Total Time
35mins
Prep 15 mins
Cook 20 mins

This is an adopted recipe.

Ingredients Nutrition

Directions

  1. In a medium bowl, combine sugar and cornstarch.
  2. Gradually stir in vinegar and soy sauce.
  3. Stir in pineapple, green pepper and onion, set aside.
  4. Heat oil in wok.
  5. Add chicken and stir fry, just until tender, and chicken has turned white.
  6. Add pineapple and vegetable mixture; stir until well mixed.
  7. Cover and simmer over low heat 15 minutes.
Most Helpful

My husband and I really liked this. We will make it again. Thank you

Alana Mae Cooking October 03, 2009

In received numerous compliments when I made this for a church pot luck. I pretty much kept to the recipe except I used half green and half red peppers. Since this was a pot luck I cooked the chicken, warmed the vegetables and sauce, then placed everything in a crock pot for 3 hours. It turned out really good, however, I think it would be better stir fried right before serving. Thanks Pamela for a super easy yet flavorful recipe! I will make this one again.

barb-j October 05, 2008

We really enjoyed this! I used a 1 lb chicken breast, 1 red and 1 yellow pepper and 1 medium onion, then threw a 1/2 cup of frozen peas near the end because it needed some green. I also used 1 lb. frozen pineapple that I happened to have in my freezer. Turned out excellent. It made enough for the two of us plus dinner sometime through the week, and it was quick and easy!

Seedbeads July 15, 2006