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1
Season chicken well with salt and cracked black pepper and 2 tablespoons of the lemon juice and mix to coat all .
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2
Trim the spring onions and chop them into small pieces , trim the celery and but into small slices , reserving some of the celery lectures Garnishing , cut the chilies in half and remove the seeds and white pith and cut into small thin strips , remove mushroom stalks and thinly slice , cut top and tail ends of the snowpeas .
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3
peel the pineapple and remove the core then cut pineapple flesh into bite size pieces or if using tinned pineapple make sure it is well drained of any juices and ensure the flesh is of bite size pieces .
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4
Chop up the banana and mash it into a puree with the remaining tablespoon of lemon juice .
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5
Melt the butter in a large pan and add the chicken pieces and fry them on medium heat for about 10 minutes or until golden then remove chicken from the pan and set aside till needed .
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6
Add the prepared vegetables and the pineapple to the pan and fry for about 3 minutes until softened and browned a little .
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7
Now add the banana puree and return the chicken to the pan , mix to combine all , season with salt and cracked black pepper and a few drops of Tabasco sauce and mix to combine .
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8
Separate the coriander leaves from the stems and put some of the leaves aside for garnishing and chop the rest of the coriander leaves and add them to the pan together with the chicken stock , mix well to combine and bring to the boil , cover and turn heat down to simmer and simmer for 30 minutes or until the chicken is tender .
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9
Serve hot garnished with the reserved celery and coriander leaves .
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10
enjoy .
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11
:-) .
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12
NOTE : you can either use fresh or well drained tinned pineapple .
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13
Also if plantain is unavailable use a large not fully ripe banana for the right consistency as plantains are larger and have a firm starchy flesh .
