PINEAPPLE PORK STIR-FRY
There's no need for takeout when you've got this pineapple pork recipe in your collection. Omit the cayenne pepper if serving young kids. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Drain pineapple, reserving 1/4 cup juice; set aside. In a small bowl, combine 2 tablespoons cornstarch, 1 tablespoon water, garlic powder and 1 tablespoon reserved pineapple juice. Pour into shallow dish; add pork and turn to coat. , In a small bowl, combine the soy sauce, brown sugar, ginger, cayenne and remaining water, cornstarch and reserved pineapple juice until smooth; set aside., In a large skillet or wok over medium-high heat, stir-fry pork in 1 tablespoon oil until no longer pink; remove and keep warm., Stir-fry the broccoli, carrots and onion in remaining oil until tender. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add pork and pineapple; heat through. Serve with rice.
Nutrition Facts : Calories 230 calories, Fat 7g fat (1g saturated fat), Cholesterol 42mg cholesterol, Sodium 1295mg sodium, Carbohydrate 21g carbohydrate (13g sugars, Fiber 2g fiber), Protein 19g protein.
PINEAPPLE CHICKEN STIR FRY
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Place a large skillet over medium-high heat. Add the oil and butter. When the butter is melted and the oil is hot, add the chicken, bell peppers and the whites of the scallions. Cook, stirring occasionally, until the chicken is browned and cooked through, about 5 minutes.
- Meanwhile, make the sauce. Add the soy sauce, rice vinegar, cornstarch, ginger, chile paste, garlic and 2 tablespoons of the reserved pineapple juice to a mason jar. Secure the lid and shake until mixed thoroughly, then set aside.
- Mix together the fried onions, peanuts, sesame seeds and chile-lime seasoning in a small bowl. Set aside.
- When the chicken has cooked through, add the drained pineapple and stir to combine. Give the sauce a final shake and add it to the skillet. Allow the sauce to come to a boil and thicken, about 1 minute.
- Serve over the rice, garnishing with the peanut mixture and reserved scallion greens.
STIR-FRIED CHICKEN WITH PINEAPPLE AND PEPPERS
Here's an easy way to get low-fat protein (in the chicken breast) and lots of vitamins (in the scallions, peppers and pineapple). Plus, the dab of fresh ginger soothes stomachs and fights inflammation and blood clots.
Provided by USA WEEKEND columnist Jean Carper
Categories World Cuisine Recipes Asian Chinese
Yield 6
Number Of Ingredients 12
Steps:
- Combine first six ingredients; stir well.
- Heat oil in a large skillet and stir-fry chicken until brown and done, about 5 minutes. Remove. Add green onions, peppers and pineapple to the skillet; heat through. Pour in sauce and stir until thickened. Return chicken to skillet; heat through. Serve with brown rice; top with optional almonds.
Nutrition Facts : Calories 238.1 calories, Carbohydrate 21 g, Cholesterol 43.9 mg, Fat 7.7 g, Fiber 2.2 g, Protein 20.2 g, SaturatedFat 1.1 g, Sodium 411.6 mg, Sugar 12.9 g
CHICKEN PINEAPPLE STIR-FRY
The brown sugar called for in this recipe gives the chicken a superior taste. -Mel Miller, Perkins, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Drain pineapple, reserving the juice; set pineapple aside. In a small bowl, combine cornstarch and reserved juice until smooth. Stir in the vinegar, ketchup, brown sugar, soy sauce and ginger; set aside., In a wok or large skillet, stir-fry the chicken in 2 tablespoons oil for 5-6 minutes or until no longer pink; sprinkle with garlic salt. Remove and keep warm. , Stir-fry the carrots in remaining oil for 4 minutes. Add green pepper; cook and stir until vegetables are crisp-tender. Add chicken and pineapple., Stir pineapple juice mixture; pour into pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add the tomato wedges. Serve with rice.
Nutrition Facts : Calories 283 calories, Fat 9g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 492mg sodium, Carbohydrate 24g carbohydrate (0 sugars, Fiber 2g fiber), Protein 28g protein. Diabetic Exchanges
EASY PINEAPPLE CHICKEN
An easy weeknight dinner, this quick chicken stir-fry with pineapple is as delicious as it is colorful! Serve with rice for a complete meal, or fried rice for a treat. Add red chile flakes to the mix if you want something sweet and spicy!
Provided by Natasha
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Stir-Fry
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Combine soy sauce, 2 tablespoons olive oil, paprika, and salt in a bowl. Add chicken strips and let marinate while preparing the remaining ingredients.
- Heat the remaining 1 tablespoon of olive oil in a wok. Add bell pepper and stir-fry for 3 minutes. Add scallions and cook for 2 more minutes. Remove chicken from marinade and add to the wok; discard marinade. Cook, stirring occasionally, until chicken is cooked through and no longer pink in the centre, 10 to 15 minutes.
- Combine pineapple juice and cornstarch in a bowl; mix together. Add pineapple chunks to the skillet and cook for 2 to 3 minutes. Pour in pineapple juice mixture and bring to a boil. Simmer until sauce has thickened, about 3 minutes.
