Sweet and sour chicken with pineapple

Ingredients for 4 servings:

• 3 red bell peppers
• 1 half pineapple
• 1 jar bamboo shoot(s)
• 2 onions
• 3 tbsp tomato paste
• 9 tbsp soy sauce
• 3 tbsp honey
• 6 tbsp balsamic vinegar, white
• 100 ml pineapple juice or orange juice
• 1 ½ cup(s) Basmati or fragrant rice
• 3 cups water
• Salt
• 500 g chicken breast fillet(s)
• 2 tsp cornstarch
• 2 tbsp oil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Mix the cornstarch with the pineapple juice until smooth. Add the vinegar, honey, soy sauce, and tomato paste, stir everything together, and set aside. Place the rice and water in a pot, add a little salt if desired, and bring everything to a boil. Cook on high for about 3 minutes, then set aside and let the rice swell. Cut the chicken breast into thin strips. Halve the onions and slice them into half rings. Slice the bell peppers. Drain the bamboo shoots in a colander. Cut the pineapple half into pieces. Heat the oil in a wok and fry the onions. Add the meat, brown it, and season with salt. Add the bell peppers and bamboo shoots and fry for about 2 minutes. Then add the prepared sauce and simmer on low heat for about 7 minutes. Add the pineapple pieces 1 minute before the end. Serve with the rice and enjoy. The other half of the pineapple can be cut into pieces, fried in a little butter with honey, and perhaps served with vanilla ice cream for dessert.