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Chicken Pineapple Stir-Fry

The brown sugar called for in this recipe gives the chicken a superior taste. —Mel Miller, Perkins, Oklahoma

6 ServingsPrep/Total Time: 25 min.

Ingredients

1 can (20 ounces) unsweetened pineapple tidbits
2 tablespoons cornstarch
1/4 cup cider vinegar
1/4 cup ketchup
2 tablespoons brown sugar
2 tablespoons reduced-sodium soy sauce
1/4 teaspoon ground ginger
1-1/2 pounds boneless skinless chicken breasts, cubed
3 tablespoons canola oil, divided
1/2 teaspoon garlic salt
2 medium carrots, sliced
1 medium green pepper, julienned
1 medium tomato, cut into wedges
Hot cooked rice

Directions

Drain pineapple, reserving the juice; set pineapple aside. In a small
bowl, combine cornstarch and reserved juice until smooth. Stir in
the vinegar, ketchup, brown sugar, soy sauce and ginger; set aside.
In a wok or large skillet, stir-fry the chicken in 2 tablespoons oil
for 5-6 minutes or until no longer pink; sprinkle with garlic salt.
Remove and keep warm.
Stir-fry the carrots in remaining oil for 4 minutes. Add green

2 of 2

Chicken Pineapple Stir-Fry (continued)

Directions (continued)

pepper; cook and stir until vegetables are crisp-tender. Add chicken
and pineapple.
Stir pineapple juice mixture; pour into pan. Bring to a boil; cook
and stir for 1-2 minutes or until thickened. Add the tomato wedges.
Serve with rice. Yield: 6 servings.

Nutrition Facts: 1 cup stir-fry mixture (prepared with reduced-sodium soy sauce; calculated without rice) equals 283 calories, 9 g fat (1 g saturated fat), 66 mg cholesterol, 492 mg sodium, 24 g carbohydrate, 2 g fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fruit, 1 fat.

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.