Dice the schnitzel and fry in heated oil. Peel the onions and clove of garlic. Cut into small pieces with the bell peppers and braise with them. Then add the pineapple pieces, mushrooms and pickled onions. Add the chicken broth with the chilli sauce and the white wine and cook for 20 minutes. Season to taste with Tabasco, paprika powder, salt and pepper. Round off with a little sour cream if necessary.