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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

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

  • 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 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.

Reviews for Pineapple Chicken Lo Mein

Sort By :
MY REVIEW
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."

MY REVIEW
Reviewed Dec. 18, 2014

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

MY REVIEW
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."

MY REVIEW
Reviewed Mar. 24, 2011

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

MY REVIEW
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."

MY REVIEW
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!"

MY REVIEW
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."

MY REVIEW
Reviewed Jun. 25, 2009 Edited Mar. 13, 2011

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

MY REVIEW
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.