CHICKEN AND PINEAPPLE STIR-FRY
We love how the snappy veggies and pineapple make this stir-fry taste fresh and bright. Add brown sugar and you get a sweet-and-sour dish that's packed with flavor. -DeEtta Rasmussen, Fort Madison, Iowa
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 18
Steps:
- Drain pineapple, reserving juice; set pineapple aside. In a small bowl, mix pineapple juice, cornstarch and ginger until smooth. Stir in broth, brown sugar, soy sauce and molasses., In a large resealable plastic bag, combine flour and seasonings. Add chicken, a few pieces at a time; close bag and shake to coat., In a large skillet, heat 4 tablespoons oil over medium heat. Add chicken; cook and stir until no longer pink. Remove from pan; discard cooking juices., Stir-fry vegetables in remaining oil until crisp-tender. Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Return chicken to pan. Add reserved pineapple; heat through. Serve with rice.
Nutrition Facts : Calories 427 calories, Fat 20g fat (3g saturated fat), Cholesterol 49mg cholesterol, Sodium 941mg sodium, Carbohydrate 43g carbohydrate (22g sugars, Fiber 3g fiber), Protein 21g protein.
LOW-FAT PINEAPPLE CHICKEN STIR FRY
Make and share this Low-Fat Pineapple Chicken Stir Fry recipe from Food.com.
Provided by Audrey M
Categories Chicken
Time 20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a small bowl combine the first 6 ingredients, set aside.
- In a large skillet or wok, stir fry chicken in oil for 5 to 6 minutes until juices run clear.
- Add vegetables& stir fry 3-4 minutes till crisp-tender.
- Stir in pineapple and soy sauce mix.
- Heat through.
PINEAPPLE CHICKEN STIR FRY
Pineapple Chicken Stir Fry is the perfect balance of savory and sweet. This flavorful dish is made with chicken breast, pineapple, and veggies, all coated in a vibrant stir fry sauce. It's the ultimate family dinner or healthy meal prep!
Provided by Kristen McCaffrey
Categories Dinner
Time 30m
Yield 4
Number Of Ingredients 15
Steps:
- Whisk together all of the ingredients for the sauce. Set aside.
- Add half of the sesame oil and half of the coconut oil to a skillet over medium-high heat. Add the chicken and cook until no longer pink and just cooked through, about 5-7 minutes. Remove from pan and set aside.
- Add the remaining sesame and coconut oil to the pan. Add the red onion, bell pepper, broccoli, and cauliflower. Cook for 5-7 minutes until vegetables are tender-crisp.
- Add the chicken, pineapple, and sauce. Bring to a simmer and cook for 2-4 minutes until the sauce thickens.
Nutrition Facts : ServingSize 1.5 cups, Calories 370 cal, Carbohydrate 31 g, Fat 8 g, Protein 40 g, Fiber 4 g, SaturatedFat 3 g, Cholesterol 83 mg, Sodium 804 mg, Sugar 19 g
PINEAPPLE CHICKEN STIR FRY
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Place a large skillet over medium-high heat. Add the oil and butter. When the butter is melted and the oil is hot, add the chicken, bell peppers and the whites of the scallions. Cook, stirring occasionally, until the chicken is browned and cooked through, about 5 minutes.
- Meanwhile, make the sauce. Add the soy sauce, rice vinegar, cornstarch, ginger, chile paste, garlic and 2 tablespoons of the reserved pineapple juice to a mason jar. Secure the lid and shake until mixed thoroughly, then set aside.
- Mix together the fried onions, peanuts, sesame seeds and chile-lime seasoning in a small bowl. Set aside.
- When the chicken has cooked through, add the drained pineapple and stir to combine. Give the sauce a final shake and add it to the skillet. Allow the sauce to come to a boil and thicken, about 1 minute.
- Serve over the rice, garnishing with the peanut mixture and reserved scallion greens.
PINEAPPLE CHICKEN STIR-FRY
Frozen vegetables and canned pineapple make this colorful tender chicken dish so convenient without sacrificing any flavor.-Renee Endress, Galva, Illinois
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the first six ingredients; set aside. In a large skillet or wok, stir-fry chicken in oil for 5-6 minutes or until chicken juices run clear. Add the vegetables; stir-fry for 3-4 minutes or until crisp-tender. Stir in pineapple and reserved soy sauce mixture; heat through. Serve with rice.
Nutrition Facts : Calories 232 calories, Fat 7g fat (0 saturated fat), Cholesterol 44mg cholesterol, Sodium 877mg sodium, Carbohydrate 21g carbohydrate (0 sugars, Fiber 1g fiber), Protein 21g protein.
PINEAPPLE CHICKEN STIR-FRY
Make and share this Pineapple Chicken Stir-Fry recipe from Food.com.
Provided by Barb in WNY
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cut each chicken breast in half, cut across width of each half into 1/8-inch thick slices.
- In a bowl, stir chicken and next 3 ingredients.
- In skillet over medium-high heat, in hot oil, cook vegetables until tender-crisp; remove.
- In drippings over high heat, cook chicken mixture until tender, stirring frequently.
- Return vegetables to the skillet, add pineapple with syrup, vinegar, and salt.
- In a cup, stir water and cornstarch, add to skillet; cook until sauce is thickened and smooth, stirring.
Nutrition Facts : Calories 473, Fat 23.9, SaturatedFat 5.4, Cholesterol 92.8, Sodium 715.3, Carbohydrate 29.2, Fiber 2.5, Sugar 21.2, Protein 32.2
STIR-FRIED CHICKEN WITH PINEAPPLE AND PEPPERS
Here's an easy way to get low-fat protein (in the chicken breast) and lots of vitamins (in the scallions, peppers and pineapple). Plus, the dab of fresh ginger soothes stomachs and fights inflammation and blood clots.
Provided by USA WEEKEND columnist Jean Carper
Categories World Cuisine Recipes Asian Chinese
Yield 6
Number Of Ingredients 12
Steps:
- Combine first six ingredients; stir well.
- Heat oil in a large skillet and stir-fry chicken until brown and done, about 5 minutes. Remove. Add green onions, peppers and pineapple to the skillet; heat through. Pour in sauce and stir until thickened. Return chicken to skillet; heat through. Serve with brown rice; top with optional almonds.
Nutrition Facts : Calories 238.1 calories, Carbohydrate 21 g, Cholesterol 43.9 mg, Fat 7.7 g, Fiber 2.2 g, Protein 20.2 g, SaturatedFat 1.1 g, Sodium 411.6 mg, Sugar 12.9 g
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