Total Time
45mins
Prep 30 mins
Cook 15 mins

This is my favorite dish to cook. Just light and simple. I found the recipe in a magazine a few years ago, I just love the sweet and salty taste of the sauce. Keep in mind this is not a real "saucy" dish. When I make it the chicken chunks are really coated with sauce but vegetables are served plain with a little salt & pepper. It's a layered dish and it is just a nice blend with the sweet and salty chicken chunks the crisp stir fry vegetables and white rice. I usually add a little soy sauce also. Hope you enjoy!

Ingredients Nutrition

Directions

  1. Put chicken in ziploc bag with flour shake to coat.
  2. Heat oil in skillet and add chicken.
  3. Cook until no longer pink in middle.
  4. (Sometimes I need more than 1 Tbs oil) While chicken is cooking, mix together fruit juice, honey, soy sauce, ginger and garlic and pineapple.
  5. Once chicken is cooked thoroughly add sauce (make sure to stir sauce right before adding because the honey settles to the bottom).
  6. Cook until sauce thickens.
  7. Usually I serve over a layer of stir fried vegtables (cabbage, broccoli and peapods are my favorite) and a layer of steamed rice.

Reviews

(6)
Most Helpful

This was really good! I made it then froze it for a make ahead dinner. I did double the sauce so it can be put over rice.

georgi June 24, 2003

This recipe was very good, but both DH & I felt it was missing something and a little bland. I did use fresh pineapple instead of canned and added more than 1/2 a cup as the poster mentions she does. Next time I think I will add a little five spice or hot chili flakes to brighten the flavor. I served with steamed rice and Asparagus-Nut Stir fry #23756 by Ginny P, which was a nice compliment to the dish. Thank you Mom2girls for sharing the recipe.

BonnieZ May 13, 2005

I doubled the recipe (looks like the leftovers will be wonderful), and instead of serving this with stir-fried veggies, I just added broccoli to the finished product and served it over rice. I used four or five cloves of garlic, pressed (I never mince it). Aside from doubling the recipe, I didn't feel the need for more sauce. It was a little too sweet for me, and I think next time I'd reduce the honey (I only eyed it, so I might have used a little more than called for) and add a few green onions to the sauce.

anonymous23 April 23, 2005

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a