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in medium saucepan, combine pineapple juice, vinegar, soy sauce, brown sugar, ketchup, cornstarch, chicken bouillon, and ginger. stir over medium heat until smooth. bring to a boil and cook for 2-3 minutes until thickened. remove from heat and set aside. in a large skillet, heat 3 tablespoons oil over medium high. mix together flour, seasoning salt, and pepper in a large plastic bag. add the chicken into the bag, seal it and move the chicken around to coat chicken with flour mixture. place chicken in hot skillet. cook until no longer pink, and browned on all sides. when cooked through, add carrots, pepper, onion, garlic, and pineapple chunks. pour sauce over chicken and vegetables and bring to a boil. cook on medium high heat for another five minutes until veggies are tender. serve over cooked rice. enjoy!
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Ruby port — cheese pairing, reductions, poaching pears
Portuguese fortified wine — sauces, reductions, mushroom duxelles
Dry Fino sherry — deglazing, cream sherry sauce, shrimp scampi