Stir-Fried Chicken With Pineapple and Peppers


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.

6 servings


  • 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 (Optional)


  1. Combine first six ingredients; stir well.

  2. 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.


Copyright 2004 Jean Carper. Printed first in USA WEEKEND. All rights reserved.

Nutrition Facts (per serving)

238 Calories
8g Fat
21g Carbs
20g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 238
% Daily Value *
Total Fat 8g 10%
Saturated Fat 1g 6%
Cholesterol 44mg 15%
Sodium 412mg 18%
Total Carbohydrate 21g 8%
Dietary Fiber 2g 8%
Total Sugars 13g
Protein 20g
Vitamin C 55mg 277%
Calcium 58mg 4%
Iron 2mg 9%
Potassium 519mg 11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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