Pineapple Chicken Stir-Fry
Savory and sweet come together in this quick and easy dinner classic.
- 20 oz. canned pineapple slices in 100% juice, reserve the juice
- 3 Tbsp. reduced-sodium soy sauce (or use any variety) (use wheat/gluten-free, if needed)
- 1 Tbsp. brown sugar
- 1/4 - 1/2 tsp. ground ginger
- 1 Tbsp. cornstarch
- 1 Tbsp. peanut oil
- 2 stalks celery thinly sliced
- 2 carrots thinly sliced
- 1 lb. boneless skinless chicken breast or extra-firm tofu cut into bite-sized pieces if using chicken, drained, wrapped in a clean dish towel to remove excess moisture, and cut into bite-sized pieces if using tofu
- 1/4 yellow or white onion slivered
- In a small bowl, combine 3 Tbsp. pineapple juice (from the can of pineapple slices) with the soy sauce, sugar, ginger, and cornstarch. Set it aside. (Reserve the remaining pineapple juice to drink or make popsicles or smoothies.)
- In a large nonstick skillet or wok, heat the oil over medium-high heat. Add the celery and carrots and stir-fry for about 3 minutes.
- Add the chicken, onions, and 2 pineapple rings, cut into small chunks (reserve remaining 8 pineapple slices to serve on the side).
- Stir-fry it for about 3 more minutes until the chicken is white on the outside and cooked about halfway through.
- Add the sauce and stir-fry everything for 1 – 2 more minutes until the chicken is just cooked through. Remove it from the heat and serve it over the rice, or refrigerate it for up to 24 hours.
Slow Cooker Directions
- Combine 3 Tbsp. pineapple juice (from the can of pineapple slices) with the soy sauce, sugar, ginger, and cornstarch in the slow cooker. Add remaining ingredients, stirring to ensure everything is coated with the sauce. Cook on low for 5 - 6 hours or on high for 3 - 4 hours. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)
Do Ahead or Delegate: Cut the chicken or tofu and refrigerate, make the sauce, slice the celery and the carrots, sliver the onion. Scramble Flavor Booster: Add 1/4 tsp. or more of chili garlic sauce or crushed red pepper flakes with the vegetables. Tip: Tofu is a good meatless substitute for chicken. Made from soybeans, it is high in protein and low in fat. Nutritional Information Per Serving (% based upon daily values): Calories 280, Total Fat: 5g, 8%; Saturated Fat: 1g, 5%; Cholesterol: 65mg, 22%; Sodium: 570mg, 24%; Total Carbohydrate: 29g, 10%; Dietary Fiber: 3g, 12%; Sugar: 22g; Protein: 27g Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
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