Fresh pineapple really made this dish delish but canned would definitely work, too. I ALMOST ordered Chinese take out tonight since I got home so late, but this recipe was easily whipped up in less than 30 minutes (and I had to cut up a fresh pineapple!) and I probably saved us a ton of extra calories. No take out means no extra oil added to my rice (and I can use brown instead of white), no extra box of white rice, and no fortune cookie. For some reason the extra white rice and fortune cookie are impossible for me to say no to!
I hope you enjoy this dish. We really did! Plus, Jason gets to have the leftovers for lunch tomorrow.
Asian Pineapple Chicken
Time: 25 minutes
1/4 c. brown sugar, firmly packed
2 tbsp. corn starch
1/4 c. vinegar
1 tbsp. soy sauce
1 can pineapple chunks, drained, or 1 c. fresh pineapple chunks
1/2 c. green bell pepper, sliced
1/4 c. onion, sliced thin
1 tbsp. oil
2 boneless, skinless chicken breasts, cut into bite sized pieces
In a medium sized bowl, combine brown sugar and cornstarch. Slowly add in vinegar and soy sauce. Stir to combine. Add pineapple, green bell peppers, and onions to marinate.
Set marinating mixture aside. On high heat, heat oil in a deep non-stick skillet or wok. Add chicken and stir fry just until chicken turns white.
Add marinating mixture. Stir until well mixed.
Reduce heat to low. Cover and simmer for 15 minutes. Yum!
- Serve with a brown rice stir fry… just scramble an egg… add rice, green peas, peanuts, and a tbsp. or two of soy sauce.