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| 1 Teelöffel | gingerroot grated |
| 30 Milliliter | Garlic minced |
| 2 | Shallots minced |
| 1 Tasse | chicken stock |
| 3/4 Tasse | onion chopped |
| 6 x ca. 30 g | Unsweetened pineapple juice |
| 14 x ca. 30 g | chicken boneless,skinless |
| | Breasts, cubed |
| 1 Tasse | Fresh cubed pineapple |
| 1/4 Teelöffel | poultry seasoning |
| 1 Esslöffel | Low sodium soy sauce or |
| | Tamari |
| 1/4 Tasse | Tomato puree |
| 3/4 Tasse | red bell pepper sliced |
| 3/4 Tasse | green bell pepper sliced |
| 1 Esslöffel | cornstarch |
| 1/4 Tasse | water |
| 1 Esslöffel | Apple juice concentrate |
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Simmer ginger, garlic and shallots in stock in a large saucepan 10 minutes. Add onion and cook 5 more minutes. Add the pineapple juice. Simmer 1 minute. Add chicken, pineapple, poultry seasoning, soy sauce, tomato puree and both peppers. Simmer until chicken is tender, about 15 minutes. Blend cornstarch and water. Stir into pot along with apple juice and cook, stirring, until thickened. Cook another 2 minutes and serve.
Per serving without rice or pasta: Calories: 146 Protein: 18g Carbohydrates: 17g Fat: 0.5g Sodium: 178mg Cholesterol: 30mg
Adapted from Cooking for Good Health by Gloria Rose Isbn: 0-89529-577-6 Entered by Carolyn Shaw 3-95.
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