Nutrition Facts : Calories 307.3 calories, Carbohydrate 22 g, Cholesterol 64.6 mg, Fat 13.1 g, Fiber 3 g, Protein 26.1 g, SaturatedFat 2.2 g, Sodium 782.9 mg, Sugar 14.9 g
CHICKEN PINEAPPLE STIR- FRY
Make and share this Chicken Pineapple Stir- Fry recipe from Food.com.
Provided by MizzNezz
Categories Sauces
Time 22m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Mix first 7 ingredients with reserved 1/4 cup pineapple juice in small bowl.
- In large skillet, stir-fry chicken in hot oil 5 minutes.
- Add vegetables, stir-fry 4 more minutes.
- Stir in pineapple and sauce, heat through.
- Serve over rice.
Nutrition Facts : Calories 179.7, Fat 6.6, SaturatedFat 1, Cholesterol 48.4, Sodium 786.8, Carbohydrate 12.4, Fiber 0.5, Sugar 10.5, Protein 17.6
CHICKEN AND PINEAPPLE STIR-FRY
We love how the snappy veggies and pineapple make this stir-fry taste fresh and bright. Add brown sugar and you get a sweet-and-sour dish that's packed with flavor. -DeEtta Rasmussen, Fort Madison, Iowa
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 18
Steps:
- Drain pineapple, reserving juice; set pineapple aside. In a small bowl, mix pineapple juice, cornstarch and ginger until smooth. Stir in broth, brown sugar, soy sauce and molasses., In a large resealable plastic bag, combine flour and seasonings. Add chicken, a few pieces at a time; close bag and shake to coat., In a large skillet, heat 4 tablespoons oil over medium heat. Add chicken; cook and stir until no longer pink. Remove from pan; discard cooking juices., Stir-fry vegetables in remaining oil until crisp-tender. Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Return chicken to pan. Add reserved pineapple; heat through. Serve with rice.
Nutrition Facts : Calories 427 calories, Fat 20g fat (3g saturated fat), Cholesterol 49mg cholesterol, Sodium 941mg sodium, Carbohydrate 43g carbohydrate (22g sugars, Fiber 3g fiber), Protein 21g protein.
PINEAPPLE CHICKEN STIR-FRY
Frozen vegetables and canned pineapple make this colorful tender chicken dish so convenient without sacrificing any flavor.-Renee Endress, Galva, Illinois
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the first six ingredients; set aside. In a large skillet or wok, stir-fry chicken in oil for 5-6 minutes or until chicken juices run clear. Add the vegetables; stir-fry for 3-4 minutes or until crisp-tender. Stir in pineapple and reserved soy sauce mixture; heat through. Serve with rice.
Nutrition Facts : Calories 232 calories, Fat 7g fat (0 saturated fat), Cholesterol 44mg cholesterol, Sodium 877mg sodium, Carbohydrate 21g carbohydrate (0 sugars, Fiber 1g fiber), Protein 21g protein.
PORK AND PINEAPPLE STIR FRY
I'm not normally a fan of fruit's mixed in with my protein but have to admit I really like this recipe. This is fairly easy to make and tastes better than any restaurant for sure.
Provided by Shock55
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Prepare rice according to package instructions and keep warm. Should give you about 4 cups prepared.
- Mix 2 tablespoons cornstarch with 2 tablespoons soy sauce and ginger and coat pork.
- Drain pineapple keeping a 1/2 cup of the juice and set pineapple aside.
- Combine the 1/2 cup of pineapple juice with 1 tablespoon cornstarch and 1/4 cup soy sauce and set aside.
- Heat oil and stir fry pork for 2 minutes. Add peas and pepper and stir fry another 2 minutes. Add sauce mixture and pineapple and cook on medium heat until it boils and thickens.
- Serve over rice.
PORK AND PINEAPPLE CHICKEN STIR-FRY
Provided by ReadySetEat
Time 15m
Yield 2
Number Of Ingredients 8
Steps:
- Heat oil in deep skillet or wok set over medium-high heat. Season pork with salt and pepper; sauté for 3 to 5 minutes or until browned. Remove from skillet; set aside.
- Add bok choy, pineapple and 1/4 cup (60 mL) of reserved pineapple juice to skillet; stir-fry for 3 minutes or until bok choy is just wilted.
- Meanwhile, cook rice according to package directions.
- Return pork to skillet along with VH® Teriyaki Stir-Fry Sauce; cook for 3 to 5 minutes or until heated through. Spoon stir-fry over cooked rice.
