Pineapple-Ginger Chicken Stir-Fry

Dinner

I found the original recipe on a can of pineapple slices in the 1980s. After making it for a number of years, I lightened up the ingredients and adapted it to a quick skillet meal. My family gave it a big thumbs-up, and we've enjoyed it this way ever since!

Average Rating: 4

TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 4 servings.

Ingredients

1 can (20 ounces) unsweetened pineapple chunks
1 tablespoon cornstarch
3 tablespoons reduced-sodium soy sauce
2 tablespoons honey
1/4 teaspoon ground cinnamon
2 tablespoons canola oil, divided
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1 small onion, chopped
1 tablespoon minced fresh gingerroot
2 garlic cloves, minced
Hot cooked brown rice
Minced fresh cilantro

Instructions

1. Drain pineapple, reserving juice. Mix cornstarch, soy sauce, honey, cinnamon and reserved juice until smooth. In a skillet, heat 1 tablespoon oil over medium-high heat; saute chicken until lightly browned, 4-6 minutes. Remove from pan.
2. In same pan, saute onion, ginger and garlic in remaining oil until crisp-tender, about 2 minutes. Stir cornstarch mixture; add to pan with chicken and pineapple chunks. Bring to a boil, stirring constantly; cook and stir until sauce is thickened and chicken is cooked through, 5-7 minutes.
3. Serve with rice. If desired, sprinkle with cilantro.

Nutrition Facts

1 cup chicken mixture: 316 calories, 10g fat (1g saturated fat), 63mg cholesterol, 487mg sodium, 31g carbohydrate (26g sugars, 1g fiber), 25g protein.
Diabetic Exchanges:
3 lean meat, 1-1/2 starch, 1-1/2 fat, 1/2 fruit.