cut chicken into small bite size cubed pieces. be sure to remove all skin and fat from the chicken.

wash chicken in water and vinegar to remove the excess fatty residue from the chicken

Once the chicken is clean. cut up the escallion, garlic, thyme, onion, habanero pepper and to the chicken.

add the salt, all purpose seasoning, and BBQ spice. use your hands to rub in the fresh and powdered seasoning into the chicken. Once all the pieces are coated with the seasoning cover and let stand for 2 hours

After 2 hours beats the eggs and add the hot pepper sauce in a container big enough to hold the chicken. re

remove the excess seasoning pieces from the chicken leaving it in the container. place the chicken in the egg mixture and let stand for a few minutes.

place the flour in a large enough container to hold the chicken. One by one place the chicken in the flour to throughly coat all piecesa

add a skillet to stove on high heat and place vegetable oil for frying the chicken. Once the oil is hot enough place the pieces of chicken inside and cook thoroughly until golden brown

Once all the pieces are cooked remove and set aside

cut up in large cube sizes the green and red bell peppers, cut in long thin pieces the carrot and chop very finely the ginger and set aside in a container

in a another container make the sauce. cut up the pineapple slices in small bite sizes and combine with the heavy syrup, pineapple juice, soy soy sauce, vinegar, ketchup, sugar, lime juice. taste and change as needed to suit your taste

reheat the skillet and add a table spoon of oil. add the left over seasoning from the chicken and sauté until cooked.

add the sweet pepper carrot and ginger and sauté. when half cooked add the sauce and bring to a boil.

Once boiling add the chicken stir and mix well. cover and let simmer on low heat until the green peppers and carrot are completely cooked but have a crunchy texture (not too soft).

remove from heat and serve!