“This recipe I originally found in Taste of Home. I have tweaked it a bit to suit our family's tastes. However - the sauce is true to the original recipe. I have used this recipe for a large women's group dinner (75 ladies) and there were oohs and aahs all around. Enjoy!”
READY IN:
55mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a bowl, combine sugar, cornstarch, pepper and pineapple juice until smooth. (*If you drain juice from tidbits and add apple or orange juice to make 6 oz - this works just as well.) Stir in the ketchup, lemon juice and soy sauce. Set aside.
  2. In a nonstick skillet or wok, cook chicken, carrot and onion in oil (or use veg. spray - works just as well) until chicken is browned.
  3. Add the zucchini and red and green peppers. Stir until vegetables are crisp-tender.
  4. Pour sauce that was set aside over chicken/vegetable mixture.
  5. Add pineapple.
  6. Bring to a boil; cook and stir for 2 minutes or until thickened.
  7. Serve over hot cooked rice.

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