Pineapple-Ginger Chicken Stir-Fry Recipe

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

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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.

    • 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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