“This east Asian recipe is posted in preparation for my participation in the World Tour 4!”
READY IN:
22mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Open canned pineapple and reserve 1/2 cup juice.
  2. In a medium non-metallic bowl, combine brown sugar, ketchup, vinegar, reserved pineapple juice, soy sauce, salt and 2 teaspoons of the cornstarch. Whisk until dissolved and set aside.
  3. In resealable plastic bag, combine flour and remaining cornstarch.
  4. Add chicken to flour mixture; seal bag and shake to coat.
  5. Transfer chicken to cutting board and lightly spray both sides with cooking spray.
  6. In large skillet over medium-high temperature, heat 1 teaspoon canola oil; swirl to coat the bottom of skillet.
  7. Cook chicken on one side for 4 minutes or until golden on the bottom.
  8. Turn chicken and pour in remaining oil, spreading as much as possible.
  9. Cook another 4 minutes until golden and chicken is no longer pink in the center.
  10. Transfer to a plate and cover to keep warm.
  11. To the same skillet, add carrots, onion and red bell pepper. Cook on medium high heat, stirring occasionally, for 2 or 3 minutes or until tender-crisp.
  12. Make a well in center of vegetables.
  13. Pour pineapple juice mixture into the well; cook 1 or 2 minutes stirring the juice mixture occasionally until thickened.
  14. Add pineapple chunks; stir vegetables and pineapple chunks into the sauce.
  15. Add chicken and cook 2 or 3 minutes more, stirring occasionally, until heated through.
  16. Serve and enjoy!

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