The Lemon Pineapple in this is both tangy and sweet–just right to perk up the chicken and give some life to a stir fry.
Blend the following:
Pineapple, chilli, Lemon ( no pips) red pepper, onion with some coconut milk to make a thick paste.
Fry the chicken strips in a wok, or place chicken portions in an over proof dish and pour over the sweet and sour paste. cover and bake on low until the chicken is cooked. If frying in the wok, add the paste to the chicken just before it is cooked all the way through. If you add the paste too late the chicken will be dry. I have made this with chicken strips i have left in marinade during the day -olive oil and lemon juice, this makes the chicken really tender.