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    You are in: Home / Recipes / Low-Fat Pineapple Chicken Stir Fry Recipe
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    Low-Fat Pineapple Chicken Stir Fry

    Average Rating:

    7 Total Reviews

    Showing 1-7 of 7

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    • on September 23, 2003

      Yummy! This was delightful! Fresh and light in flavour. I used grated ginger from a jar instead of dry. The sauce wasn't overpowering to the vegetables like some stir-fry sauces can be and the pineapple added a lovely touch of sweetness. I served this with brown rice.

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    • on October 29, 2011

      This was very good, both myself and my boyfriend enjoyed it. I added some more spices (paprika, ground coriander, turmeric), used tomato paste instead of ketchup and Spanish thyme honey instead of sugar. The honey gave a very nice flavour to the dish and blended well with the pineapple.

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    • on June 10, 2010

      This was Excellent. I have made it about 3 times already in just the last month or so, and chose to make it for a mother who just gave birth as a meal. I doubled it for their family of three eaters. I make brown rice to go with it, on the side or mixed up with it, delicious either way. This recipe is in my top 10 list for sure. It's so simple, very affordable, healthy, and yummy! What a combo. I like to cut my chicken up into smaller pieces so it spreads out in the meal better, and I also use Bragg instead of or mixed with the light soy sauce. Look it up! And I use brown sugar cause I rarely have white on hand and it all works wonderfully. Oh and olive oil instead of vegeatble. I appreciate you sharing this great recipe. May the Lord Jesus bless you with more of Himself!

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    • on April 09, 2008

      This was so yummy! I am always looking for new, healthy recipes to try, and this one exceeded my expectations. Even my fiancee, who is picky when it comes to healthier eating, loved this. It was super simple and I love the light taste of the sauce and the subtle sweetness of the pineapple. Next time I think I will add some water chestnuts for a little more texture. I will make this often, thanks so much for posting!

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    • on May 29, 2007

      Very good recipe! Even husband said make it again. I added a small can of sliced water chestnuts and the frozen vegetables I used were Birds Eye. It was fast, easy and flavorful. I will be making it again, and looking forward to it. It made a lot for the 2 of us, but the leftovers will be yummy! Thanks, Audrey.

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    • on February 11, 2007

      Wonderful!! I ran out of soy sauce, so used 2 Tbsp of Worcestshire sauce & 1 Tbsp water as a substiture. Also, just a me-thing, but I pre-cooked the rice and threw 2 cups in at the end and cooked it all together. Very tasty, fast & easy! Highly recommended!

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    • on December 12, 2006

      My husband could not believe how good this came out after reading the recipe. I used pineapple crushed instead of chunks, that was what I had on hand. I am so glad I made more than what we needed. Made an excellant lunch the next day. Very easy to make.

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    Nutritional Facts for Low-Fat Pineapple Chicken Stir Fry

    Serving Size: 1 (186 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 196.6
     
    Calories from Fat 59
    30%
    Total Fat 6.6 g
    10%
    Saturated Fat 1.0 g
    5%
    Cholesterol 48.4 mg
    16%
    Sodium 800.5 mg
    33%
    Total Carbohydrate 16.9 g
    5%
    Dietary Fiber 1.3 g
    5%
    Sugars 13.2 g
    52%
    Protein 17.9 g
    35%

    The following items or measurements are not included:

    stir fry vegetables

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