Stir-Fried Chicken and Pineapple is another easy to throw together dish with complex flavor. To add some color, carrots and bell peppers can also be added to the stir-fry. If you can’t find fresh pineapple, 15 ounces canned pineapple with the juice may be substituted. Dark soy sauce is thicker than regular soy sauce. I have not been able to find dark soy sauce at the grocery store, but I have seen it in local Asian food markets. It is also available on Amazon: Pearl River Bridge Superior Dark Soy Sauce and Koon Chun Double Black Soy Sauce. Kecap Manis (Indonesian Sweet Soy Sauce) can also be substituted with half the amount.
The pineapple originated in South America (Southern Brazil, Paraguay). It was brought to Europe by Columbus when he discovered in the Caribbean in 1493. Southeast Asia is now the top producer of the pineapple: Thailand, followed by the Philippines. Hawaii was a major producer, until Del Monte stopped production in 2008. Pineapples are available year-round, with a peak season from March to June. They are a good source of vitamin C, manganese, fiber, vitamin B6, copper, vitamin B1, and folate. They are also highly perishable, lasting only about 2 days at room temperature and 3-5 days in the refrigerator. I like to cut up any extra pineapple and freeze for future smoothies.
More information on pineapples.