Cut chicken breast in bite size pieces and wash in a mixture of vinegar and water.
Season chicken with soy sauce and jerk seasoning and allow to marinate for 15 minutes.
Heat saute pan and add Grace Virgin Coconut Oil. Mix in the escallion, onion, garlic and scotch bonnet pepper, and saute for about one minute.
Fold in the seasoned chicken breast and cook for about five minutes. Pour in the chicken stock and continue cooking for a further 5-10 minutes.
Mix in the Grace Sweet n' Spicy Hot Pepper Sauce and cook stirring constantly for about 5 minutes.
Fold in the diced pineapples and sweet pepper and cook for a further two minutes. Thicken with dissolved cornstarch (using liquid from the pineapple can).
Method Note: Ensure pot is well heated before adding the oil.
Recipe Note: Fresh pineapples may also be substituted for the canned pineapples. We just made it more convenient.
*Chicken stock : Boil 1 packet Grace Cock Soup Mix with 4 cups water. Strain and use as desired.
To Serve: Serve with Herb Spaghetti or boiled Grace Rice and a vegetable salad.
Recipe presented by: Mr. Don Wehby, Group CEO, GraceKennedy Limited.