• 1/2 kilo chicken breast, cut into strips
  • 3/4 cup DOLE Pineapple Chunks, drained with syrup set aside
  • 2 tbsps DOLE Pineapple Chunks syrup
  • 1/2 cup white vinegar
  • 1 cup banana ketchup
  • 2 tbsps brown sugar
  • 1 pc carrot, cut into thin strips
  • 1/4 cup green bell pepper, diced
  • 1/4 cup red bell pepper, diced
  • 1/4 cup vegetable oil
  • 1 tbsp ginger, finely chopped
  • Salt and pepper to taste


  1. In a bowl, mix all batter ingredients and stir well to remove lumps.
  2. Place chicken strips into the batter and let it sit for at least 15 minutes.
  3. In a pan, heat up oil and pan-fry the chicken strips until golden brown.
  4. Remove from pan and set aside.
  5. In the same pan, reduce the amount of oil and leave enough for sautéing.
  6. Sauté the ginger, carrots, and DOLE Pineapple Chunks.
  7. Add ketchup, vinegar, syrup, and sugar.
  8. Stir constantly and simmer for 4-5 minutes.
  9. Add the bell peppers and chicken strips and cook for another 3 minutes.
  10. Season with salt and pepper. Serve immediately.