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Hacky Hawaiian Stir Fry

Serves: 4 

Hands-on time: 10 minutes 

Hands-off time: 10 minutes 


¾ cup OROS Pineapple Concentrated Squash

2 tbsp white vinegar

2 tbsp soy sauce 

2 tbsp corn flour

2 tsp crushed ginger and garlic 

1 tsp each salt and pepper, to season 

1 pack (400g) uncooked chicken breast strips 

1 packet (375g) stir fry vegetables 

Serving suggestion:

Cooked white rice 

Thinly sliced spring onion

Fresh coriander


1. In a small jar, add the OROS Pineapple Concentrated Squash, ¼ cup water, vinegar, soy sauce, corn flour, crushed ginger and garlic and salt and pepper, and shake until combined. Set aside until needed. Chef’s tip: This sauce can be stored in the fridge for up to 5 days!

2. Heat 3 tablespoons of oil in a large pan over high heat. Add the chicken and fry for 5 minutes. Transfer the cooked chicken to a bowl and stir fry the vegetables for 4 minutes. Add the chicken back into the pan with the OROS stir fry sauce. 

3. Reduce the heat to medium-high heat. Cook for 30 seconds to 1 minute, stirring constantly, until the sauce thickens. 


4. Spoon the chicken stir fry over cooked rice. Garnish with thinly sliced spring onions and fresh coriander, serve alongside a glass of OROS pineapple squash and ENJOY! 


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