Pineapple-Ginger Chicken Stir-Fry Recipe

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Pineapple-Ginger Chicken Stir-Fry Recipe
Pineapple-Ginger Chicken Stir-Fry Recipe photo by Taste of Home
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Pineapple-Ginger Chicken Stir-Fry Recipe

Read Reviews
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Publisher Photo
I found the original recipe on a can of pineapple slices in the 1980s. After making it for a number of years, I lightened up the ingredients and adapted it to a quick skillet meal. My family gave it a big thumbs-up, and we've enjoyed it this way ever since! —Sue Gronholz, Beaver Dam, Wisconsin
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 can (20 ounces) unsweetened pineapple chunks
  • 1 tablespoon cornstarch
  • 3 tablespoons reduced-sodium soy sauce
  • 2 tablespoons honey
  • 1/4 teaspoon ground cinnamon
  • 2 tablespoons canola oil, divided
  • 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
  • 1 small onion, chopped
  • 1 tablespoon minced fresh gingerroot
  • 2 garlic cloves, minced
  • Hot cooked brown rice
  • Minced fresh cilantro

Directions

Drain pineapple, reserving juice. Mix cornstarch, soy sauce, honey, cinnamon and reserved juice until smooth. In a skillet, heat 1 tablespoon oil over medium-high heat; saute chicken until lightly browned, 4-6 minutes. Remove from pan.
In same pan, saute onion, ginger and garlic in remaining oil until crisp-tender, about 2 minutes. Stir cornstarch mixture; add to pan with chicken and pineapple chunks. Bring to a boil, stirring constantly; cook and stir until sauce is thickened and chicken is cooked through, 5-7 minutes.
Serve with rice. If desired, sprinkle with cilantro. Yield: 4 servings.

Test Kitchen tips
  • Cubing chicken is easier if it’s slightly frozen.
  • Don’t forget to stir the cornstarch mixture again before adding it to the hot pan. The cornstarch settles and will leave the sauce lumpy if it isn’t mixed.
  • Originally published as Pineapple-Ginger Chicken Stir-Fry in Simple & Delicious February/March 2018

    Nutritional Facts

    1 cup chicken mixture: 316 calories, 10g fat (1g saturated fat), 63mg cholesterol, 487mg sodium, 31g carbohydrate (26g sugars, 1g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1-1/2 fat, 1/2 fruit.

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    • 1 can (20 ounces) unsweetened pineapple chunks
    • 1 tablespoon cornstarch
    • 3 tablespoons reduced-sodium soy sauce
    • 2 tablespoons honey
    • 1/4 teaspoon ground cinnamon
    • 2 tablespoons canola oil, divided
    • 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
    • 1 small onion, chopped
    • 1 tablespoon minced fresh gingerroot
    • 2 garlic cloves, minced
    • Hot cooked brown rice
    • Minced fresh cilantro
    1. Drain pineapple, reserving juice. Mix cornstarch, soy sauce, honey, cinnamon and reserved juice until smooth. In a skillet, heat 1 tablespoon oil over medium-high heat; saute chicken until lightly browned, 4-6 minutes. Remove from pan.
    2. In same pan, saute onion, ginger and garlic in remaining oil until crisp-tender, about 2 minutes. Stir cornstarch mixture; add to pan with chicken and pineapple chunks. Bring to a boil, stirring constantly; cook and stir until sauce is thickened and chicken is cooked through, 5-7 minutes.
    3. Serve with rice. If desired, sprinkle with cilantro. Yield: 4 servings.

    Test Kitchen tips
  • Cubing chicken is easier if it’s slightly frozen.
  • Don’t forget to stir the cornstarch mixture again before adding it to the hot pan. The cornstarch settles and will leave the sauce lumpy if it isn’t mixed.
  • Originally published as Pineapple-Ginger Chicken Stir-Fry in Simple & Delicious February/March 2018

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    Reviews forPineapple-Ginger Chicken Stir-Fry

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    MY REVIEW
    gunslinger User ID: 544392 286895
    Reviewed Apr. 19, 2018

    "Made this for supper tonight and it was very good. My husband wants me to make it sometime using shrimp instead of chicken. The flavors blend nicely to make a delicious sauce for the rice."

    MY REVIEW
    browns19fan User ID: 919833 286100
    Reviewed Apr. 4, 2018

    "Very good! I made a half-recipe for the two of us and we enjoyed it. Next time I will try it without the cinnamon."

    MY REVIEW
    Rosemary Swope User ID: 1654672 284215
    Reviewed Feb. 24, 2018

    "When we got our Simple and Delicious magazine for February/March 2018 I couldn't wait to try this. Had this delicious dish for dinner tonight. The cinnamon really gives it a great flavor! Thank you Sue for sharing your recipe."

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