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Chicken Pineapple Stir-Fry Recipe

Chicken Pineapple Stir-Fry Recipe

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. YIELD: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

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.

Nutritional Facts

1 cup: 283 calories, 9g fat (1g saturated fat), 66mg cholesterol, 492mg sodium, 24g carbohydrate (0 sugars, 2g fiber), 28g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fruit, 1 fat.

Reviews for Chicken Pineapple Stir-Fry

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MY REVIEW
habenaroman User ID: 7905288 229884
Reviewed Jul. 20, 2015

"Loved it."

MY REVIEW
germanycook User ID: 6411056 224455
Reviewed Apr. 8, 2015

"Very yummy and full of flavour! I switched up the veggies a bit to our liking :)"

MY REVIEW
rockrazy User ID: 7672620 205646
Reviewed Jul. 3, 2014

"Really tasty, kids loved it, agree adding broccoli or snap peas & julienne onions would add color & taste. Sauce was too thick but that might've been due to using 20 oz of a whole pineapple. Had no idea how much juice might be in a can for this substitution so poured pineapple juice into the cornstarch to the consistency I thought it should be. Next time I'll know to use more juice. I also crushed a garlic clove instead of garlic salt. As a result of my 'from scratch' ingredients, 25 min prep was way too short. Used an electric wok & cook time alone was 15 minutes. No way 1.5lbs cubed chicken (3 large breasts) can be done in 5-6 min."

MY REVIEW
foodiemomma User ID: 5553422 55781
Reviewed Jan. 20, 2012

"My family really enjoys this stir fry."

MY REVIEW
shecooksalot User ID: 5888460 89670
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
michelehumphrey@earthlink.net User ID: 4337463 49027
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
Darlene1022 User ID: 2615176 70818
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."

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Wine Pairings

Light-Bodied White Wine

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