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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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings

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

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.

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Reviews

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Average Rating:
  • bessiebell
    Sep 19, 2020

    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

  • 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.