Printable | Taste of Home

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
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

Printed from tasteofhome.com Nov 19, 2008

-----------------------Fold------------------------

Pineapple Chicken Stir-Fry cont.

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.

Yield: 6 servings.