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Pineapple Chicken Lo Mein Recipe

Pineapple Chicken Lo Mein Recipe

The perfect supper to serve on busy weeknights, this speedy lo mein combines tender chicken and colorful veggies with a tangy sauce. Quick-cooking spaghetti and canned pineapple make it a cinch to throw together when time is short.
TOTAL TIME: Prep/Total Time: 30 min. YIELD:4 servings


  • 1 can (20 ounces) unsweetened pineapple chunks
  • 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
  • 2 garlic cloves, minced
  • 1 tablespoon minced fresh gingerroot
  • 3 tablespoons canola oil, divided
  • 2 medium carrots, julienned
  • 1 medium green pepper, julienned
  • 4 ounces spaghetti, cooked and drained
  • 3 green onions, sliced
  • 1 tablespoon cornstarch
  • 1/3 cup soy sauce


  • 1. Drain pineapple, reserving 1/3 cup juice (discarding remaining juice or save for another use); set pineapple aside.
  • 2. In a large skillet, cook the chicken, garlic and ginger over medium heat in 2 tablespoons oil for 6 minutes or until chicken is no longer pink. Stir in the carrots, green pepper and pineapple. Cover and cook for 2-3 minutes or until vegetables are crisp-tender. Stir in spaghetti and onions.
  • 3. In a small bowl, combine the cornstarch, soy sauce, reserved pineapple juice and remaining oil until smooth. Gradually add to chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Yield: 4 servings.

Nutritional Facts

1 cup: 436 calories, 13g fat (2g saturated fat), 63mg cholesterol, 1307mg sodium, 47g carbohydrate (19g sugars, 4g fiber), 30g protein.

Reviews for Pineapple Chicken Lo Mein

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lidjzl0 User ID: 3723782 250391
Reviewed Jul. 13, 2016

"Excellent. Just didn't use gingerroot. I make this recipe a lot. Everyone in the family likes it. For my vegan daughter, I use fake chicken strips."

IAMom8 User ID: 8171910 241216
Reviewed Jan. 6, 2016

"This is a favorite of my kids. Easy to make and very delicious. The sauce is great. We have made this several times."

Djlssh User ID: 8126413 215287
Reviewed Dec. 18, 2014

"This is quick and easy to prepare, flavorful!"

mccinc2 User ID: 3507476 34198
Reviewed Aug. 2, 2012

"Made this recipe and had low expectations, boy was I wrong...DELICIOUS!!! I used more soy sauce (3/4 c) and flour in place of cornstarch, crushed pineaple because I didn't have chunks with cooked thin spaghetti. It turned out awesome, even my picky 6 year old loved it. Definitely a keeper and will make again."

PastorsWife7 User ID: 884194 33498
Reviewed Mar. 24, 2011

"We love this! I make this often! Simple & yummy!"

leannamiller User ID: 1882497 52759
Reviewed Mar. 13, 2011

"We LOVE this! I substitute teriyaki sauce for the soy sauce, have subbed broccoli for the chicken it into a side dish, and usually double the sauce, the use up all the pineapple juice."

Mrs_T User ID: 941931 33494
Reviewed Nov. 5, 2010

"I've made this several times, and we like it very much. Last night I tried something different with it -- substituting a package of frozen stir-fry vegetable blend for the carrots and green peppers called for; cooking it just a bit longer because the veggies were frozen. It made the recipe even quicker and, we thought, even more delicious. Highly recommended!"

gaileyka User ID: 1307801 204677
Reviewed Dec. 30, 2009

"My husband and I love this recipe! It's quick, easy, and delicious!! It is fun to add other fruits and vegetables and still have a great taste."

leannamiller User ID: 1882497 34194
Reviewed Jun. 25, 2009 Edited Mar. 13, 2011

"we LOVE this! today i am adding zucchini from the garden and teriyaki sauce, yum!"

Milann User ID: 2357116 130557
Reviewed Dec. 26, 2007

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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.