Save on Pinterest

Hawaiian Stir-Fry

Georgiana Weathers of Orlando, Florida shared this recipe with a tropical twist that's sure to win raves.
  • Total Time
    Prep: 20 min. Cook: 15 min.
  • Makes
    4 servings

Ingredients

  • 1 can (8 ounces) unsweetened pineapple chunks
  • 2 tablespoons brown sugar
  • 1 tablespoon cornstarch
  • 1/3 cup water
  • 2 tablespoons reduced-sodium soy sauce
  • 1 carrot, cut into 2-inch julienne strips
  • 2 tablespoons canola oil, divided
  • 2 celery ribs, thinly sliced
  • 1 medium sweet red pepper, julienned
  • 1 medium sweet yellow pepper, julienned
  • 1 medium onion, cut into thin wedges
  • 2 cups frozen sugar snap peas, thawed
  • 1 pound boneless skinless chicken breasts, cut into 2-1/2-inch strips
  • Hot cooked rice, optional

Directions

  • Drain pineapple, reserving juice. In a small bowl, combine brown sugar and cornstarch. Stir in the water, soy sauce and reserved pineapple juice until smooth; set aside. In a large nonstick skillet or wok, stir-fry carrot in 1 tablespoon hot oil for 1 minute. Stir in the celery, sweet peppers and onion; stir-fry for 3 minutes. Add sugar snap peas; stir-fry about 1 minute longer or until vegetables are crisp-tender. Remove vegetables and keep warm.
  • In the same skillet, stir-fry chicken in remaining oil for 3-4 minutes or until no longer pink. Stir soy sauce mixture; gradually stir into skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in vegetable mixture and pineapple chunks; heat through. Serve over rice if desired.
Nutrition Facts
1-1/2 cups (calculated without rice): 314 calories, 9g fat (1g saturated fat), 66mg cholesterol, 413mg sodium, 29g carbohydrate, 5g fiber), 29g protein. Diabetic Exchanges: 3 lean meat, 3 vegetable, 1 fruit.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.

Recommended Video