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