Pineapple Chicken Lo Mein
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.
Reviews
Fully expected to love this, but it was completely inedible, for me.
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.
This is a favorite of my kids. Easy to make and very delicious. The sauce is great. We have made this several times.
This is quick and easy to prepare, flavorful!
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.
We love this! I make this often! Simple & yummy!
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.
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!
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.
we LOVE this! today i am adding zucchini from the garden and teriyaki sauce, yum!