Thought it was time to put one of our old time favorites up the book The Complete Asian Cookbook from 1976 is falling apart.

Ingredients

• Half a small ripe pineapple or one 15 oz can unsweetened in juice
• 8 oz chicken breast – boneless
• 1 TBS corn starch
• ½ tsp salt
• ½ tsp ground Szechuan pepper or black pepper
• 1 TBS light soy sauce
• 2 Tsp sesame oil
• 1 Clove garlic crushed
• 1 TBS peanut oil
• 6 Spring onions, sliced
• Fresh coriander leaves to garnish

Sauce
• 2 tsp corn starch
• ½ cup pineapple juice
• 1 TBS light soy sauce

How
Skin the pineapple, cut into triangular wedges. trim away the core, then cut across the slices. If using canned just chunk it.
Slice the chicken thinly (I find partial freeze makes it easy to slice)
Place chicken into mixture of salt, pepper, and corn starch
Add soy sauce, sesame oil, garlic to chicken and mix well
Heat peanut oil in wok, add chicken and fry until the color changes.
Add pineapple, reduce heat cover and simmer for 3 minutes.
Sauce: Add Pineapple juice gradually to the corn starch, mixing until smooth. Stir in soy sauce.
Add sauce mixture, stir until thickened, toss in spring onions and mix thoroughly.
Serve with Rice or noodles