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Pineapple Chicken with Spaghetti

From Canton, Ohio, Cheryl Harris shared the recipe for this stir-fry that's full of crisp-tender veggies. Chunks of pineapple add a colorful burst of fruity goodness to every forkful.
  • Total Time
    Prep: 10 min. Cook: 25 min.
  • Makes
    6 servings

Ingredients

  • 8 ounces uncooked spaghetti, broken in half
  • 1 can (20 ounces) unsweetened pineapple chunks
  • 1 large green pepper, julienned
  • 2 medium carrots, thinly sliced
  • 3 green onions, chopped
  • 1 tablespoon minced fresh gingerroot
  • 1 tablespoon canola oil
  • 1 pound boneless skinless chicken breasts, cut into 1-inch strips
  • 1 garlic clove, minced
  • 4 teaspoons cornstarch
  • 1/4 cup reduced-sodium soy sauce

Directions

  • Cook spaghetti according to package directions; drain. Drain pineapple, reserving juice; set aside. In a large nonstick skillet or wok, stir-fry green pepper, carrots, onions and ginger in oil for 3 minutes. Add chicken and garlic; stir-fry for 5 minutes or until chicken is no longer pink. Add the spaghetti and pineapple; stir-fry for 1 minute. In a small bowl, combine the cornstarch, soy sauce and reserved pineapple juice until smooth; pour over chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.
Nutrition Facts
1-1/3 cups: 346 calories, 5g fat (1g saturated fat), 45mg cholesterol, 464mg sodium, 50g carbohydrate (0 sugars, 4g fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable, 1 fruit.
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