Chicken Pineapple Stir-Fry

Total Time:Prep/Total Time: 25 min.

Recipe by Mel Miller, Perkins, Oklahoma

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 26, 2022

The brown sugar called for in this recipe gives the chicken a superior taste. —Mel Miller, Perkins, Oklahoma

TEST KITCHEN APPROVED

Chicken Pineapple Stir-Fry

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Yield:6 servings
Prep:15 min
Cook:10 min
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Ingredients

  • 1 can (20 ounces) unsweetened pineapple tidbits
  • 2 tablespoons cornstarch
  • 1/4 cup cider vinegar
  • 1/4 cup ketchup
  • 2 tablespoons brown sugar
  • 2 tablespoons reduced-sodium soy sauce
  • 1/4 teaspoon ground ginger
  • 1-1/2 pounds boneless skinless chicken breasts, cubed
  • 3 tablespoons canola oil, divided
  • 1/2 teaspoon garlic salt
  • 2 medium carrots, sliced
  • 1 medium green pepper, julienned
  • 1 medium tomato, cut into wedges
  • Hot cooked rice
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Directions

  1. 1
    Drain pineapple, reserving the juice; set pineapple aside. In a small bowl, combine cornstarch and reserved juice until smooth. Stir in the vinegar, ketchup, brown sugar, soy sauce and ginger; set aside.
  2. 2
    In a wok or large skillet, stir-fry the chicken in 2 tablespoons oil for 5-6 minutes or until no longer pink; sprinkle with garlic salt. Remove and keep warm.
  3. 3
    Stir-fry the carrots in remaining oil for 4 minutes. Add green pepper; cook and stir until vegetables are crisp-tender. Add chicken and pineapple.
  4. 4
    Stir pineapple juice mixture; pour into pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add the tomato wedges. Serve with rice.

Nutrition Facts

1 cup: 283 calories, 9g fat (1g saturated fat), 66mg cholesterol, 492mg sodium, 24g carbohydrate (0 sugars, 2g fiber), 28g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fruit, 1 fat.
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