Chicken with Fresh Pineapple
Add to the tropical feel of this Asian-style chicken dish by garnishing with wedges of fresh pineapple.
Ingredients
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12 ounces skinless, boneless chicken thighs or breasts
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1/3 cup unsweetened pineapple juice
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1/4 cup orange juice
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1-1/2 teaspoons cornstarch
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1/4 teaspoon crushed red pepper
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1 tablespoon cooking oil
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2 cloves garlic, minced
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1 medium green sweet pepper, cut into 1-inch squares (1 cup)
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4 green onions, cut into 2-inch pieces
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1/2 medium pineapple, peeled, cored, and cut into 1-inch chunks (1-1/2 cups)
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Hot cooked rice
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1/4 cup coarsely chopped cashews
Directions
1.
Cut chicken into thin, bite-size strips. Set aside.
2.
For sauce, in a small bowl combine pineapple juice, orange juice, cornstarch, and crushed red pepper. Set aside.
3.
Add oil to wok or 12-inch skillet. Preheat over medium-high heat (add more oil if necessary during cooking). Stir-fry garlic in hot oil for 15 seconds. Add green sweet pepper and green onions. Stir-fry for 1-1/2 minutes. Remove vegetables from the wok.
4.
Add chicken to wok. Stir-fry chicken for 2 to 3 minutes or until no longer pink. Push chicken from center of wok. Stir sauce; add to center of wok. Cook and stir until thickened and bubbly. Return cooked vegetables to wok. Add pineapple. Stir to coat. Cook and stir about 1 minute more or until heated through. Serve immediately over cooked rice. Sprinkle with cashews. Makes 4 servings.
Nutrition information
Calories 359, Total Fat 10 g, Saturated Fat 2 g, Cholesterol 45 mg, Sodium 96 mg, Carbohydrate 45 g, Protein 21 g.
Percent Daily Values are based on a 2,000 calorie diet
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Recommended Recipe:
Pineapple-Teriyaki Chicken
Grilled teriyaki chicken with pineapple can be made with just a few pantry staples. Although it's delicious when made with canned pineapple, fresh pineapple and its juice can easily be used in its place. Serve with brown rice and snow peas.
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