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Pineapple Chicken Stir-Fry Recipe

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

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Diabetic Friendly

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Pineapple Chicken Stir-Fry Recipe

Prep/Total Time: 25 min.

Yield: 6 Servings

15 10 25

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 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.

Nutritional 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.

Originally published as Pineapple Chicken Stir-Fry in Taste of Home August/September 2003, p19

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 Stir-Fry (5)

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Pineapple Chicken Stir-Fry

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Reviewed on Jan. 20, 2012 by foodiemomma

My family really enjoys this stir fry.

Reviewed on Apr. 13, 2011 by shecooksalot

A really good stir-fry with a really flavorful sauce. My family really loved it. Quick and easy to make as well. We served it over japanese sticky rice and it was super delicious!

Reviewed on Apr. 10, 2010 by michelehumphrey@earthlink.net

We really enjoyed this recipe. I used a mixture of red & green peppers & added some julienned onion & sliced mushrooms. I think it would also be good if some brocolli florets, green beans, asparagus, or sugar snap peas were added.

Reviewed on Dec. 10, 2008 by Darlene1022

I made this last night and it was wonderful! I eliminated the tomato and added an extra green pepper. I used two cloves of garlic in the sauce instead of garlic salt. I also added an extra tablespoon of brown sugar and cornstarch.

Reviewed on Dec. 10, 2008 by Darlene1022