PINEAPPLE AND VINEGAR WITH CHILE SAUCE ENJOY DAN:

        SWEET AND SOUR CHICKEN FOR THE GRAND-BOYZ by CHEF DAN:

Serves 8

INGREDIENTS:

6 skinless, boneless chicken breast halves, cut into 1-inch cubes

1 (8oz) can pineapple chunks, drained (juice reserved)

1 tablespoon olive

1 onion, finely chopped

1 green pepper, seeded, chopped

1 thumb-size fresh ginger

3 garlic cloves, minced

1 tablespoon chili garlic sauce

 2 tablespoons cornstarch

1/2-cup white vinegar

1/4-cup catsup

2/3 cup brown sugar

2 tablespoons soy sauce

1/4-cup dry roasted peanuts

DDIDRECTIONS:

1.    Heat oil in a skillet over medium-high heat.

2.    Add garlic, ginger, garlic, chili garlic sauce and chicken to pan.

3.    Sauté for 5-8 minutes or until the chicken is done.

4.    Remove chicken from pan and set aside.

5.    To the pan add onion, bell pepper and sauté for 4-5 minutes.

6.    Combine reserved pineapple juice, soy sauce, cornstarch, vinegar, catsup, and sugar, in a bowl stirring with a whisk until smooth.

7.    Add pineapple and pineapple juice mixture to the skillet and simmer over medium-heat until thickened.

8.    Return chicken mixture to pan.

9.    Bring to a boil, and cook for 5 minutes or until warmed through.

10. Sprinkle with peanuts.

11. Serve over jasmine rice or rice noodles.

ENJOY DAN:                                               BON-APPETITE!!