Rating: 3 stars
8 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 2

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.

Gallery

Recipe Summary

prep:
30 mins
cook:
30 mins
additional:
1 hr
total:
2 hrs
Servings:
4
Yield:
4 servings
Advertisement

Ingredients

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

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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; protein 52.7g; carbohydrates 38.8g; fat 22.8g; cholesterol 138.5mg; sodium 147.9mg. Full Nutrition
Advertisement