Pineapple Chicken Stir-Fry 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 canola oil, divided 1/2 teaspoon garlic salt 2 medium carrots, sliced 1 medium green pepper, julienned 1 medium tomato, cut into wedges Printed from tasteofhome.com Oct 6, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Pineapple Chicken Stir-Fry cont. Hot cooked rice 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 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 with rice. Printed from tasteofhome.com Oct 6, 2008 Copyright Reiman Media Group, Inc © 2008

	Pineapple Chicken Stir-Fry Yield: 6 servings. Printed from tasteofhome.com Oct 6, 2008 Copyright Reiman Media Group, Inc © 2008