|Broiler fryer||3 Pound|
|Water||3 Cup (48 tbs)|
|Salad oil||3 Tablespoon|
|Shredded green cabbage||1 1⁄4 Cup (20 tbs)|
|Diced celery||1⁄2 Cup (8 tbs)|
|Coarsely chopped macadamia nuts/3/4 cup toasted, slivered almonds||3⁄4 Cup (12 tbs)|
|Soy sauce||2 Tablespoon|
|Drained pineapple chunks||1 Cup (16 tbs)|
Put chicken in a kettle with water, salt,pepper, and chopped onion.
Simmer gently 35 minutes until chicken is tender.
Remove chicken; strain and reserve broth.
Cool chicken until easy to handle.Bone chicken and cut meat into small pieces.
Heat oil in a deep skillet; saute cabbage, celery, and chicken about 3 minutes.
Gradually add nuts, soy sauce, and 2 cups reserved broth, stirring constantly.
Simmer, covered, over medium heat 5 minutes.
Add pineapple and honey; cook 3 minutes longer.
Serve on a hot platter.