Total Time
55mins
Prep 40 mins
Cook 15 mins

This recipe I originally found in Taste of Home. I have tweaked it a bit to suit our family's tastes. However - the sauce is true to the original recipe. I have used this recipe for a large women's group dinner (75 ladies) and there were oohs and aahs all around. Enjoy!

Ingredients Nutrition

Directions

  1. In a bowl, combine sugar, cornstarch, pepper and pineapple juice until smooth. (*If you drain juice from tidbits and add apple or orange juice to make 6 oz - this works just as well.) Stir in the ketchup, lemon juice and soy sauce. Set aside.
  2. In a nonstick skillet or wok, cook chicken, carrot and onion in oil (or use veg. spray - works just as well) until chicken is browned.
  3. Add the zucchini and red and green peppers. Stir until vegetables are crisp-tender.
  4. Pour sauce that was set aside over chicken/vegetable mixture.
  5. Add pineapple.
  6. Bring to a boil; cook and stir for 2 minutes or until thickened.
  7. Serve over hot cooked rice.
Most Helpful

4 5

Sweet but not sour. I reduced the sugar to 2T, but it is missing the sour quality. It was ok.

5 5

Great recipe. Made as written, although next time I would like to add less sugar and more pineapple juice. Delicious and a real family pleaser. Photos also being posted. Made for Aussie forum recipe swap August 2010. I used glutenfree sauces to make this recipe gluten-free friendly

5 5

I made the entire recipe but only used three small breasts. It was great served over fried rice with the extra sauce.