Pineapple-Chicken Stir Fry
- Number of Servings: 4
Ingredients
*Extra Light Olive Oil, 1 tbspOnions, raw, 1 medium (2-1/2" dia) *Dole Pineapple Chunks in 100% Pineapple juice No Sugar Added, 1.4 cup *Edamame, Shelled, Frozen, 1.5 cupChicken Breast, no skin, 1 breast, bone and skin removedHoney, 1 tbsp *Balsamic Vinegar, 1 tbsp Garlic, 1 clove
Makes 4 servings.
Original Recipe (https://www.diabeticlivingonline.com/recipe/chicken/pineapple-chicken-stir-fry/) :
4 teaspoons cooking oil
1 medium red onion, halved lengthwise and sliced
1/4 of a fresh pineapple, peeled, cored, and cut into bite-size pieces
3/4 cup zucchini cut into thin bite-size strips
3/4 cup trimmed fresh pea pods
3 skinless, boneless chicken breast halves (12 ounces total), cut into thin bite-size strips
3 tablespoons bottled stir-fry sauce
1. In a wok or large skillet, heat 2 teaspoons of the oil over medium-high heat. Stir-fry red onion in hot oil for 2 minutes. Add pineapple pieces, zucchini, and pea pods. Stir-fry for 2 minutes more. Remove mixture from wok.
2. Add the remaining 2 teaspoons oil to hot wok. Add chicken. Stir-fry for 2 to 3 minutes or until chicken is tender and no longer pink. Return onion mixture to wok. Add stir-fry sauce. Cook and stir about 1 minute or until heated through. If desired, serve with fresh pineapple wedges. Makes 4 servings.
Nutrition Facts Per Serving:
Servings: 4 servings
Calories 181
Total Fat (g) 6
Saturated Fat (g) 1
Cholesterol (mg) 49
Sodium (mg) 440
Carbohydrate (g) 11
Fiber (g) 1
Protein (g) 21
Number of Servings: 4
Recipe submitted by SparkPeople user AYRSHIREGRL93.
Original Recipe (https://www.diabeticlivingonline.com/recipe/chicken/pineapple-chicken-stir-fry/) :
4 teaspoons cooking oil
1 medium red onion, halved lengthwise and sliced
1/4 of a fresh pineapple, peeled, cored, and cut into bite-size pieces
3/4 cup zucchini cut into thin bite-size strips
3/4 cup trimmed fresh pea pods
3 skinless, boneless chicken breast halves (12 ounces total), cut into thin bite-size strips
3 tablespoons bottled stir-fry sauce
1. In a wok or large skillet, heat 2 teaspoons of the oil over medium-high heat. Stir-fry red onion in hot oil for 2 minutes. Add pineapple pieces, zucchini, and pea pods. Stir-fry for 2 minutes more. Remove mixture from wok.
2. Add the remaining 2 teaspoons oil to hot wok. Add chicken. Stir-fry for 2 to 3 minutes or until chicken is tender and no longer pink. Return onion mixture to wok. Add stir-fry sauce. Cook and stir about 1 minute or until heated through. If desired, serve with fresh pineapple wedges. Makes 4 servings.
Nutrition Facts Per Serving:
Servings: 4 servings
Calories 181
Total Fat (g) 6
Saturated Fat (g) 1
Cholesterol (mg) 49
Sodium (mg) 440
Carbohydrate (g) 11
Fiber (g) 1
Protein (g) 21
Number of Servings: 4
Recipe submitted by SparkPeople user AYRSHIREGRL93.
Nutritional Info Amount Per Serving
- Calories: 241.4
- Total Fat: 6.5 g
- Cholesterol: 34.2 mg
- Sodium: 70.3 mg
- Total Carbs: 24.7 g
- Dietary Fiber: 4.2 g
- Protein: 20.0 g
Member Reviews