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Chicken & Pineapples

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Recipe

 

Yield

servings

Prep

20 min

Cook

20 min

Ready

40 min
Trans-fat Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
1 pound chicken breasts
boneless, skinless
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3 cloves garlic
minced
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4 teaspoons vegetable oil
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1 cup sweet red bell peppers
thinly sliced
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1 cup zucchini
diced
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8 ounces pineapple chunks
in juice
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3 tablespoons balsamic vinegar
or red wine vinegar
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1 teaspoon black pepper
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2 tablespoons sugar
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3 tablespoons all-purpose flour
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Ingredients

Amount Measure Ingredient Features
453.6 g chicken breasts
boneless, skinless
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3 cloves garlic
minced
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2E+1 ml vegetable oil
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237 ml sweet red bell peppers
thinly sliced
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237 ml zucchini
diced
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231.2 ml/g pineapple chunks
in juice
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45 ml balsamic vinegar
or red wine vinegar
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5 ml black pepper
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3E+1 ml sugar
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45 ml all-purpose flour
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Directions

Drain pineapples and save the juice in a separate bowl.

Heat oil in large cooking pan.

Sauté garlic in oil (1-2 minutes).

Add chicken strips to the oil and brown chicken on all sides, turning frequently (4-6 minutes).

Add diced zucchini and sliced red pepper to the pan and continue cooking until the vegetables become tender (3 minutes).

Combine pineapple juice, vinegar, flour, sugar and pepper in a jar and shake until blended.

Pour over chicken vegetable combo in the pan and continue cooking.

Cook over low heat, stirring frequently until sauce thickens (5-7 minutes).

Stir in pineapples.

Heat for only one more minute and serve.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 243g (8.6 oz)
Amount per Serving
Calories 32824% from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 96mg 32%
Sodium 93mg 4%
Total Carbohydrate 8g 8%
Dietary Fiber 2g 7%
Sugars g
Protein 74g
Vitamin A 17% Vitamin C 68%
Calcium 5% Iron 12%
* based on a 2,000 calorie diet How is this calculated?
 

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