Quick Pineapple Chicken Stir Fry

Add some sweetness to your stir fry-days with juicy pineapple and crisp red peppers. These Asian stand-by ingredients bring out the savory flavor of Grilled & Ready® chicken strips.
  • Prep Time 10 minutes
  • Cook Time 15 minutes
  • Serves 4
  • Calories 350
  • Calories 350
  • Total Fat 6 g
  • Cholesterol 65 mg
  • Sodium 880 mg
  • Total Carbohydrate 50 g
  • Protein 25 g
  • Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique.
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Ingredients

  • 12 ounces Fully Cooked Refrigerated Grilled Chicken Breast Strips
  • 2 cups rice
  • 8 ounces pineapple chunks
  • 3/4 cup pineapple juice, unsweetened
  • 3 tablespoons teriyaki sauce
  • 4 teaspoons cornstarch
  • 1 tablespoon brown sugar
  • 1 tablespoon cooking oil
  • 2 medium carrots, julienne strips about 1 cup
  • 6 ounces frozen pea pods
  • 1 red bell pepper, chopped

Cooking Instructions

  1. Prepare rice according to package directions.
  2. Drain pineapple, reserving juice; combine with additional juice to make 1 1/4 cups. Mix juice, teriyaki sauce, cornstarch and brown sugar in bowl. Set aside.
  3. Heat oil in a wok or large skillet over high heat. Stir-fry carrots for 4 minutes or until crisp-tender. Stir in juice mixture, pineapple, pea pods and red pepper. Cook and stir until sauce is thickened and bubbly. Continue stirring 2 minutes more. Stir in Grilled & Ready Chicken Breast Strips and heat through.
  4. Serve chicken mixture over rice.
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