The words of the author. In the bowl of a food processor, combine all ingredients for the marinade and ultiroute

until they turn into paste. Add the vegetable oil. [i]Added dry ginger powder and fresh. If You have no processor, at first in a coffee grinder to grind dry ingredients.[/i]

Cut the chicken into strips and mix with marinade. [i]As with any marinade the longer the chicken rests, the better.[/i]

Pour the sugar into a pan and heat until the sugar turn into caramel (the sugar must be constantly monitored, so it won't burn!).

When you see that the sugar sacramentals, add caramel and lemon juice and mix well.

Add the chicken with the marinade and fry the chicken for 3-4 minutes.

Add the tomato paste

and pineapple, stir and simmer for 3-4 minutes or until the chicken is cooked. Add the Basil leaves ([i]added dried) [/i]and serve immediately. On the side is perfectly Fig. [quote][b]Author notes:[/b] - I only had canned pineapple. I used 1/2 of the jar. Sugar used 50 g, juice of 1 1/2 limes, as in canned pineapple is already added sugar. - The recipe doesn't indicate how much you marinate the chicken, I left it in the marinade overnight. I recommend to hold it in the marinade for at least an hour, so it is well soaked. - In the marinade used piece of fresh ginger 3-4 cm long[/quote] [i][b]did note Zonule.[/b][/i]

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