Pineapple Chicken Stir-Fry
Frozen vegetables and canned pineapple make this colorful tender chicken dish so convenient without sacrificing any flavor.—Renee Endress, Galva, Illinois
Ingredients
- 1/4 cup soy sauce
- 2 tablespoons sugar
- 1 tablespoon white vinegar
- 1 tablespoon ketchup
- 1/2 teaspoon ground ginger
- 2 garlic cloves, minced
- 1 pound boneless skinless chicken breasts, cut into strips
- 2 tablespoons canola oil
- 1 package (16 ounces) frozen stir-fry vegetable blend
- 1 can (8 ounces) DOLE unsweetened pineapple chunks, drained
- Hot cooked rice
Reviews
Very good! I thickened a hit with cornstarch as some suggested & it was good. Next time I might add a bit more pineapple. It's a keeper.
Great recipe. We used extra pineapple.- Theresa
Fresh and sweet, this recipe makes for a great, light dinner. The dish is really easy to make and very family friendly with its mild flavors.
Love the simplicity! The sauce needs a little more 'zing' - I thickened it, and next time will probably add a little black or red pepper to liven it up.
I've been making this recipe for years and it's one of my all-time favorite recipes. I skip the chicken but I'm sure is delish with it!!
Very easy to make and very tasty. The sauce could have had a little more flavor though. I ended up adding some more soy sauce to my individual serving. I will thicken the sauce next time with some water and cornstarch. Would definitely make again!
The sauce does not have much flavor.
Very tasty - the sauce was not overly sweet. Just the way I like it! Threw in some peanuts for a little extra crunch and served over brown rice.
I enjoyed the flavor of this recipe. The only thing I added was some corn starch and water to thicken up the sauce.