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Pineapple Chicken Lo Mein

 Pineapple Chicken Lo Mein
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.
4 ServingsPrep/Total Time: 30 min.

Ingredients

  • 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

Directions

  • Drain pineapple, reserving 1/3 cup juice (discarding remaining juice
  • or save for another use); set pineapple aside.
  • 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.
  • 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.

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Pineapple Chicken Lo Mein (continued)

Nutritional Facts: 1 serving (1 cup) equals 436 calories, 13 g fat (2 g saturated fat), 63 mg cholesterol, 1,307 mg sodium, 47 g carbohydrate, 4 g fiber, 30 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.