Chicken and Pineapple

"A wonderful recipe that tantalizes the taste buds. Sweet, tart and slightly salty, though a relatively low calorie meal, it is very satisfying. Easy to prepare and enjoyed by all family and friends."
 
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Ready In:
30mins
Ingredients:
13
Serves:
5-7
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ingredients

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directions

  • Cut chicken and bell peppers and onions into bite size pieces.
  • Slice carrots into 1/4 inch disks.
  • Grated (or minced) ginger (grating is easily done when ginger is frozen).
  • Slice Mushrooms.
  • Mix together reserved pineapple juice, water, chicken bouillon and soya sauce.
  • Heat to a boil on stove top or in microwave.
  • Mix the vinegar and cornstarch together in a small container.
  • Set aside.
  • While waiting for the sauce to boil, saute onions and ginger for one minute, add chicken.
  • Cook until pink colour is gone.
  • Add remaining vegetables including pineapple pieces.
  • Stir fry until tender crisp.
  • Once pineapple juice mixture comes to a boil, add vinegar/cornstarch mixture to it.
  • Heat (stirring occasionally) until thickened.
  • Add pineapple juice mixture to vegetables and mix thoroughly.
  • Serve plain or on rice.
  • Note: Other vegetables such as brocolli, snow peas and bean sprouts can be added or substituted in this recipe.
  • Note: If using unsweetened pineapple, add 1 tablespoon of brown sugar to pineapple/bouillon mixture.

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Reviews

  1. Quite tasty...nice change from regular stir fry! I also added in some pea pods, brocolli and water chesnuts! Yum
     
  2. A very tasty dish that I'll definately make again. I used sesame oil to brown the chicken and I think it added to the tastyness.
     
  3. Wonderful combination of flavours and an attractive dish that I wouldn't hesitate to serve to guests!
     
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