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Pineapple-Ginger Chicken Stir-Fry

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! —Sue Gronholz, Beaver Dam, Wisconsin
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings


  • 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, optional


  • 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.
  • 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.
  • Serve with rice. If desired, sprinkle with cilantro.

Test Kitchen tips
  • Cubing chicken is easier if it’s slightly frozen.
  • Don’t forget to stir the cornstarch mixture again before adding it to the hot pan. The cornstarch settles and will leave the sauce lumpy if it isn’t mixed.
  • 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.

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    • dmkinsey
      Oct 11, 2020

      This is a keeper. Delicious flavor. I served egg rolls on the side. I think I'll add julienned red peppers to the vegetables next time.

    • WENDY
      Jul 11, 2020

      Sorry, I just don't get why there is cinnamon in this recipe. Somehow cinnamon on chicken doesn't make sense to me. It was not to my taste. It would have been okay without it, though sort of sweet. Plus I used my cast iron frying pan and after I cleaned it I had to sauté garlic and onions in it to get rid of the cinnamon smell.

    • Gr8Ci3
      Jul 9, 2020

      Yummy! Tried and it is a keeper. A few adaptions, 1/2 teaspoon of honey which I think it could be completely omitted. No ginger, I did not have any. A dash of cinnamon. Cauliflower rice instead of regular rice. Thank you Sue!

    • ryanswife
      Jul 7, 2020

      Not one of the better recipes I've tried , My husband doesn't like pineapple cooked, but he was willing to try this. I don't think I will make this anymore. It was disappointing because usually Taste of Home has really good recipes.

    • Krisss
      Apr 24, 2020

      Must be an American recipe because it tastes more of dessert than food Skip the honey and the cinnamon and it might be good

    • GGByers
      Dec 6, 2019

      OMG I made this recipe EXACTLY as written for a bunco potluck. The dish was almost literally licked dry. LOL needless to say I had to reprint the recipe 11 additional times. Thank you Sue for sharing the recipe.

    • Diane
      Jun 9, 2019

      I added a cup of chicken stock and omitted the cinnamon, plus added sauteed sweet pepper, and onion, and celery cut on the diagonal and this turned out 5* p.s. it really did need chicken stock.

    • gunslinger
      Apr 19, 2018

      Made this for supper tonight and it was very good. My husband wants me to make it sometime using shrimp instead of chicken. The flavors blend nicely to make a delicious sauce for the rice.

    • browns19fan
      Apr 4, 2018

      Very good! I made a half-recipe for the two of us and we enjoyed it. Next time I will try it without the cinnamon.

    • Rosemary Swope
      Feb 24, 2018

      When we got our Simple and Delicious magazine for February/March 2018 I couldn't wait to try this. Had this delicious dish for dinner tonight. The cinnamon really gives it a great flavor! Thank you Sue for sharing your recipe.