Chicken and Pineapple

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READY IN: 30mins
SERVES: 5-7
UNITS: US

INGREDIENTS

Nutrition
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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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