Pineapple Chicken with Spaghetti
From Canton, Ohio, Cheryl Harris shared the recipe for this stir-fry that's full of crisp-tender veggies. Chunks of pineapple add a colorful burst of fruity goodness to every forkful.
Ingredients
- 8 ounces uncooked spaghetti, broken in half
- 1 can (20 ounces) unsweetened pineapple chunks
- 1 large green pepper, julienned
- 2 medium carrots, thinly sliced
- 3 green onions, chopped
- 1 tablespoon minced fresh gingerroot
- 1 tablespoon canola oil
- 1 pound boneless skinless chicken breasts, cut into 1-inch strips
- 1 garlic clove, minced
- 4 teaspoons cornstarch
- 1/4 cup reduced-sodium soy sauce
Reviews
Tried this for dinner tonight - we loved it! Love the slight sweetness that the pineapple and it's juice adds, and the veggies taste so good. Not too caloric either. I didn't have fresh ginger root, so rather than run to the store, I used one teaspoon of powdered ginger. I also used linguine instead of spaghetti, and the substitutions worked perfectly. We love stir fries, and this is one I'll be coming back to in the near future. Thanks to Cheryl for a delicious recipe!
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