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Ingredients Nutrition


  1. Cut chicken; set aside. Prepare pineapple, onion, green pepper and jicama; set aside. Combine brown sugar and corn- starch, stir in vinegar, pineapple juice, soy sauce, pepper sauce and salt to taste; set aside. In a 2 quart glass casserole dish put chicken pieces.
  2. Microwave on High for 5 to 6 minutes stirring every 2 minutes until chicken is done. Add vinegar mixture and cook on High for 4 minutes, stirring every 2 minutes.
  3. When sauce is clear and boiling, add pineapple, onion, green pepper and jicama; mix well.
  4. Cook 1 to 2 minutes until vegetables are desired doneness.
  5. ENSALADA DE NOCHE BUE NA 1 (20 oz.) can pineapple chunks 2 medium bananas 1 (16 oz.) can sliced beets, drained 1 jicama, peeled and sliced (optional) 1 stick sugar cane, peeled and chopped (optional) lettuce mayonnaise 2 large oranges 1 large apple 1/2 cup peanuts milk Drain pineapple, reserve juice. Peel and section oranges, peel and slice bananas, core and slice apple. Toss apple and bananas with orange sections and a little pineapple juice. Drain fruits and beets.
  6. Arrange pineapple, beets, bananas, oranges, apple, jicama and sugar cane on large let- tuce-lined platter.
  7. Sprinkle with peanuts.
  8. Thin mayonnaise with little milk to make drizzling consistency.
  9. Serve with salad.
  10. Makes 6 to 8 servings.

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