4 Servings 14 min Cook
8 Breast, bone and skin removed Chicken Breast
4 0 Tbsp Vinegar
4 Cup Water
1 Serving Browning And Seasoning Sauce
1/4 Tsp Salt
0 Grams Scotch Bonnet Pepper
1 Medium (2-1/2" dia) Onions
2 Medium (4-1/8" long) Scallions
2 Cloves, minced Garlic
2 Tsp Thyme
1 Cup Vegetable Oil
1 Cup Ketchup
2 1/2 Cup, chunks Pineapple
Chop onion, scallion, mince garlic and thyme.
Remove the seeds from the scotch bonnet pepper and chop.
Halve chicken breasts and wash in a vinegar and water solution (add vinegar to water).
Marinate in browning, salt, pepper, chopped onions, scallion, garlic and thyme.
In a frying pan heat vegetable oil, stir fry chicken breasts to a light brown color; pour off excess oil.
Add seasoning, reserved pineapple juice from the can of pineapple slices and Tomato Ketchup to the chicken breasts; simmer for 5 minutes.
Add pineapple slices about 2 minutes later and simmer for a further 2-3 minutes on a low flame.