Chicken Pineapple Stir-Fry

Name: Chicken Pineapple Stir-Fry
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6 servings.
Cuisine: Asian Dinners, Asian Recipes
Ingredients: 1 can (20 ounces) unsweetened pineapple tidbits; 2 tablespoons cornstarch; 1/4 cup cider vinegar; 1/4 cup ketchup; 2 tablespoons brown sugar; 2 tablespoons reduced-sodium soy sauce; 1/4 teaspoon ground ginger; 1-1/2 pounds boneless skinless chicken breasts, cubed; 3 tablespoons canola oil, divided; 1/2 teaspoon garlic salt; 2 medium carrots, sliced; 1 medium green pepper, julienned; 1 medium tomato, cut into wedges; Hot cooked rice

The brown sugar called for in this recipe gives the chicken a superior taste. —Mel Miller, Perkins, Oklahoma

Ingredients

1 can (20 ounces) unsweetened pineapple tidbits
2 tablespoons cornstarch
1/4 cup cider vinegar
1/4 cup ketchup
2 tablespoons brown sugar
2 tablespoons reduced-sodium soy sauce
1/4 teaspoon ground ginger
1-1/2 pounds boneless skinless chicken breasts, cubed
3 tablespoons canola oil, divided
1/2 teaspoon garlic salt
2 medium carrots, sliced
1 medium green pepper, julienned
1 medium tomato, cut into wedges
Hot cooked rice

Directions

Drain pineapple, reserving the juice; set pineapple aside. In a small bowl, combine cornstarch and reserved juice until smooth. Stir in the vinegar, ketchup, brown sugar, soy sauce and ginger; set aside.
In a wok or large skillet, stir-fry the chicken in 2 tablespoons oil for 5-6 minutes or until no longer pink; sprinkle with garlic salt. Remove and keep warm.
Stir-fry the carrots in remaining oil for 4 minutes. Add green pepper; cook and stir until vegetables are crisp-tender. Add chicken and pineapple.
Stir pineapple juice mixture; pour into pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add the tomato wedges. Serve with rice.

Nutrition Facts

1 cup: 283 calories, 9g fat (1g saturated fat), 66mg cholesterol, 492mg sodium, 24g carbohydrate (0 sugars, 2g fiber), 28g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fruit, 1 fat.

Originally published as Pineapple Chicken Stir-Fry in Taste of Home August/September 2003

Reviews

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Average Rating:

habenaroman

Jul 20, 2015

Loved it.
germanycook

Apr 8, 2015

Very yummy and full of flavour! I switched up the veggies a bit to our liking :)
rockrazy

Jul 3, 2014

Really tasty, kids loved it, agree adding broccoli or snap peas & julienne onions would add color & taste. Sauce was too thick but that might've been due to using 20 oz of a whole pineapple. Had no idea how much juice might be in a can for this substitution so poured pineapple juice into the cornstarch to the consistency I thought it should be. Next time I'll know to use more juice. I also crushed a garlic clove instead of garlic salt. As a result of my 'from scratch' ingredients, 25 min prep was way too short. Used an electric wok & cook time alone was 15 minutes. No way 1.5lbs cubed chicken (3 large breasts) can be done in 5-6 min.
foodiemomma

Jan 20, 2012

My family really enjoys this stir fry.
shecooksalot

Apr 13, 2011

A really good stir-fry with a really flavorful sauce. My family really loved it. Quick and easy to make as well. We served it over japanese sticky rice and it was super delicious!
michelehumphrey

Apr 10, 2010

We really enjoyed this recipe. I used a mixture of red & green peppers & added some julienned onion & sliced mushrooms. I think it would also be good if some brocolli florets, green beans, asparagus, or sugar snap peas were added.
Darlene1022

Dec 10, 2008

I made this last night and it was wonderful! I eliminated the tomato and added an extra green pepper. I used two cloves of garlic in the sauce instead of garlic salt. I also added an extra tablespoon of brown sugar and cornstarch.