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DutchAYAM DAN NANAS (chicken with pineapple)

Ayam dan Nanas, with chicken fillet, pineapple and red bell pepper, prepared by the Happy Chief Cook.

In this dish I used a whole red bell pepper.
The Ayam dan Nanas is slightly sweet of taste.

Serves: 4.
Preparation time : 20 minuten.


500 grams chicken fillet,
1 tablespoon cornstarch,
3 tablespoons soy sauce,
1 pinch garlic powder,
1 pinch djahé (ground ginger),
1 pinch curry Djawa (Javanese curry),
1 tablespoon peanut oil,
1 small tin of 227 grams of pineapple chunks in syrup,
0.2 liters chicken stock (possibly of a tablet),
3 to 4 tablespoons light pineapple syrup (from the can is just enough),
3 to 4 tablespoons dry sherry or rice wine.


half a green bell pepper into thin strips,
half a red bell pepper into thin strips.


Cut the chicken into finger wide strips.
Mix 1 teaspoon cornstarch with 1 tablespoon soy sauce.
Add garlic powder, djahé and curry Djawa to the soy sauce mixture.
Add the chicken fillet strips to the marinade and let it stand for a few minutes.

Heat the peanut oil in a wadjan, wok or skillet.
Bake, stirring continuously and tossing, the strips chicken breasts until they have some color.

Cut pineapple slices into pieces.
Let them stir fry for a half minute, with the strips of chicken fillets.
Then add chicken broth, pineapple syrup and dry sherry or rice wine.
Stir thoroughly.
Let it all just simmer for a minute or two.

Mix the remaining cornstarch with 2 tablespoons cold water.
Push all ingredients to one side of the wadjan, wok or skillet.
Stir the cornstarch mixture into the liquid on the bottom.
Bring it to a boil and let it boil for a few seconds.
Stir the remaining soy sauce through, and warm all ingredients in the sauce.

Side dish:

Serve with cooked rice.


You can also add to this dish at the same time with the pineapple, a half green bell pepper and a half red bell pepper cut into narrow strips.

* The dish can be frozen, provided that not until after thawing and reheating can be bound with cornstarch.

** Garlic Powder should always be mixed, with the cold oil before you start heating.
Otherwise, it burns and gets an unpleasant bitter taste.
You can also add with the other (wet) ingredients at the same time to the oil in the pan.
If more spices are added, it is very easy to mix them first with a little soy sauce or sambal.
This not only prevents burning, but is also tastier.


Prepared by the Happy Chief Cook. Posted on April 7, 2011.