Instructions: Coat chicken with cornstarch and brown in hot peanut oil in a large skillet over medium high heat. Drain on paper towels.

In a saucepan, heat 2 Tablespoons oil over medium heat. Add onion. Saute for about 3 minutes. Add pineapple, carrot strips, pepper strips, and cook for about 2 minutes. Add garlic and stir fry for 1 minute longer.

In a small bowl, combine cornstarch and pineapple juice and vinegar. Mix together with remaining pineapple juice. Pour mixture into skillet. Add sugar. Stir together and bring to a full boil. Allow to thicken to a glaze.

Place chicken over precooked hot steamed rice. Add vegetables, Add pickles

(optional). Pour sauce over all. Sprinkle with coconut.

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