1 cooking onion
1 large knob ginger, peeled
3-4 cloves garlic
1 tsp peanut or canola oil
1 can crushed pineapple, with juice
2 tbls low sodium tamari or soy sauce
1/4 cup rice vinegar
Crushed red chili flakes, to taste (optional, if you want heat)
1 lb ground chicken (or ginger)
4 red and green bell peppers (2 of each or whatever), diced
1 can tomato paste
Throw onion, ginger and garlic into food processor and finely chop. Pour oil in large skillet or frying pan over medium heat. Add onion, ginger and garlic and cook for 1-2 minutes, stirring to make sure nothing burns. Add pineapple and juice, soy, vinegar and chili (if using). Let everything come to a boil and simmer until liquid reduces. Add chicken and peppers (peppers will get soft and sweet if you add them now, if you want them to remain crunchy, add at the end). Once chicken and peppers are almost fully cooked, add tomato paste. Cook another 5-10 minutes over low heat.
Serve over brown rice or quinoa. Serves 4 as a main course (or more if you have a smaller appetite than I do!).