Pineapple-Ginger Chicken Stir-Fry

Total Time:Prep/Total Time: 30 min.

Recipe by Sue Gronholz, Beaver Dam, Wisconsin

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jan. 07, 2024

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


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.
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    Pineapple-Ginger Chicken Stir-Fry

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    Yield:4 servings
    Prep:10 min
    Cook:20 min
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    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
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    Directions

    1. 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. 2
      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.
    3. 3
      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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