1 pound skinless, boneless chicken breast meat - diced
1/2 cup olive oil
1/4 cup fresh lemon juice
2 tablespoons fish sauce
1 head cabbage
1 red onion, chopped
1/4 cup chopped tomatoes
1/2 green bell pepper, chopped
1 teaspoon chopped fresh cilantro
1 teaspoon chopped fresh parsley
1/2 teaspoon chopped fresh oregano
1 teaspoon chopped fresh parsley leaves
2 tablespoons honey
1/2 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon salt
2 tablespoons chicken bouillon granules, divided
7 (4 ounce) can whole peeled tomatoes, chopped
1/4 teaspoon ground black pepper
1 teaspoon white sugar
1 tablespoon lemon juice
1 teaspoon black pepper seasoning
1 teaspoon Worcestershire sauce
Place chicken, oil, lemon juice, fish sauce, cabbage, red onion, tomatoes, bell pepper, cilantro, parsley, oregano, parsley leaves, oregano, parsley, parsley, oregano, parsley, oregano, parsley, oregano, parsley, oregano, parsley, and oregano into steamer pan. Heat 5-10 minutes or until chicken is cooked through.
Pour 1/2 cup water into pan; cover and simmer over medium heat 1 minute. Add lemon juice, pepper, sugar, lemon juice, black pepper, 1 teaspoon, 2 tablespoons, 1/2 teaspoon, 1/2 teaspoon, 6 cans tomato paste, 1 pinch garlic powder, 2 teaspoons Worcestershire sauce. Pour. Cover, reduce heat to low, and simmer 15 minutes, scraping pan constantly, until chicken is tender.
Remove chicken from pan and place in rack of steamer. Cover and simmer 5 minutes. Add tomato paste, garlic powder, Worcestershire sauce, pineapple chunks, meat and pineapple chunks. Bring to a boil and cook 2 minutes. Toss gently until sauce has thickened. Add chicken mixture to thicken mixture. Stir over medium heat for 10 minutes or until chicken and vegetables are tender.
Return chicken to pan and simmer 5 minutes, stirring occasionally, until mixture thickens.
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