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Pineapple Chicken Lo Mein Recipe
Pineapple Chicken Lo Mein Recipe photo by Taste of Home

Pineapple Chicken Lo Mein Recipe

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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.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 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

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.


  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.
Originally published as Pineapple Chicken Lo Mein in Quick Cooking January/February 2002, p27

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.

Light-Bodied White Wine

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

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Reviewed Dec. 18, 2014

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

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."

Reviewed Mar. 24, 2011

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

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."

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!"

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