Pineapple Chicken Stir-Fry


  • 1 (20 oz.) can unsweetened pineapple tidbits
  • 2 Tbsp. cornstarch
  • 1/4 c. cider vinegar
  • 1/4 c. ketchup
  • 2 Tbsp. brown sugar
  • 2 Tbsp. soy sauce
  • 1/4 tsp. ground ginger
  • 1 1/2 lb. boneless, skinless chicken breasts, cubed
  • 3 Tbsp. vegetable oil, divided
  • 1/2 tsp. garlic salt
  • 2 med. carrots, sliced
  • 1 med. green pepper, julienned
  • cooked rice


Drain pineapple, reserving the juice; set pineapple aside. In a small bowl combine cornstarch and reserved juice until smooth. Stir in the vinegar, ketchup, brown sugar, soy sauce, and ginger; set aside. In wok or large skillet, stir fry the chicken in 2 tablespoons oil for 5-6 minutes or until juices turn clear; sprinkle with garlic salt. Remove and keep warm. Stir-fry the carrots in remaining oil for 4 minutes. Add green peppers; cook and stir until vegetables are crisp-tender. Add the chicken and pineapple. Stir pineapple juice mixture; pour into pan. Bring to a boil; cook and stir for 1-2 minutes or till thickened. Serves 6 people. This is a good stir-fry recipe!