Pineapple Chicken Lo Mein

Name: Pineapple Chicken Lo Mein
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings.
Cuisine: Asian Dinners, Asian Recipes
Ingredients: 1 can (20 ounces) unsweetened pineapple chunks; 1 pound boneless skinless chicken breasts, cut into 1-inch cubes; 2 garlic cloves, minced; 1 tablespoon minced fresh gingerroot; 3 tablespoons canola oil, divided; 2 medium carrots, julienned; 1 medium green pepper, julienned; 4 ounces spaghetti, cooked and drained; 3 green onions, sliced; 1 tablespoon cornstarch; 1/3 cup soy sauce

The perfect supper to serve on busy weeknights, this speedy lo mein combines tender chicken and colorful veggies with a tangy sauce. Quick-cooking spaghetti and canned pineapple make it a cinch to throw together when time is short.

Ingredients

1 can (20 ounces) unsweetened pineapple chunks
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
2 garlic cloves, minced
1 tablespoon minced fresh gingerroot
3 tablespoons canola oil, divided
2 medium carrots, julienned
1 medium green pepper, julienned
4 ounces spaghetti, cooked and drained
3 green onions, sliced
1 tablespoon cornstarch
1/3 cup soy sauce

Directions

Drain pineapple, reserving 1/3 cup juice (discarding remaining juice or save for another use); set pineapple aside.
In a large skillet, cook the chicken, garlic and ginger over medium heat in 2 tablespoons oil for 6 minutes or until chicken is no longer pink. Stir in the carrots, green pepper and pineapple. Cover and cook for 2-3 minutes or until vegetables are crisp-tender. Stir in spaghetti and onions.
In a small bowl, combine the cornstarch, soy sauce, reserved pineapple juice and remaining oil until smooth. Gradually add to chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.

Nutrition Facts

1 cup: 436 calories, 13g fat (2g saturated fat), 63mg cholesterol, 1307mg sodium, 47g carbohydrate (19g sugars, 4g fiber), 30g protein.

Originally published as Pineapple Chicken Lo Mein in Quick Cooking January/February 2002

Reviews

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Average Rating:

Rabid_Monkey202

Aug 23, 2017

Fully expected to love this, but it was completely inedible, for me.
lidjzl0

Jul 13, 2016

Excellent. Just didn't use gingerroot. I make this recipe a lot. Everyone in the family likes it. For my vegan daughter, I use fake chicken strips.
IAMom8

Jan 6, 2016

This is a favorite of my kids. Easy to make and very delicious. The sauce is great. We have made this several times.
Djlssh

Dec 18, 2014

This is quick and easy to prepare, flavorful!
mccinc2

Aug 2, 2012

Made this recipe and had low expectations, boy was I wrong...DELICIOUS!!! I used more soy sauce (3/4 c) and flour in place of cornstarch, crushed pineaple because I didn't have chunks with cooked thin spaghetti. It turned out awesome, even my picky 6 year old loved it. Definitely a keeper and will make again.
PastorsWife7

Mar 24, 2011

We love this! I make this often! Simple & yummy!
leannamiller

Mar 13, 2011

We LOVE this! I substitute teriyaki sauce for the soy sauce, have subbed broccoli for the chicken it into a side dish, and usually double the sauce, the use up all the pineapple juice.
Mrs_T

Nov 5, 2010

I've made this several times, and we like it very much. Last night I tried something different with it -- substituting a package of frozen stir-fry vegetable blend for the carrots and green peppers called for; cooking it just a bit longer because the veggies were frozen. It made the recipe even quicker and, we thought, even more delicious. Highly recommended!
gaileyka

Dec 30, 2009

My husband and I love this recipe! It's quick, easy, and delicious!! It is fun to add other fruits and vegetables and still have a great taste.
leannamiller

Jun 25, 2009

we LOVE this! today i am adding zucchini from the garden and teriyaki sauce, yum!