This sweet and savory dish is prepared wok-style. You can substitute the chicken for pork if you like. Serve it over rice. I hope you enjoy!

Jen
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Ingredients

3
Original recipe yields 3 servings
The ingredient list now reflects the servings specified

Directions

  • Heat the oil in a wok or large skillet over medium-high heat; cook the chicken and carrots in the hot oil until the chicken is no longer pink in the center and the carrots are tender, about 5 minutes. Stir in the garlic and ginger; cook another 1 minute. Add the shallots and bell pepper; cook another 1 minute.

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  • Whisk together 3 tablespoons of the reserved liquid from the canned pineapple chunks along with the pineapple chunks, the water, soy sauce, cornstarch, vinegar, and pepper flakes; stir into the chicken and vegetable mixture and bring to a boil, stirring until the sauce thickens.

Nutrition Facts

477 calories; 14.4 g total fat; 92 mg cholesterol; 723 mg sodium. 51.4 g carbohydrates; 38 g protein; Full Nutrition

Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 4 stars
08/29/2012
Great! Lots of flavor with limited ingredients! I added a bit of curry powder too. Read More
(2)
7 Ratings
  • 5 star values: 1
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
08/29/2012
Great! Lots of flavor with limited ingredients! I added a bit of curry powder too. Read More
(2)
Rating: 4 stars
08/29/2012
Great! Lots of flavor with limited ingredients! I added a bit of curry powder too. Read More
(2)
Rating: 4 stars
07/12/2010
Delicious! Read More
(1)
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