1 8ounce can crushed pineapple
1 1/2 cups white sugar
1 can 7 ounces diced tomatoes
1/2 cup white vinegar
1 small onion, finely chopped
1 green pepper, finely chopped
1 tablespoon gf soy sauce
1/4 teaspoon ginger powder
1 tablespoon cornstarch.
Chicken Ball Batter
use one posted on this blog.
Cut up boneless chicken breasts into chunks. (about 1 1/2 lbs)
Drain pineapple, reserving juice
place in saucepan sugar, tomatoes, vinegar, onion, green pepper, soy sauce, ginger and pineapple. Simmer 20 minutes stirring occassionally.
In a small bowl, stir the cornstarch with the reserved pineapple juice and add to the tomato mixture.
Bring to a boil and simmer 2 minutes, or until thickened.
Remove from heat.
Make chicken balls according to Fritter Batter instructions (look under Gluten Free heading).
Deep fry at 375 degrees for about 5 minutes, until cooked.
Remove to a paper towel.
Serve with the Pineapple Sweet n’ Sour Sauce