Stir-Fried Chicken With Pineapple and Peppers Recipe -
Stir-Fried Chicken With Pineapple and Peppers Recipe

Stir-Fried Chicken With Pineapple and Peppers

Recipe by  

"Here's an easy way to get low-fat protein (in the chicken breast) and lots of vitamins (in the scallions, peppers and pineapple). Plus, the dab of fresh ginger soothes stomachs and fights inflammation and blood clots."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings


  1. Combine first six ingredients; stir well.
  2. Heat oil in a large skillet and stir-fry chicken until brown and done, about 5 minutes. Remove. Add green onions, peppers and pineapple to the skillet; heat through. Pour in sauce and stir until thickened. Return chicken to skillet; heat through. Serve with brown rice; top with optional almonds.
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  • Copyright 2004 Jean Carper. Printed first in USA WEEKEND. All rights reserved.

Reviews More Reviews

Most Helpful Positive Review
Nov 29, 2004

***A GREAT stir fry recipe! I did not have mirin (sweetened Asian wine) so I just used some white wine I had in the fridge. It was fine but I imagine the mirin would add a nice flavor to the sauce. I will look for it in the store for next time. I used a few other vegetables also, like carrots, celery and mushrooms...We like lots of veggies. My children loved this meal as well. Thanks Jean!***

Most Helpful Critical Review
Oct 18, 2005

It was o.k. I would not make this again. If I did, I would add onions and carrots. It was just a little too sweet for us.

Sep 08, 2007

Delicious and easy to make! I used fresh pineapple, red onions, and red peppers...colorful end result! I increased the sauce and mixed it all together with asian bean threads. Also added a little brown sugar in the end to cut the saltiness of the soy and give it a nice mix of flavors. Excellent!

Nov 12, 2008

Stir-fried chicken is my signature dish -- what I love to cook for family and company. This week I got a bargain on fresh pineapple so was looking for a recipe to use it, and this was a good one. In addition to the fresh pineapple instead of canned, I substituted jalapeno peppers for some of the green, since I had a surplus from my garden. This added a kick to the sweet-sour flavor. I didn't have mirin, either, so drizzled a little honey into the mix. I am puzzled by the reviewer who said she substituted honey for corn syrup, as there is no corn syrup in the original recipe. Perhaps she mis-read cornstarch, which is what thickens the sauce and doesn't add any flavor. I am used to marinating my chicken for a little while, so I poured the sauce ingredients over the chicken while I chopped the vegetables, then strained it off again before cooking the chicken in a wok. Remove the chicken and then wok the vegetables, starting with hard ones (I used carrots, too) and adding the tender ones, ending with the pineapple. Delicious!!

May 11, 2005

LOVED it! I used honey instead of the corn syrup and it turned out great.

Dec 17, 2006

Best stir-fry I ever made. The sauce was thick and the veggies stayed crispy when following the instructions. I did double the recipe and I added a can of stir-fry veggies, fresh green and red pepper strips, the green onions and 2 cans of mushrooms. I served over rice and no left-overs!

Feb 06, 2008

the flavors were very good once the pineapple juice cut the salt of the other sauce down - but i had a hard time with the proportions. at first it wasn't enough sauce, so i doubled it, but that was a little too much and made my veggies soggy near the end. i'm not sure what the trick should be here - maybe to thicken/heat the sauce separately so as not to sog-ify the veggies? well, it was pretty good in the end either way and the hubby loved it :)

Sep 12, 2007

very easy and very quick, didn't have the chinese wine so i used a little red wine came out very good, also i doubled the recipe like some of the other suggestions


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  • Calories
  • 238 kcal
  • 12%
  • Carbohydrates
  • 21 g
  • 7%
  • Cholesterol
  • 44 mg
  • 15%
  • Fat
  • 7.7 g
  • 12%
  • Fiber
  • 2.2 g
  • 9%
  • Protein
  • 20.2 g
  • 40%
  • Sodium
  • 412 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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