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Asian Chicken, Peppers, Pineapple and Rice

Saved in 54 recipe boxes and 4 cookbooks
Asian Chicken, Peppers, Pineapple and Rice Asian Chicken, Peppers, Pineapple and Rice

Quick and easy, great for a fast weeknight meal. Nice balance of flavours!













Trans-fat Free, Good source of fiber


1 tablespoon cornstarch
4 tablespoons soy sauce, tamari
low sodium
1 tablespoon peanut oil
or vegetable oil
1 each onions
finely diced
1 each sweet red bell peppers
1 each green bell peppers
2 cloves garlic
1 pound chicken breast halves, boneless, skinless
cut into cubes
8 ounces pineapple chunks
in juice
3 tablespoons brown sugar
2 tablespoons vinegar
½ teaspoon ginger
2 cups rice, cooked
* not incl. in nutrient facts


Do not drain the pineapple.

In a small bowl combine the cornstarch, soy sauce and 2 tablespoons of pineapple juice, set aside.

Heat ½ of the oil in a heavy non-stick skillet over medium-high heat.

Sauté the onion for 2 or 3 minutes then add the red and green bell peppers and garlic. Continue stir-frying for another 2 to 3 minutes. Remove the vegetables from the skillet and set aside (keep warm).

Add the remaining oil to the skillet and cook chicken cubes until white and just cooked through. This doesn't take long, about 5 minutes, don't overcook or the chicken will dry out.

Add the vegetables into the skillet with the chicken.

Add the pineapple chunks (or tidbits), juice, brown sugar, vinegar and minced ginger.

Heat to boiling, then add the cornstarch mixture.

Stir constantly until sauce is thickened and heated through.

Serve immediately over hot cooked white rice.

First published: last updated: 2015-11-28

4 stars - based on 4 ratings, best: 5, worst: 0, reviews: 4


over 1 year

over 3 years

over 3 years


over 3 years

Quick and easy, great for a fast weeknight meal. Nice balance of flavors although I made a few modifications. I left out the brown sugar it was sweet enough with the pineapple. I also added a teaspoon of sesame oil when cooking the chicken for a bit more authentic flavor, and we doubled the garlic and ginger. Very nice, light and fragrant, with the rice it made a colorful meal.



Nutrition Facts

Serving Size 362g (12.8 oz)
Amount per Serving
Calories 42616% of calories from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 96mg 32%
Sodium 995mg 41%
Total Carbohydrate 16g 16%
Dietary Fiber 3g 11%
Sugars g
Protein 79g
Vitamin A 22% Vitamin C 115%
Calcium 6% Iron 17%
* based on a 2,000 calorie diet How is this calculated?

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