Chicken Stirfry with Pineapple and Red Pepper

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 428.4
  • Total Fat: 15.6 g
  • Cholesterol: 68.4 mg
  • Sodium: 251.4 mg
  • Total Carbs: 41.2 g
  • Dietary Fiber: 4.5 g
  • Protein: 29.2 g

View full nutritional breakdown of Chicken Stirfry with Pineapple and Red Pepper calories by ingredient

Number of Servings: 1


    1 Chicken Breast or 4 tenders
    2 tbsp Iron Chef Thai Sweet Chilli Sauce
    1 Medium Rd Pepper
    1/2 cup Pineapple Chunks
    1 tbsp Ginger, ground
    1 tbsp Garlic,
    1 tbsp Olive Oil
    1 Jalapeno Peppers (optional)


Be careful of cross-contamination; The spatula you use when you begin stir frying the chicken should not be used later in the recipe unless you wash it after that step.


Begin by chopping the peppers, and straining the pineapple, set all aside in a bowl and add ginger and garlic. Cube chicken and place in a lightly oiled pan on medium high heat. Cook for roughly five minutes making sure all pieces are done throughout.

Remove cooked chicken and set aside. Add vegetables to the pan and stir fry for one minute. Add Sweet Chili sauce, stir fry for one additional minute, add cooked chicken, stir fry for about two minutes or until the sauce is a nice thick consistency.

Enjoy as-is, or over a bed of rice.

Serving Size: Makes meal for one