Had a trip down memory lane earlier, reminiscing about our treat of the month from the Chinese chippy when we were first married..chicken pineapple..and now I MUST have some!
Been looking online but wondered if anyone has a recommendation for one they make. I don’t want to put tomato of any description in the sauce which some recipes call for. Some put hoi sin in, which I do have and like.
Thanks.
Re the above recipe...I'd never use olive oil in a stir-fry (or paprika).
When I've made this dish, I've used button mushrooms and the sauce is pineapple juice and light soy, adding a little sesame oil at the end.
Oh thanks for your answers, only just looked in and have already made it.
I used rice wine, rice wine vinegar, dark soya sauce, ground ginger as I don’t have any fresh, and pineapple juice from the tinned pineapple.
It’s bubbling away with the chopped up chicken thighs, 2 chopped onions, chopped tinned pineapple and a red pepper. I may add some cornflour when it’s done just to thicken it a bit but I have to say it’s a very tasty sauce.
Yes, APG, I did mean the ketchup. I find the same if it’s tomato purée too, to my palate it makes the main taste tomato rather than the sweet/sour thing, which I love.