GINGER PINEAPPLE RECIPES

Name: Pineapple Ginger Dressing
Prep time: 5 min
Total time: 5 min
Yield: 1 cup
Ingredients: 2 tablespoons cider vinegar; 2 tablespoons sesame oil; 1 tablespoon sugar or 1 tablespoon Splenda sugar substitute; 1 teaspoon fresh ginger, grated; 1 tablespoon soy sauce; 1/2 cup pineapple juice

PINEAPPLE GINGER DRESSING RECIPE - FOOD.COM

Pineapple Ginger Dressing Recipe - Food.com image

A favorite on spring greens served with almonds and mandarin oranges. I think the pineapple juice on top of the ginger really gives it the kick.

Total Time 5 minutes

Prep Time 5 minutes

Yield 1 cup

Number Of Ingredients 6

Ingredients

2 tablespoons cider vinegar
2 tablespoons sesame oil
1 tablespoon sugar or 1 tablespoon Splenda sugar substitute
1 teaspoon fresh ginger, grated
1 tablespoon soy sauce
1/2 cup pineapple juice

Steps:

Put it all in a bottle and shake vigorously. If you like it smoother, you can throw it in a food processor.

Nutrition Facts : Calories 374.1, FatContent 27.4, SaturatedFatContent 3.9, CholesterolContent 0, SodiumContent 1009.7, CarbohydrateContent 30.3, FiberContent 0.4, SugarContent 25.5, ProteinContent 2.4

STIR-FRIED GINGER PINEAPPLE CHICKEN RECIPE | ALLRECIPES

Stir-Fried Ginger Pineapple Chicken Recipe | Allrecipes image

This is an Asian-style stir-fry recipe with no added sugar. Its sweetness comes from canned pineapple in its own juice. If you serve it with cauli-rice, it's grain-free, too!

Provided by Bibi

Categories World Cuisine Asian

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 18

Ingredients

¼ cup coconut aminos (soy-free seasoning sauce)
1 (2 inch) piece fresh ginger, peeled and minced
3 cloves garlic, minced
2 tablespoons sesame oil
2 tablespoons rice vinegar
1 tablespoon chopped fresh chives
1 teaspoon salt
? teaspoon white pepper
1?½ pounds skinless, boneless chicken breasts, cut into bite-sized pieces
2 tablespoons vegetable oil
½ onion, quartered and separated into pieces
1 red bell pepper, cut in 1-inch pieces
1 green bell pepper, cut in 1-inch pieces
1 (20 ounce) can pineapple chunks in juice, drained, juice reserved
¾ cup chicken stock
2 tablespoons arrowroot powder
2 cups cooked jasmine rice for serving, or as needed
½ cup coarsely chopped raw cashews

Steps:

Combine coconut aminos, ginger, garlic, sesame oil, rice vinegar, chives, salt, and white pepper in a 1-gallon resealable plastic bag. Add chicken to marinade and let sit at room temperature while you prepare the vegetables.
Heat a large skillet or wok over medium-high heat. Add oil to hot skillet and heat until it shimmers. Add onion and red and green bell peppers. Stir-fry until vegetables are tender-crisp, 2 to 3 minutes. Remove vegetables from skillet and set aside.
Add chicken and marinade to the same skillet and cook until chicken is white and the juices run clear, about 5 minutes. Add vegetables and drained pineapple back to the skillet and stir-fry for 3 minutes.
Pour in reserved pineapple juice and stir in arrowroot powder quickly until mixture boils and the sauce thickens, about 2 minutes.
Serve over hot rice and garnish with chopped cashews.

Nutrition Facts : Calories 664.7 calories, CarbohydrateContent 65.6 g, CholesterolContent 97 mg, FatContent 25.8 g, FiberContent 3.8 g, ProteinContent 42.4 g, SaturatedFatContent 4.7 g, SodiumContent 1275 mg, SugarContent 24.8 g

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