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Chicken & Pineapple Stir-Fry

 Chicken & Pineapple Stir-Fry
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
4 ServingsPrep/Total Time: 30 min.


  • 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


  • 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

2 of 2

Chicken & Pineapple Stir-Fry (continued)

Directions (continued)

  • 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.