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1
Cut chicken; set aside.
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2
Prepare pineapple, onion, green pepper and jicama; set aside.
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3
Combine brown sugar and corn- starch, stir in vinegar, pineapple juice, soy sauce, pepper sauce and salt to taste; set aside.
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4
In a 2 quart glass casserole dish put chicken pieces.
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5
Microwave on High for 5 to 6 minutes stirring every 2 minutes until chicken is done.
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6
Add vinegar mixture and cook on High for 4 minutes, stirring every 2 minutes.
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7
When sauce is clear and boiling, add pineapple, onion, green pepper and jicama; mix well.
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8
Cook 1 to 2 minutes until vegetables are desired doneness.
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9
ENSALADA DE NOCHE BUE NA 1 (20 oz.)
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10
can pineapple chunks 2 medium bananas 1 (16 oz.)
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11
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.
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12
Peel and section oranges, peel and slice bananas, core and slice apple.
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13
Toss apple and bananas with orange sections and a little pineapple juice.
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14
Drain fruits and beets.
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15
Arrange pineapple, beets, bananas, oranges, apple, jicama and sugar cane on large let- tuce-lined platter.
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16
Sprinkle with peanuts.
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17
Thin mayonnaise with little milk to make drizzling consistency.
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18
Serve with salad.
