Thai Chicken and Pineapple
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- 1.5 pound(s) boneless chicken breasts chopped into 1" cubes
- 1 tablespoon(s) fish sauce
- 1 tablespoon(s) olive oil
- 1 tablespoon(s) fresh ginger minced
- 2 teaspoon(s) garlic minced
- 2 colored peppers chopped into 1" squares
- 1 poblano pepper (seeds optional) chopped into short strips
- 8 ounce(s) canned sliced water chestnuts drained
- 3/4 cup(s) La Choy Orange Ginger Sauce (or similar)
- 20 ounce(s) pinepple chunks in juice drained (reserve some juice)
- 1-2 tablespoon(s) juice from pineapple
- cooking spray
- Chop chicken and place in plastic bowl or ziplock bag with fish sauce. Refrigerate while you chop veggies.
- Heat oil in large skillet at medium high. Add ginger and garlic, saute 30 seconds until fragrant. Add peppers and saute 3 minutes. (Note: to give the dish a nice kick, include the seeds of the poblano pepper.) Add water chestnuts for 1 more minute.Add pineapple, Orange Ginger sauce, and juice. Simmer for 1 minute. Remove to bowl.
- Spray skillet with cooking spray and add chicken. Cook and stir for about 10 minutes, until chicken is browned and cooked through. Return veggies to pan with chicken. Simmer for 1-2 minutes.
- If desired, serve with jasmine rice and a green vegetable, as pictured.
This recipe is a personal recipe added by LzbthHllr and has not been tested or endorsed by MyRecipes.
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Thai Chicken and Pineapple Recipe at a Glance
- COURSE: Main Dishes