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Chicken Pineapple Stir-Fry Recipe
Chicken Pineapple Stir-Fry Recipe photo by Taste of Home

Chicken Pineapple Stir-Fry Recipe

Read Reviews (5)
5 5
Publisher Photo
The brown sugar called for in this recipe gives the chicken a superior taste. —Mel Miller, Perkins, Oklahoma
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 6 servings

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 reduced-sodium 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

Nutritional Facts

1 cup stir-fry mixture (prepared with reduced-sodium soy sauce; calculated without rice) equals 283 calories, 9 g fat (1 g saturated fat), 66 mg cholesterol, 492 mg sodium, 24 g carbohydrate, 2 g fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fruit, 1 fat.

Directions

  1. 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.
  2. In a wok or large skillet, stir-fry the chicken in 2 tablespoons oil for 5-6 minutes or until no longer pink; sprinkle with garlic salt. Remove and keep warm.
  3. Stir-fry the carrots in remaining oil for 4 minutes. Add green pepper; cook and stir until vegetables are crisp-tender. Add chicken and pineapple.
  4. 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.
Originally published as Pineapple Chicken Stir-Fry in Taste of Home August/September 2003, p19

Nutritional Facts

1 cup stir-fry mixture (prepared with reduced-sodium soy sauce; calculated without rice) equals 283 calories, 9 g fat (1 g saturated fat), 66 mg cholesterol, 492 mg sodium, 24 g carbohydrate, 2 g fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fruit, 1 fat.

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Chicken Pineapple Stir-Fry(5)

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jan. 20, 2012

My family really enjoys this stir fry.

MY REVIEW
Reviewed Apr. 13, 2011

A really good stir-fry with a really flavorful sauce. My family really loved it. Quick and easy to make as well. We served it over japanese sticky rice and it was super delicious!

MY REVIEW
Reviewed Apr. 10, 2010

We really enjoyed this recipe. I used a mixture of red & green peppers & added some julienned onion & sliced mushrooms. I think it would also be good if some brocolli florets, green beans, asparagus, or sugar snap peas were added.

MY REVIEW
Reviewed Dec. 10, 2008

I made this last night and it was wonderful! I eliminated the tomato and added an extra green pepper. I used two cloves of garlic in the sauce instead of garlic salt. I also added an extra tablespoon of brown sugar and cornstarch.

MY REVIEW
Reviewed Dec. 10, 2008
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