“This sweet and savory dish is prepared wok-style. You can substitute the chicken for pork if you like. Serve it over rice. I hope you enjoy!” - by Jen
Ingredients
Adjust Servings
Original recipe yields 3 servings
Directions
- Heat the oil in a wok or large skillet over medium-high heat; cook the chicken and carrots in the hot oil until the chicken is no longer pink in the center and the carrots are tender, about 5 minutes. Stir in the garlic and ginger; cook another 1 minute. Add the shallots and bell pepper; cook another 1 minute.
- Whisk together 3 tablespoons of the reserved liquid from the canned pineapple chunks along with the pineapple chunks, the water, soy sauce, cornstarch, vinegar, and pepper flakes; stir into the chicken and vegetable mixture and bring to a boil, stirring until the sauce thickens.
Nutrition
Amount Per Serving (3 total)
- Calories
- 477 cal
- 24%
- Fat
- 14.4 g
- 22%
- Carbs
- 51.4 g
- 17%
Based on a 2,000 calorie diet
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