Chicken and Pineapple Stir-Fry

Name: Chicken and Pineapple Stir-Fry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings.
Cuisine: Asian Appetizers, Asian Dinners
Ingredients: 1 can (8 ounces) DOLE pineapple chunks; 2 tablespoons plus 1 teaspoon cornstarch; 1/4 teaspoon ground ginger; 1-1/2 cups chicken broth; 3 tablespoons brown sugar; 1 tablespoon soy sauce; 1 tablespoon molasses; 1/2 cup all-purpose flour; 1/4 teaspoon salt; 1/4 teaspoon garlic salt; 1/4 teaspoon paprika; 1/8 teaspoon pepper; 3/4 pound boneless skinless chicken breasts, cut into 1-inch cubes; 5 tablespoons canola oil, divided; 3 medium carrots, chopped; 1 small onion, sliced; 1 small green pepper, coarsely chopped; Hot cooked rice

We love how the snappy veggies and pineapple make this stir-fry taste fresh and bright. Add brown sugar and you get a sweet-and-sour dish that’s packed with flavor. —DeEtta Rasmussen, Fort Madison, Iowa

Ingredients

1 can (8 ounces) DOLE pineapple chunks
2 tablespoons plus 1 teaspoon cornstarch
1/4 teaspoon ground ginger
1-1/2 cups chicken broth
3 tablespoons brown sugar
1 tablespoon soy sauce
1 tablespoon molasses
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon garlic salt
1/4 teaspoon paprika
1/8 teaspoon pepper
3/4 pound boneless skinless chicken breasts, cut into 1-inch cubes
5 tablespoons canola oil, divided
3 medium carrots, chopped
1 small onion, sliced
1 small green pepper, coarsely chopped
Hot cooked rice

Directions

Drain pineapple, reserving juice; set pineapple aside. In a small bowl, mix pineapple juice, cornstarch and ginger until smooth. Stir in broth, brown sugar, soy sauce and molasses.
In a large resealable plastic bag, combine flour and seasonings. Add chicken, a few pieces at a time; close bag and shake to coat.
In a large skillet, heat 4 tablespoons oil over medium heat. Add chicken; cook and stir until no longer pink. Remove from pan; discard cooking juices.
Stir-fry vegetables in remaining oil until crisp-tender. Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Return chicken to pan. Add reserved pineapple; heat through. Serve with rice.

Nutrition Facts

1-1/4 cups (calculated without rice): 427 calories, 20g fat (3g saturated fat), 49mg cholesterol, 941mg sodium, 43g carbohydrate (22g sugars, 3g fiber), 21g protein.

Reviews

Click stars to rate

Average Rating:

Gregory

Mar 23, 2018

This recipe was a real treat. When I got home from work, I had two more helpings (piggie-me).I substituted tomato paste for the catsup, and coconut aminos for the soy sauce. Other than that, I pretty much left it the same.This is a nice addition to my cooking arsenal.
chefheidi18

Aug 13, 2015

I like how much sauce there is. The flavor is good.
rllewis7

Aug 22, 2014

This recipe creates a beautiful dish full of fresh flavors.
berta0717

May 6, 2014

I made this last night for the first time and it's a keeper. It was simple and easy to make and will be back on our table very soon.