Hawaiian Stir-Fry

Name: Hawaiian Stir-Fry
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings.
Cuisine: Asian Dinners, Asian Recipes
Ingredients: 1 can (8 ounces) unsweetened DOLE pineapple chunks; 2 tablespoons brown sugar; 1 tablespoon cornstarch; 1/3 cup water; 2 tablespoons reduced-sodium soy sauce; 1 carrot, cut into 2-inch julienne strips; 2 tablespoons canola oil, divided; 2 celery ribs, thinly sliced; 1 medium sweet red pepper, julienned; 1 medium sweet yellow pepper, julienned; 1 medium onion, cut into thin wedges; 2 cups frozen sugar snap peas, thawed; 1 pound boneless skinless chicken breasts, cut into 2-1/2-inch strips; Hot cooked rice, optional

Georgiana Weathers of Orlando, Florida shared this recipe with a tropical twist that's sure to win raves.

Ingredients

1 can (8 ounces) unsweetened DOLE pineapple chunks
2 tablespoons brown sugar
1 tablespoon cornstarch
1/3 cup water
2 tablespoons reduced-sodium soy sauce
1 carrot, cut into 2-inch julienne strips
2 tablespoons canola oil, divided
2 celery ribs, thinly sliced
1 medium sweet red pepper, julienned
1 medium sweet yellow pepper, julienned
1 medium onion, cut into thin wedges
2 cups frozen sugar snap peas, thawed
1 pound boneless skinless chicken breasts, cut into 2-1/2-inch strips
Hot cooked rice, optional

Directions

Drain pineapple, reserving juice. In a small bowl, combine brown sugar and cornstarch. Stir in the water, soy sauce and reserved pineapple juice until smooth; set aside. In a large nonstick skillet or wok, stir-fry carrot in 1 tablespoon hot oil for 1 minute. Stir in the celery, sweet peppers and onion; stir-fry for 3 minutes. Add sugar snap peas; stir-fry about 1 minute longer or until vegetables are crisp-tender. Remove vegetables and keep warm.
In the same skillet, stir-fry chicken in remaining oil for 3-4 minutes or until no longer pink. Stir soy sauce mixture; gradually stir into skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in vegetable mixture and pineapple chunks; heat through. Serve over rice if desired.

Nutrition Facts

1-1/2 cups: 314 calories, 9g fat (1g saturated fat), 66mg cholesterol, 413mg sodium, 29g carbohydrate (0 sugars, 5g fiber), 29g protein. Diabetic Exchanges: 3 lean meat, 3 vegetable, 1 fruit.

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