• 10 Ratings

Done in just 25 minutes, this Pineapple-Chicken Stir-Fry recipe can be on your table quicker than takeout! Plate this pineapple stir-fry with brown rice or quinoa for a fiber-rich side dish.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • In a wok or large skillet, heat 2 teaspoons of the oil over medium-high heat. Stir-fry red onion in hot oil for 2 minutes. Add zucchini and pea pods. Stir-fry for 2 minutes more. Remove mixture from wok.

Instructions Checklist
  • Add the remaining 2 teaspoons oil to hot wok. Add chicken. Stir-fry for 2 to 3 minutes or until chicken is tender and no longer pink. Return onion mixture to wok. Add pineapple and stir-fry sauce. Cook and stir about 1 minute or until heated through. If desired, serve over brown rice with fresh pineapple wedges.


For an easy substitute, switch the chicken for thinly sliced boneless pork or peeled, deveined medium shrimp.


Bottled stir-fry sauce is a handy time-saver. We especially like Kikkoman's preservative-free version flavored with ginger and sesame oil, but any brand will work well in this dish.

Nutrition Facts

188 calories; 7 g total fat; 1 g saturated fat; 3 g polyunsaturated fat; 1 g monounsaturated fat; 54 mg cholesterol; 492 mg sodium. 465 mg potassium; 12 g carbohydrates; 1 g fiber; 8 g sugar; 19 g protein; 0 g trans fatty acid; 219 IU vitamin a; 32 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 9 mg niacin equivalents; 1 mg vitamin b6; 24 mcg folate; 0 mcg vitamin b12; 22 mg calcium; 1 mg iron;


10 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 2