Polynesian Chicken

When I see or hear the term "Polynesian Chicken," I think of pineapple. I checked something like 25 recipes prior to writing this, and all but ONE had pineapple as one of the ingredients. I believe I'd only had "Polynesian Chicken" once or twice in my life, but it doesn't seem to be a recipe that is very commonly made today. My recollection is that when I was a kid the dish was much more common, perhaps because Hawaii had recently become a state. Hm, Hawaii and pineapple, gee who would have thunk... ah, thought it? Anyway, I was watching an episode of the 1960's comedy, "McHale's Navy," and "Polynesian Chicken" was part of the story. That made me wonder just what I knew about this dish. As I checked various recipes, I found that pineapple and pineapple juice were the ingredients that seemed to make the dish "Polynesian," although some recipes also included pieces of orange, while others used lemon peel, as well orange juice, lemon juice or lime juice. I fixed the "Polynesian Chicken" a couple of ways, as one had more vinegar and soy sauce than the recipe below, but I didn't really care for that version. I really like the version I put together below, and I will likely make it again soon.  

Ingredients:

1 pound boneless, skinless chicken, cubed (I used 1/2 pound white + 1/2 pound dark)
2 tablespoons finely chopped ginger
1 cup chopped green onion (with some green)
1 red bell pepper, seeded and chopped
1 cup pineapple juice
1/2 cup pineapple chunks
1/4 cup brown sugar (light or dark)
1/4 cup honey
1/4 cup rice vinegar (or cider vinegar)
3 tablespoons soy sauce
2 tablespoons ketchup

1 tablespoon lime juice

3 tablespoons butter 

2/3 teaspoon ground white pepper (black pepper is fine too)

3 to 4 tablespoons cornstarch (depending upon desired thickness) mixed with an equal amount of water

2 tablespoons oil (canola or vegetable oil)

Heat the oil over medium heat in a large skillet. Add the ginger, the green onion and the red bell pepper. When these ingredients begin to soften (they will cook further), add the pineapple juice and let it heat. Add the chicken, the pineapple, the brown sugar, the honey, the vinegar, the soy and the ketchup; stir to mix well. Cook until the chicken is tender. Add the white pepper and the lime juice, stir to mix. Gradually add the cornstarch and water mixture, stirring constantly, and maintaining the heat level until the desired thickness is reached. Add the butter and stir until the butter is melted and mixed in. Serve with rice.

WORD HISTORY:
Ukulele-The more distant history of this word for a small guitar type of instrument is tough to track down with any certainty, but the first part of word is related to "cootie," a general slang English word for "louse." The word "cootie" was borrowed in southeastern Asia from Malay "kutu" during British involvement there,^ and during the trench warfare of World War One, and the resulting lice infestations, the word became popularized as a slang term in English. "Kutu" meant "small insect, flea." "Lele" meant "jump, leap," so the compound literally meant, "jumping flea or insect," perhaps from the notion of the fingers "jumping" from string to string? The ukulele seems to have been a Hawaiian version of a similar instrument, the machete, they'd seen and experienced from the Portuguese who brought it to Hawaii in the mid 1800s. English borrowed the word in the latter part of the 1800s. When I was a kid, ukuleles were very popular, helped along by Arthur Godfrey, an American television personality, who played the ukulele on his show. In the 1960s, along came musician Tiny Tim, and he too became famous for his ukulele play, especially his signature song, "Tiptoe Through the Tulips."       

^ "Malay" is from the overall Austronesian family of languages of southeast Asia and many Pacific islands, where "Malay" is part of the subfamily "Malayo-Polynesian."