Pineapple Chicken Stir-Fry Recipe

Nutrition Facts

  • One serving:
  • 1 cup stir-fry mixture (prepared with reduced-sodium soy sauce; calculated without rice)
  • Calories:
  • 283
  • Fat:
  • 9 g
  • Saturated Fat:
  • 1 g
  • Cholesterol:
  • 66 mg
  • Sodium:
  • 492 mg
  • Carbohydrate:
  • 24 g
  • Fiber:
  • 2 g
  • Protein:
  • 28 g
  • Diabetic Exchange:
  • 3 lean meat, 1-1/2 fruit, 1 fat.


Easy Chicken and Noodles

In Lancaster, Ohio, Shirley Heston can prepare this stovetop supper in mere minutes. Canned soup makes the sauce... View this recipe »


 

Stir-Frying Speeds Along Satisfying Suppers

Lively lifestyles call for dishes that cook in no time but don't skimp on taste. And when agendas get active,... Read this article »



Uses for Pineapple Juice

When making fruit salad, I often include canned pineapple tidbits packed in their own juice. I drain the juice... Read more »


Chicken Strips

Leftover chicken breasts can be cut into strips or cubes and frozen—ready for future use in casseroles,... Read more »

Pineapple Chicken Stir-Fry

Taste of Home - try a FREE ISSUE today!

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

SERVINGS: 6

CATEGORY: Lower Fat

METHOD: Stir-Fry

TIME: Prep/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 soy sauce
  • 1/4 teaspoon ground ginger
  • 1-1/2 pounds boneless skinless chicken breasts, cubed
  • 3 tablespoons vegetable or 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 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 juices run clear; 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 the 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 over rice. Yield: 6 servings.


Post a Comment

Taste of Home - Try it Risk Free
Simple & Delicious - Free Issue Offer
Free issue offer

FREE Light Dessert Newsletter

Get deceptively delicious light dessert recipes emailed to you weekly.