"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." — USA WEEKEND columnist Jean Carper
Watch video tips and tricks
reduced-salt soy sauce
white wine vinegar
mirin (sweetened Asian wine)
grated ginger root
crushed garlic cloves
oil, preferably sesame oil
boneless, skinless chicken breast, cut in 1-inch pieces
green onions, cut in 1-inch pieces
fresh or frozen pepper strips
1 (20 ounce) can
chunk pineapple in juice
***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!***
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.
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!
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!!
LOVED it! I used honey instead of the corn syrup and it turned out great.
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!
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 :)
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
* Percent Daily Values are based on a 2,000 calorie diet.
Stir-Fried Chicken With Pineapple and Peppers
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 70
See how to make a simple stir-fry based on spicy Kung Pao chicken.
See how to make juicy, tender grilled chicken skewers.
This elegant sweet and sour chicken has just the right amount of tang.