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“A roommate made this up a few years ago. Hers was a drier style, I liked a sauce and water chestnuts. It's a pretty simple recipe, I actually have never needed to have a recipe to make it. The quantities of ingredients are truly flexible to taste and servings needed. I do salt the meat and veggies as I'm cooking, so if you are not a "salt freak" like me, remember that you will be adding soy sauce near the end. This would probably be good with asian noodles too. If your chicken breasts are small, use more to feed your crowd, it won't change the flavor of the dish a bit. Like I said really flexible:)”
1hr 25mins

Ingredients Nutrition


  1. Melt butter in large deep skillet.
  2. Cut chicken into 1" cubes and add to skillet on med to med-high heat. Salt and pepper to taste. Saute/sear until all sides of chicken have a golden brown "crust". Chicken will be almost completely cooked though. Remove and set aside.
  3. In the same pan, add 1-2 T oil if the butter is gone and add onion, celery and garlic, cook for 10 min on medium to sweat.
  4. Add bell peppers and water chestnuts and cook for 10-15 min to softed peppers.
  5. Add chicken broth and reserved pineapple juice. Scrape up any browned bits from the bottom of the pan. Bring to a simmer for 10 minute.
  6. Add chicken and pineapple tidbits. Simmer 10-15 minute.
  7. In a bowl mix soy, cornstarch and sugar. Taste and adjust ingredients to YOUR tastes.
  8. Pour into center of pan and whisk. Bring to a boil to thicken.
  9. Serve hot over cooked white rice. Top with fried chow mein noodles or fried rice noodles.

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