Stir-Fried Chicken With Pineapple and Peppers

Stir-Fried Chicken With Pineapple and Peppers

59 Reviews 6 Pics
USA WEEKEND columnist Jean Carper
Recipe by  USA WEEKEND columnist Jean Carper

“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.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  1. Combine first six ingredients; stir well.
  2. 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.

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Reviews (59)

Rate This Recipe
CHERILEE
56

CHERILEE

***A GREAT stir fry recipe! I did not have mirin (sweetened Asian wine) so I just used some white wine I had in the fridge. It was fine but I imagine the mirin would add a nice flavor to the sauce. I will look for it in the store for next time. I used a few other vegetables also, like carrots, celery and mushrooms...We like lots of veggies. My children loved this meal as well. Thanks Jean!***

Akkadoll
38

Akkadoll

Delicious and easy to make! I used fresh pineapple, red onions, and red peppers...colorful end result! I increased the sauce and mixed it all together with asian bean threads. Also added a little brown sugar in the end to cut the saltiness of the soy and give it a nice mix of flavors. Excellent!

Asteroid
33

Asteroid

Stir-fried chicken is my signature dish -- what I love to cook for family and company. This week I got a bargain on fresh pineapple so was looking for a recipe to use it, and this was a good one. In addition to the fresh pineapple instead of canned, I substituted jalapeno peppers for some of the green, since I had a surplus from my garden. This added a kick to the sweet-sour flavor. I didn't have mirin, either, so drizzled a little honey into the mix. I am puzzled by the reviewer who said she substituted honey for corn syrup, as there is no corn syrup in the original recipe. Perhaps she mis-read cornstarch, which is what thickens the sauce and doesn't add any flavor. I am used to marinating my chicken for a little while, so I poured the sauce ingredients over the chicken while I chopped the vegetables, then strained it off again before cooking the chicken in a wok. Remove the chicken and then wok the vegetables, starting with hard ones (I used carrots, too) and adding the tender ones, ending with the pineapple. Delicious!!

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 238 cal
  • 12%
  • Fat
  • 7.7 g
  • 12%
  • Carbs
  • 21 g
  • 7%
  • Protein
  • 20.2 g
  • 40%
  • Cholesterol
  • 44 mg
  • 15%
  • Sodium
  • 412 mg
  • 16%

Based on a 2,000 calorie diet

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