Chicken and Pineapple Stir-Fry
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) 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
Reviews
Made this today, and it is very good. I had a package of frozen stir fry vegetables and I added that at the end. Very tasty and easy directions to follow
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.
I like how much sauce there is. The flavor is good.
This recipe creates a beautiful dish full of fresh flavors.
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.