Pineapple Veggie Chicken Recipe

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Pineapple Veggie Chicken Recipe
Pineapple Veggie Chicken Recipe photo by Taste of Home
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Pineapple Veggie Chicken Recipe

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2
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"Our family enjoys this microwaved medley of tender chicken, sweet pineapple, colorful peppers and crisp snow peas," relates Lori Hunter of Poca, West Virginia. "It's prepared in one dish so cleanup is a breeze," she adds.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 pound boneless skinless chicken breasts, cut into 1/2-inch strips
  • 1 small green pepper, cut into 1-inch pieces
  • 1 small sweet red pepper, cut into 1-inch pieces
  • 1 celery rib, thinly sliced
  • 1 medium onion, cut into eighths
  • 1 cup fresh or frozen snow peas
  • 1 jar (12 ounces) mushroom gravy
  • 2 to 3 tablespoons soy sauce
  • 1/4 teaspoon ground ginger
  • 1 can (8 ounces) unsweetened pineapple chunks, drained
  • Hot cooked rice, optional

Directions

Place chicken in a 2-qt. microwave-safe dish. Cover and microwave on high for 2-3 minutes or until no longer pink, stirring twice. Drain; set chicken aside. In the same dish, combine the peppers, celery, onion and peas. Cover and cook on high for 2-3 minutes or until vegetables are crisp-tender, stirring once.
Combine gravy, soy sauce and ginger; stir into the vegetables. Add pineapple and chicken. Cover and microwave on high for 2-3 minutes or until heated through, stirring twice. Serve over rice if desired. Yield: 4 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Pineapple Veggie Chicken in Quick Cooking May/June 2001, p19

Nutritional Facts

1 cup: 223 calories, 4g fat (1g saturated fat), 70mg cholesterol, 974mg sodium, 21g carbohydrate (10g sugars, 3g fiber), 28g protein.

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  • 1 pound boneless skinless chicken breasts, cut into 1/2-inch strips
  • 1 small green pepper, cut into 1-inch pieces
  • 1 small sweet red pepper, cut into 1-inch pieces
  • 1 celery rib, thinly sliced
  • 1 medium onion, cut into eighths
  • 1 cup fresh or frozen snow peas
  • 1 jar (12 ounces) mushroom gravy
  • 2 to 3 tablespoons soy sauce
  • 1/4 teaspoon ground ginger
  • 1 can (8 ounces) unsweetened pineapple chunks, drained
  • Hot cooked rice, optional
  1. Place chicken in a 2-qt. microwave-safe dish. Cover and microwave on high for 2-3 minutes or until no longer pink, stirring twice. Drain; set chicken aside. In the same dish, combine the peppers, celery, onion and peas. Cover and cook on high for 2-3 minutes or until vegetables are crisp-tender, stirring once.
  2. Combine gravy, soy sauce and ginger; stir into the vegetables. Add pineapple and chicken. Cover and microwave on high for 2-3 minutes or until heated through, stirring twice. Serve over rice if desired. Yield: 4 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Pineapple Veggie Chicken in Quick Cooking May/June 2001, p19

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Reviews forPineapple Veggie Chicken

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Joscy User ID: 2694585 79353
Reviewed May. 15, 2013

"The pineapple juice may be a better substitute; it could possibly save a step."

MY REVIEW
babs14075 User ID: 6497743 95835
Reviewed Jul. 12, 2012

"What can you substitute for the gravy to make this recipe healthier?"

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