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Pineapple Chicken Lo Mein Recipe

Pineapple Chicken Lo Mein Recipe photo by Taste of Home

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The perfect supper to serve on busy weeknights, this speedy lo mein combines tender chicken and colorful veggies with a tangy sauce. Quick-cooking spaghetti and canned pineapple make it a cinch to throw together when time is short.

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Pineapple Chicken Lo Mein Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

15 15 30

Ingredients

1 can (20 ounces) DOLE® Pineapple Chunks in 100% Pineapple Juice
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
2 garlic cloves, minced
1 tablespoon minced fresh gingerroot
3 tablespoons canola oil, divided
2 medium carrots, julienned
1 medium green pepper, julienned
4 ounces spaghetti, cooked and drained
3 green onions, sliced
1 tablespoon cornstarch
1/3 cup soy sauce

Directions

Drain pineapple, reserving 1/3 cup juice (discarding remaining juice or save for another use); set pineapple aside.
In a large skillet, cook the chicken, garlic and ginger over medium heat in 2 tablespoons oil for 6 minutes or until chicken is no longer pink. Stir in the carrots, green pepper and pineapple. Cover and cook for 2-3 minutes or until vegetables are crisp-tender. Stir in spaghetti and onions.
In a small bowl, combine the cornstarch, soy sauce, reserved pineapple juice and remaining oil until smooth. Gradually add to chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Yield: 4 servings.

Nutritional Facts 1 serving (1 cup) equals 436 calories, 13 g fat (2 g saturated fat), 63 mg cholesterol, 1,307 mg sodium, 47 g carbohydrate, 4 g fiber, 30 g protein.

Originally published as Pineapple Chicken Lo Mein in Quick Cooking January/February 2002, p27

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviews for Pineapple Chicken Lo Mein

Pineapple Chicken Lo Mein

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Reviewed on Aug. 02, 2012 by mccinc2

Made this recipe and had low expectations, boy was I wrong...DELICIOUS!!! I used more soy sauce (3/4 c) and flour in place of cornstarch, crushed pineaple because I didn't have chunks with cooked thin spaghetti. It turned out awesome, even my picky 6 year old loved it. Definitely a keeper and will make again.

Reviewed on Mar. 24, 2011 by PastorsWife7

We love this! I make this often! Simple & yummy!

Reviewed on Mar. 13, 2011 by leannamiller

We LOVE this! I substitute teriyaki sauce for the soy sauce, have subbed broccoli for the chicken it into a side dish, and usually double the sauce, the use up all the pineapple juice.

Reviewed on Nov. 05, 2010 by Mrs_T

I've made this several times, and we like it very much. Last night I tried something different with it -- substituting a package of frozen stir-fry vegetable blend for the carrots and green peppers called for; cooking it just a bit longer because the veggies were frozen. It made the recipe even quicker and, we thought, even more delicious. Highly recommended!

Reviewed on Dec. 30, 2009 by gaileyka

My husband and I love this recipe! It's quick, easy, and delicious!! It is fun to add other fruits and vegetables and still have a great taste.

Reviewed on Jun. 25, 2009 by leannamiller

we LOVE this! today i am adding zucchini from the garden and teriyaki sauce, yum!

Reviewed on Dec. 26, 2007 by Milann