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Pineapple Chicken with Spaghetti

By: Cheryl Harris

"From Canton, Ohio, Cheryl Harris shared the recipe for this stir-fry that's full of crisp-tender veggies. Chunks of pineapple add a colorful burst of fruity goodness to every forkful."

Rate/Review | Read Reviews (8)

Prep Time:
10 Min

Cook Time:
25 Min

Ready In:
35 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

8 ounces uncooked spaghetti, broken in half
1 (20 ounce) can unsweetened pineapple chunks
1 large green pepper, julienned
2 medium carrots, thinly sliced
3 green onions, chopped
3/4 teaspoon ground ginger
1 tablespoon canola oil
1 pound boneless, skinless chicken breasts, cut into 1-inch strips
1 garlic clove, minced
4 teaspoons cornstarch
1/4 cup reduced-sodium soy sauce

Directions

Cook spaghetti according to package directions; drain. Drain pineapple, reserving juice; set aside. In a large nonstick skillet or wok, stir-fry green pepper, carrots, onions and ginger in oil for 3 minutes. Add chicken and garlic; stir-fry for 5 minutes or until chicken is no longer pink. Add the spaghetti and pineapple; stir-fry for 1 minute. In a small bowl, combine the cornstarch, soy sauce and reserved pineapple juice until smooth; pour over chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.

Footnotes

Nutritional Analysis: One serving (1-1/3 cups) equals 346 calories, 5 g fat (1 g saturated fat), 45 mg cholesterol, 464 mg sodium, 50 g carbohydrate, 4 g fiber, 23 g protein. Diabetic Exchanges: 3 very lean meat, 2 starch, 1 vegetable, 1 fruit.