A little recipe I picked up from my favorite sergeant in the corps. His recipe calls for papaya, but he told me it's optional. I hope you like. Serve over rice.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • In a large bowl, stir together pineapple chunks (with juices), peppers, carrots, and coconut. Mix in basil, ginger, garlic, oregano, and bay leaf. Pour in ginger ale, and stir in chicken strips. Cover, and refrigerate for about 1 hour.

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  • Heat oil in a large skillet over medium heat. Pour in chicken and marinade; simmer, stirring occasionally, until chicken is fully cooked and lightly browned, about 25 minutes.

  • In a small bowl, mix together cornstarch and water; stir into sauce; cook to thicken, about 5 minutes more.

Nutrition Facts

571 calories; 22.8 g total fat; 139 mg cholesterol; 148 mg sodium. 38.8 g carbohydrates; 52.7 g protein; Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/02/2005
My family loved this! I doubled the recipe as I had family from out of town visiting and I found the broth cooked down too far at first. So I added more ginger ale then some chicken broth then I thickend it with the corn starch. I served this over brown jasmine rice I found at Trader Joe's and I did substitute splenda for the sugar to make it a little healthier. Finally I realized I was out of fresh ginger so I ended up substituting 2 tsp. of ground ginger and it was perfect. Read More
(6)

Most helpful critical review

Rating: 1 stars
04/17/2006
I was highly disappointed with this recipe and I followed it to a T. There's something off about the instructions - the marinade isnt actually a marinade but a watery mix of seasonings pineapple etc. Then you're supposed to pour it all into a skillet and cook it. Well the sauce/marinade doesnt evaporate well and the chicken surely doesnt brown and adding cornstarch doesnt help much. I think the recipe provider should take a hard look and make sure this is correct. Read More
(7)
8 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 2
Rating: 5 stars
06/02/2005
My family loved this! I doubled the recipe as I had family from out of town visiting and I found the broth cooked down too far at first. So I added more ginger ale then some chicken broth then I thickend it with the corn starch. I served this over brown jasmine rice I found at Trader Joe's and I did substitute splenda for the sugar to make it a little healthier. Finally I realized I was out of fresh ginger so I ended up substituting 2 tsp. of ground ginger and it was perfect. Read More
(6)
Rating: 1 stars
04/17/2006
I was highly disappointed with this recipe and I followed it to a T. There's something off about the instructions - the marinade isnt actually a marinade but a watery mix of seasonings pineapple etc. Then you're supposed to pour it all into a skillet and cook it. Well the sauce/marinade doesnt evaporate well and the chicken surely doesnt brown and adding cornstarch doesnt help much. I think the recipe provider should take a hard look and make sure this is correct. Read More
(7)
Rating: 5 stars
06/02/2005
My family loved this! I doubled the recipe as I had family from out of town visiting and I found the broth cooked down too far at first. So I added more ginger ale then some chicken broth then I thickend it with the corn starch. I served this over brown jasmine rice I found at Trader Joe's and I did substitute splenda for the sugar to make it a little healthier. Finally I realized I was out of fresh ginger so I ended up substituting 2 tsp. of ground ginger and it was perfect. Read More
(6)
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Rating: 1 stars
08/01/2005
Tried this tonight and was very disappointed. Extremely bland flavoring. We ended up adding soy sauce chinese hot mustard onions for flavor. Read More
(4)
Rating: 4 stars
02/06/2008
We will definitely add this recipe to our rotation. It turned out great. The chicken was a little dry but next time I would cut the chicken strips a little larger so it doesn't overcook by the time the liquid is gone. Also I cooked it about 30 minutes instead of 25. I can see how the liquid would not evaporate if cooked on low heat. I left it on medium high for the duration and left it uncovered. Next time I will add more pineapple and less coconut. Read More
(2)
Rating: 3 stars
10/27/2011
It was good but I felt that it was a bit bland. Maybe I wasn't doing it right. Read More
(1)
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Rating: 2 stars
02/08/2015
The dish had good base flavours but needs to be kicked up a bit. Maybe up the spices? If I do this one again I would brown the chicken first before adding the veggies and fruit. Read More