Pineapple Chicken with Spaghetti Recipe

5 1 2
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Pineapple Chicken with Spaghetti Recipe

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5 1 2
Publisher Photo
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.
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Cook: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Cook: 25 min.

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

Directions

Cook spaghetti according to package directions; drain. Drain pineapple, reserving juice; set aside. In a large nonstick skillet or wok, stir-fry green pepper, carrots, onions and ginger in oil for 3 minutes. Add chicken and garlic; stir-fry for 5 minutes or until chicken is no longer pink. Add the spaghetti and pineapple; stir-fry for 1 minute. In a small bowl, combine the cornstarch, soy sauce and reserved pineapple juice until smooth; pour over chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Yield: 6 servings.
Originally published as Pineapple Chicken with Spaghetti in Light & Tasty February/March 2003, p9

Nutritional Facts

1-1/3 cups: 346 calories, 5g fat (1g saturated fat), 45mg cholesterol, 464mg sodium, 50g carbohydrate (0 sugars, 4g fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable, 1 fruit.

  • 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
  1. Cook spaghetti according to package directions; drain. Drain pineapple, reserving juice; set aside. In a large nonstick skillet or wok, stir-fry green pepper, carrots, onions and ginger in oil for 3 minutes. Add chicken and garlic; stir-fry for 5 minutes or until chicken is no longer pink. Add the spaghetti and pineapple; stir-fry for 1 minute. In a small bowl, combine the cornstarch, soy sauce and reserved pineapple juice until smooth; pour over chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Yield: 6 servings.
Originally published as Pineapple Chicken with Spaghetti in Light & Tasty February/March 2003, p9

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vewebber58 User ID: 998755 242042
Reviewed Jan. 18, 2016

"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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