Chicken & Pineapple Stir-Fry Recipe

4.5 3 3
Chicken & Pineapple Stir-Fry Recipe
Chicken & Pineapple Stir-Fry Recipe photo by Taste of Home
Publisher Photo

Chicken & Pineapple Stir-Fry Recipe

Read Reviews
4.5 3 3
Publisher Photo
We love how the snappy veggies and pineapple make this stir-fry taste fresh and bright. Add brown sugar and you get a sweet-and-sour dish that’s packed with flavor. —DeEtta Rasmussen, Fort Madison, Iowa
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 can (8 ounces) pineapple chunks
  • 2 tablespoons plus 1 teaspoon cornstarch
  • 1/4 teaspoon ground ginger
  • 1-1/2 cups chicken broth
  • 3 tablespoons brown sugar
  • 1 tablespoon soy sauce
  • 1 tablespoon molasses
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon paprika
  • 1/8 teaspoon pepper
  • 3/4 pound boneless skinless chicken breasts, cut into 1-inch cubes
  • 5 tablespoons canola oil, divided
  • 3 medium carrots, chopped
  • 1 small onion, sliced
  • 1 small green pepper, coarsely chopped
  • Hot cooked rice

Directions

Drain pineapple, reserving juice; set pineapple aside. In a small bowl, mix pineapple juice, cornstarch and ginger until smooth. Stir in broth, brown sugar, soy sauce and molasses.
In a large resealable plastic bag, combine flour and seasonings. Add chicken, a few pieces at a time; close bag and shake to coat.
In a large skillet, heat 4 tablespoons oil over medium heat. Add chicken; cook and stir until no longer pink. Remove from pan; discard cooking juices.
Stir-fry vegetables in remaining oil until crisp-tender. Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Return chicken to pan. Add reserved pineapple; heat through. Serve with rice. Yield: 4 servings.
Originally published as Chicken & Pineapple Stir-Fry in Simple & Delicious April/May 2014

Nutritional Facts

1-1/4 cups (calculated without rice): 427 calories, 20g fat (3g saturated fat), 49mg cholesterol, 941mg sodium, 43g carbohydrate (22g sugars, 3g fiber), 21g protein.

  • 1 can (8 ounces) pineapple chunks
  • 2 tablespoons plus 1 teaspoon cornstarch
  • 1/4 teaspoon ground ginger
  • 1-1/2 cups chicken broth
  • 3 tablespoons brown sugar
  • 1 tablespoon soy sauce
  • 1 tablespoon molasses
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon paprika
  • 1/8 teaspoon pepper
  • 3/4 pound boneless skinless chicken breasts, cut into 1-inch cubes
  • 5 tablespoons canola oil, divided
  • 3 medium carrots, chopped
  • 1 small onion, sliced
  • 1 small green pepper, coarsely chopped
  • Hot cooked rice
  1. Drain pineapple, reserving juice; set pineapple aside. In a small bowl, mix pineapple juice, cornstarch and ginger until smooth. Stir in broth, brown sugar, soy sauce and molasses.
  2. In a large resealable plastic bag, combine flour and seasonings. Add chicken, a few pieces at a time; close bag and shake to coat.
  3. In a large skillet, heat 4 tablespoons oil over medium heat. Add chicken; cook and stir until no longer pink. Remove from pan; discard cooking juices.
  4. Stir-fry vegetables in remaining oil until crisp-tender. Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Return chicken to pan. Add reserved pineapple; heat through. Serve with rice. Yield: 4 servings.
Originally published as Chicken & Pineapple Stir-Fry in Simple & Delicious April/May 2014

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Reviews forChicken & Pineapple Stir-Fry

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chefheidi18 User ID: 8210724 231171
Reviewed Aug. 13, 2015

"I like how much sauce there is. The flavor is good."

MY REVIEW
rllewis7 User ID: 7124309 168380
Reviewed Aug. 22, 2014

"This recipe creates a beautiful dish full of fresh flavors."

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berta0717 User ID: 2145161 162260
Reviewed May. 6, 2014

"I made this last night for the first time and it's a keeper. It was simple and easy to make and will be back on our table very soon."

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