I found the original recipe for this dish on a can of pineapple slices in the 1980s. After making it for a number of years, I lightened 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
Pineapple-Ginger Chicken Stir-Fry
Test Kitchen tips
Pineapple-Ginger Chicken Stir-Fry
Prep Time
10 min
Cook Time
20 min
Yield
4 servings
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, optional
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 it 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.
Nutrition 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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