Chicken with Fresh Pineapple
Recipe from
Better Homes and Gardens
Add to the tropical feel of this Asian-style chicken dish by garnishing with wedges of fresh pineapple.
Ingredients
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12 ouncesskinless, boneless chicken thighs or breastssee savings
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1/3 cupunsweetened pineapple juicesee savings
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1/4 cuporange juicesee savings
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1-1/2 teaspoonscornstarchsee savings
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1/4 teaspooncrushed red peppersee savings
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1 tablespooncooking oilsee savings
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2 clovesgarlic, mincedsee savings
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1medium green sweet pepper, cut into 1-inch squares (1 cup)see savings
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4green onions, cut into 2-inch piecessee savings
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1/2medium pineapple, peeled, cored, and cut into 1-inch chunks (1-1/2 cups)see savings
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Hot cooked ricesee savings
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1/4 cupcoarsely chopped cashewssee savings
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
Per serving: 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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