Total Time
7hrs 40mins
Prep 40 mins
Cook 7 hrs

My friend George lives in Pahala on da Big Island. He's the one who first taught me how to cook in hot weather. This is one of his staples.

Ingredients Nutrition

Directions

  1. Combine well, everything through the Black Pepper.
  2. Cover, cook on low, 6 hours.
  3. Stir every 3/4 hour or so.
  4. Increase heat to high.
  5. Add Bell Peppers and Brown Sugar.
  6. Combine Cornstarch, Pineapple Juice, and Soy Sauce.
  7. Add mixture to crock pot, mix well.
  8. Cover and cook an hour.
  9. Stir occasionally.
  10. Just before serving stir in Tomatoes and Pineapple chunks.
  11. Serve over Jasmine Rice, with hot, buttered chapattis and a nice Sangria.

Reviews

(3)
Most Helpful

This was pretty darn good! I expected the meat to stay in the strips but it kind of fell apart into small bits, but still very tasty. I added a small amount of crushed red pepper to give a bit of a kick - I may try some sliced jalepeno or serrano pepper next time. I served as suggested with chappatis (#39198 Chappatis (Roti) by Ranikabani) and sangria (#245611 White Sangria by boomette1) - what a great meal!

loof September 16, 2007

With a Pierre Dance recipe and a Bev Ellis recommend - how could one miss! Yes another of the Pierre Dance recipes that proved to be a winner. Made as posted - used the best paprika I could find here in Saskatchewan - worked for me! And yes garden fresh tomatoes! The Jasmine rice - one of my favorites - the Sangria - I'm working on that! Thank you Pierre for posting those great recipes of yours.

Gerry August 25, 2007

This is such an easy recipe, and the flavors are wonderful. I followed the recipe it is GREAT!!!!! I would recommend this recipe to everyone. I have already passed it to friends. Thanks so much for posting.

Bev. E. August 02, 2004

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