PINEAPPLE AND PEPPER RECIPES

STIR-FRIED CHICKEN WITH PINEAPPLE AND PEPPERS RECIPE ...

Stir-Fried Chicken With Pineapple and Peppers Recipe ... image

Here's an easy way to get low-fat protein (in the chicken breast) and lots of vitamins (in the scallions, peppers and pineapple). Plus, the dab of fresh ginger soothes stomachs and fights inflammation and blood clots.

Provided by USA WEEKEND columnist Jean Carper

Yield 6 servings

Number Of Ingredients 12

Ingredients

¼ cup reduced-salt soy sauce
2 tablespoons white wine vinegar
2 tablespoons mirin (sweetened Asian wine)
1 teaspoon grated ginger root
2 crushed garlic cloves
1 tablespoon cornstarch
2 tablespoons oil, preferably sesame oil
1 pound boneless, skinless chicken breast, cut in 1-inch pieces
6 large green onions, cut in 1-inch pieces
2 cups fresh or frozen pepper strips
1 (20 ounce) can chunk pineapple in juice
¼ cup sliced almonds

Steps:

Combine first six ingredients; stir well.
Heat oil in a large skillet and stir-fry chicken until brown and done, about 5 minutes. Remove. Add green onions, peppers and pineapple to the skillet; heat through. Pour in sauce and stir until thickened. Return chicken to skillet; heat through. Serve with brown rice; top with optional almonds.

Nutrition Facts : Calories 238.1 calories, CarbohydrateContent 21 g, CholesterolContent 43.9 mg, FatContent 7.7 g, FiberContent 2.2 g, ProteinContent 20.2 g, SaturatedFatContent 1.1 g, SodiumContent 411.6 mg, SugarContent 12.9 g

PINEAPPLE PEPPER CHICKEN RECIPE: HOW TO MAKE IT

Pineapple Pepper Chicken Recipe: How to Make It image

I came up with this recipe years ago by combining a couple of family favorites. Easy and versatile, it's great for potlucks. I can make the sauce ahead and use all wings or leg quarters when they're on sale. This is a welcome entree at senior citizen fellowship dinners. —Phyllis Minter, Wakefield, Kansas

Provided by Taste of Home

Categories Dinner

Total Time 01 hours 30 minutes

Prep Time 30 minutes

Cook Time 60 minutes

Yield 12 servings.

Number Of Ingredients 14

Ingredients

4 cups unsweetened pineapple juice
2-1/2 cups sugar
2 cups white vinegar
1-1/2 cups water
1 cup packed brown sugar
2/3 cup cornstarch
1/2 cup ketchup
6 tablespoons reduced-sodium soy sauce
2 teaspoon chicken bouillon granules
3/4 teaspoon ground ginger
2 broiler/fryer chickens (3 to 3-1/2 pounds each), cut up
3 tablespoons canola oil
1 can (8 ounces) pineapple chunks, drained
1 medium green pepper, julienned

Steps:

Preheat oven to 350°. In a large saucepan, combine first 10 ingredients; stir until smooth. Bring to a boil; cook and stir 2 minutes or until thickened. Set aside. In a large skillet over medium-high heat, brown chicken in oil on all sides. , Place chicken in two greased 13x9-in. baking dishes. Pour sauce over chicken. Bake, uncovered, 45 minutes or until chicken juices run clear. Add pineapple and green pepper; bake 15 minutes or until heated through.

Nutrition Facts : Calories 483 calories, FatContent 11g fat (2g saturated fat), CholesterolContent 44mg cholesterol, SodiumContent 766mg sodium, CarbohydrateContent 83g carbohydrate (73g sugars, FiberContent 1g fiber), ProteinContent 15g protein.

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