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Pineapple Chicken Stir-Fry

 Pineapple Chicken Stir-Fry
Frozen vegetables and canned pineapple make this colorful tender chicken dish so convenient without sacrificing any flavor.—Renee Endress, Galva, Illinois
6 ServingsPrep/Total Time: 25 min.

Ingredients

  • 1/4 cup soy sauce
  • 2 tablespoons sugar
  • 1 tablespoon white vinegar
  • 1 tablespoon ketchup
  • 1/2 teaspoon ground ginger
  • 2 garlic cloves, minced
  • 1 pound boneless skinless chicken breasts, cut into strips
  • 2 tablespoons canola oil
  • 1 package (16 ounces) frozen stir-fry vegetable blend
  • 1 can (8 ounces) unsweetened pineapple chunks, drained
  • Hot cooked rice

Directions

  • In a small bowl, combine the first six ingredients; set aside. In a
  • large skillet or wok, stir-fry chicken in oil for 5-6 minutes or
  • until chicken juices run clear. Add the vegetables; stir-fry for 3-4
  • minutes or until crisp-tender. Stir in pineapple and reserved soy
  • sauce mixture; heat through. Serve with rice. Yield: 6 servings.
Nutritional Facts: One serving (prepared with light soy sauce; calculated without rice) equals 232 calories, 7 g fat (0 saturated fat), 44 mg cholesterol, 877 mg sodium, 21 g carbohydrate, 1 g fiber, 21 g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 vegetable, 1/2 fat.

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Pineapple Chicken Stir-Fry (continued)

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