Best Pineapple Ginger Chicken Stir Fry Recipes

PINEAPPLE-GINGER CHICKEN STIR-FRY

Pineapple-Ginger Chicken Stir-Fry image

I found the original recipe on a can of pineapple slices in the 1980s. After making it for a number of years, I lightened up the ingredients and adapted it to a quick skillet meal. My family gave it a big thumbs-up, and we've enjoyed it this way ever since! -Sue Gronholz, Beaver Dam, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

1 can (20 ounces) unsweetened pineapple chunks
1 tablespoon cornstarch
3 tablespoons reduced-sodium soy sauce
2 tablespoons honey
1/4 teaspoon ground cinnamon
2 tablespoons canola oil, divided
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1 small onion, chopped
1 tablespoon minced fresh gingerroot
2 garlic cloves, minced
Hot cooked brown rice
Minced fresh cilantro, optional

Steps:

Drain pineapple, reserving juice. Mix cornstarch, soy sauce, honey, cinnamon and reserved juice until smooth. In a skillet, heat 1 tablespoon oil over medium-high heat; saute chicken until lightly browned, 4-6 minutes. Remove from pan., In same pan, saute onion, ginger and garlic in remaining oil until crisp-tender, about 2 minutes. Stir cornstarch mixture; add to pan with chicken and pineapple chunks. Bring to a boil, stirring constantly; cook and stir until sauce is thickened and chicken is cooked through, 5-7 minutes., Serve with rice. If desired, sprinkle with cilantro.

Nutrition Facts : Calories 316 calories, Fat 10g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 487mg sodium, Carbohydrate 31g carbohydrate (26g sugars, Fiber 1g fiber), Protein 25g protein. Diabetic Exchanges

PINEAPPLE GINGER CHICKEN STIR-FRY

Pineapple Ginger Chicken Stir-Fry image

Make and share this Pineapple Ginger Chicken Stir-Fry recipe from Food.com.

Provided by Dancer

Categories Chicken Breast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 1/2 lbs boneless skinless chicken breasts, cubed
2 tablespoons peanut oil
2 cups fresh pineapple chunks
3 tablespoons molasses
2 tablespoons fresh lime juice
1/4 teaspoon crushed red pepper flakes
8 green onions, cut into 2 nch pieces
1/4 cup minced crystallized ginger

Steps:

Heat a large wok or skillet over high heat.
Add oil and when hot add chicken and stir-fry until brown on all sides, about 6 minutes.
Remove chicken and set aside.
Add pineapple and molasses to wok and stir-fry until pineapple is brown and tender.
Stir in the lime juice, red pepper flakes, green onions and chicken.
Sauté until scallions are bright green and the chicken is fully cooked, about 15 minutes.
Toss in ginger and serve over rice.

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