Pineapple Chicken Stir-Fry
Pineapple Chicken Stir-Fry
I don’t cook “Asian” type meals very often. Mostly because they primarily have rice or noodles. Also, because most recipes call for too many ingredients or odd sounding ingredients that I have to find at an Asian market. Which I’m not totally against and is quite fun! However, not very conducive to an everyday type of meal.
I believe I have mentioned before, my favorite way to create a meal with some Asian flavor is with an Asian style salad dressing – most commonly the one from Kraft but other brands make a similar style.
The recipe I most often make with this dressing is Asian Chicken Bowl. One of our faves. This was a new meal for me and I found it to be quite tasty.
The pineapple does provide more carbs/sugar because it’s fruit. Natural sugar! But sugar nonetheless. So, if you are watching carbs/sugars or your dietitian told you to hold off for a bit, either skip it or don’t put it on your plate.
Super easy, super tasty…I hope you super enjoy!
Pineapple Chicken Stir-Fry
Ingredients
- 1 lb boneless, skinless chicken breast, cubed
- 2 cups sugar snap peas, trimmed
- 1 large red pepper, cut to 1 inch pieces
- 3/4 cup fresh pineapple chunks or in natural sugar if canned
- 1/4 cup light Asian salad dressing can substitute teriyaki sauce if needed
Instructions
- Heat a skillet to medium high heat and coat with cooking spray.
- Add chicken, sugar snap peas, peppers and garlic. Stir fry for about 6 to 8 minutes- until chicken is done.
- Add pineapple and stir fry another 2 minutes. Add in dressing, cook for a 2-3 minutes.
- Remove and serve.