2 tablespoons vegetable oil
1 onion, sliced into 1/4 inch slices
1/2 cup chopped green onions
1 (10 ounce) can pineapple segments
1 tablespoon brown sugar
1 teaspoon lime juice
1 tablespoon honey
1 teaspoon chicken bouillon granules
1 teaspoon minced fresh ginger root of newt
1 teaspoon crushed red pepper
1 teaspoon white sugar
1/2 teaspoon ground ginger
1 teaspoon cornstarch
1 teaspoon corn syrup
1 teaspoon chicken bouillon granules
1 teaspoon packed brown sugar
1/2 teaspoon lemon zest
Heat oil in a large skillet over medium heat. Add onion and green onions and saute for 5 minutes. Stir in pineapple and brown sugar. Add honey, lemon rind, red pepper, sugar, ginger, corn syrup, bouillon, brown sugar, lemon zest and chicken bouillon. Saute for about 5 minutes, stirring to break up clumps.
Add chicken bouillon and brown sugar mixture, stir well, and cook for 5 minutes, stirring constantly. Add pepper, sugar, ginger and corn syrup. Heat, stirring constantly, until mixture coats the back of a metal spoon. Remove from heat. Stir in lemon zest.