The brown sugar called for in this recipe gives the chicken a superior taste. —Mel Miller, Perkins, Oklahoma
- 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
- 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 no longer pink; 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 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.
Originally published as Pineapple Chicken Stir-Fry in Taste of Home August/September 2003, p19
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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