1 can (20 oz) Pineapple chunks
1 tablespoon cornstarch
1 tablespoon olive oil
8 boneless skinless chicken thighs cut into 1/2 inch slices or chunks
2 large garlic cloves, minced
1 medium red bell pepper, large diced
1 medium yellow sweet onion, diced
1 tablespoon minced fresh ginger
1 1/2 cup fresh snow peas, cut into halves or quarters
1/2 cup chicken stock
2 tablespoons soy sauce
1 tablespoon hoisin or stir-fry sauce
1/4 teaspoon ground cinnamon
2 tablespoons honey
salt to taste
4 cups cooked white rice

Drain pineapple, reserving juice; mix 1/4 cup juice with cornstarch; set aside. Heat a wok or large skillet over medium high heat. Add oil and chicken; brown for 5 minutes. Add garlic, bell pepper, onion and ginger; saute 3 minutes. Add snow peas and remaining pineapple juice, chicken stock, soy sauce, hoisin or stir-fry sauce, cinnamon and honey. Cook an additiona 5 minutes or until the internal temperature of the chicken reaches 165F. Add pineapple and cornstarch mixture, cooking until sauce thickens. Salt to taste.  Serve over rice.  Serves 6-8.

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