1 chicken cut into pieces
3 tablespoon soy sauce
1 tablespoon tomato sauce
2 tablespoon brown vinegar
2 teaspoon brown sugar
1⁄2 small Pineapple liquidized (or 1 cup pineapple juice)
1 teaspoon chilli powder
1⁄2 teaspoon salt
1 1⁄2 teaspoon dhana Jeeru (Cumin) powder
Pinch ground black pepper
1 teaspoon garlic paste
1 teaspoon red ginger garlic masala
2 tablespoon onion flakes
2 tablespoon oil
Mix all ingredients together besides oil.
Heat oil in pot, add chicken with marinade and cook till chicken is done and sauce thickened.
Charr under hot grill.
Serve with salad, as I did using the remainder pineapple in salad.
Or serve with coconut rice and garnish with coriander and lemon.
If you would like to make this into a glaze, use 1 tin of crushed pineapple in syrup. Do not add sugar. Steam the chicken first in just dry spices, garlic and chillies. Boil marinade still sticky and then pour over/brush onto chicken