornstarch
5 Cloves of Garlic (split) 2 cloves sliced (optional) and 3 chopped
2 small or 1 large Carrot -sliced
1/2 Green Bell Pepper - diced
Serrano Pepper - very thinly sliced or finely chopped (optional)
1/2 Onion - diced
2 Roma Tomatoes - diced (seeds removed)
1/ fresh Pineapple - diced (skin/rind and core removed)
You'll also need cooking oil and a 1/4 cup of chicken stock or a combination of stock and sweet white wine.