Total Time
Prep 10 mins
Cook 30 mins

The best way to describe this dish is that it is full of sweet fire. It is versatile enough for chefs to tweak to their own tastes. I used Piggly Wiggly's Newton Farms Ginger Wasabi Marinade

Ingredients Nutrition


  1. Spray non-stick pan and brown chicken on both sides. While chicken browns, seed and chop the bell peppers. Seed and quarter the chili peppers. Remove the chicken from the pan and chop it. Return chicken to pan. Add all other ingredients. Simmer for 30 minutes. Serve over fluffy rice.
Most Helpful

YUM! This is better than anything I can get from the nearest takeout. Perfect marriage of flavors. I used red jalapeno peppers, and deboned chicken thigh meat that I'd slow-simmered first in some of the marinade, which I made myself since I don't have a Piggly Wiggly near me (sesame oil, soy sauce, rice vinegar, ginger paste, garlic paste, wasabi powder, a pinch of 5 spice, white pepper, and a little arrowroot powder). The pineapple and juice gave it just the right sweetness. I served it over jasmine rice and garnished it with chopped cilantro. I'll see if I can order some Newton Farms Ginger Wasabi Marinade for next time. Thanks Miss Fannie -- this is my favorite recipe of yours yet! Made for Pick A Chef Spring 2013.

The Spice Guru March 23, 2013

I had trouble finding any sesame and ginger marinade for this recipe, so I had to make my own, which I think may have not had as much flavour as a bought marinade may have had. <br/>I cut down on the chilli and added cashews instead of peanuts, and this turned out quick nicely, although I think it would have been a lot easier and a little tastier if I had used bought marinade.<br/>The family really liked it, but I am now on the look out for the marinade to make this wonderful recipe even easier.<br/>Thanks Miss Fannie.

Tisme June 21, 2013

WOW this is a delicious chicken dish! Easy to make and packed with flavor. I made half of the recipe; I used Ginger People ginger peanut sauce and 1 teaspoon of crushed red pepper flakes for the red chilies. Loved the combination of the sweet pineapple with the salty peanut and the spicy pepper. Thanks for sharing your recipe!

loof April 29, 2013