Nutrition Facts : @id https
SWEET AND SOUR STIR-FRIED PORK WITH PINEAPPLE
Steps:
- Cook the rice according to package directions (about 45 minutes cook time). Meanwhile, in a small bowl or measuring cup, whisk together the soy sauce, vinegar and sugar. Slice the pork into 1/2-inch-thick rounds, then slice again to make 1/2-inch-wide strips. Place the pork in a medium bowl and sprinkle with the cornstarch and salt and pepper, and toss to coat. In a large skillet or wok, heat the oil over high heat until very hot. Add the pork and stir-fry until the pork is almost cooked through and begins to brown, about 2 minutes. Add the garlic and bell peppers and stir-fry until the vegetables begin to soften, about 5 minutes. Add the pineapple and scallions and continue to stir-fry until the pork is cooked through and the vegetables are tender, 1 to 2 minutes longer. Whisk the soy sauce mixture and add it to skillet. Cook until the sauce thickens, 2 to 3 minutes.
PORK AND PINEAPPLE STIR-FRY
Make and share this Pork and Pineapple Stir-Fry recipe from Food.com.
Provided by selizhicks
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook rice in 1 ½ cups of the water as directed on package.
- Meanwhile, in small bowl, mix 3 tablespoons of the brown sugar, the cornstarch, ginger, red pepper, if desired, the remaining ½ cup water, the soy sauce and reserved 2 tablespoons pineapple liquid; set aside.
- Heat 12-inch nonstick skillet over medium-high heat. Add drained pineapple chunks; sprinkle with remaining 1 tablespoon brown sugar. Cook 5 minutes, turning chunks occasionally.
- Remove pineapple from skillet; set aside. In same skillet, cook and stir pork over medium-high heat 2 minutes.
- Add coleslaw mix; cook and stir 3 to 6 minutes or until pork is no longer pink in the center and cabbage is tender.
- Stir pineapple and cornstarch mixture into pork mixture; cook and stir 3 minutes or until pork is glazed and sauce is slightly thickened. Serve over rice.
PORK 'N' PINEAPPLE STIR-FRY
I believe this recipe was taken from a very, very old copy of the Canadian version of Reader's Digest, and I think the lady who contributed it was a Canadian marathon runner. For a really spectacular presentation, cut a pineapple in half; use the pulp in this recipe and pile the stir-fry into the shell. An abolutely amazing recipe, I think, but judge for yourself. It is tasty and relatively simple and quick to prepare. (Note: I sometimes add about a cup of mushrooms, too - you can play with the veggie content. I also serve Soy sauce on the side.)
Provided by Gwen35
Categories Pork
Time 25m
Yield 2-3 serving(s)
Number Of Ingredients 13
Steps:
- Melt butter or margarine in a large, heavy skillet.
- Toss onions with garlic in butter over medium heat until just softened.
- Add pork and brown lightly two or three minutes per side. Remove meat and set aside.
- Toss peppers, pineapple, ginger, thyme, salt, pepper and chilies (if using) into the skillet and cook briefly.
- Sprinkle with flour and add milk, stirring well, bringing it just to the boil.
- Lower heat and cook, stirring for a few minutes until sauce is smooth and lightly thickened.
- Return pork to pan and heat through.
- Adjust seasonings.
- Great served with rice or noodles.
Nutrition Facts : Calories 607.9, Fat 28.7, SaturatedFat 14.4, Cholesterol 197.3, Sodium 1132.9, Carbohydrate 35.3, Fiber 3.4, Sugar 21.2, Protein 53
PORK 'N' PINEAPPLE STIR-FRY
A light sweet-and-sour sauce gently coats lean pork and mixed vegetables in this colorful stir-fry. Ginger and garlic give it zip, and pineapple adds a touch of the tropics. -Rebecca Baird, Salt Lake City, Utah
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 19
Steps:
- Place flour and 1 tablespoon soy sauce in a large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate for 30 minutes., In a small bowl, combine the cornstarch, broth, brown sugar, vinegar, sherry, sesame oil, white pepper and remaining soy sauce until smooth; set aside., In a large skillet or wok, stir-fry pork in 1 teaspoon canola oil for 4-8 minutes or until meat is tender. Remove with a slotted spoon and keep warm., Stir-fry the onion, carrots and ginger in remaining oil for 3-4 minutes. Add garlic; cook 1 minute longer. Add the pineapple, red pepper and green onions; stir-fry for 3-4 minutes or until vegetables are crisp-tender., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Return pork to the pan; heat through. Serve with rice if desired.
Nutrition Facts : Calories 227 calories, Fat 5g fat (1g saturated fat), Cholesterol 42mg cholesterol, Sodium 652mg sodium, Carbohydrate 26g carbohydrate (15g sugars, Fiber 2g fiber), Protein 18g protein. Diabetic Exchanges
ORANGE-PINEAPPLE PORK STIR FRY
Fruit and pork stir fry served over rice.
Provided by Heather
Time 45m
Yield 4
Number Of Ingredients 18
Steps:
- Whisk 3 tablespoons flour and 2 tablespoons water for sauce together in a 3-quart saucepan until well combined.
- Mix 1 1/2 cup water, brown sugar, rice vinegar, lemon juice, orange juice, garlic, and onion powder together in a bowl. Slowly add to the flour-water mixture in the saucepan while stirring. Bring to boil over medium-high heat. Continue to cook and stir until sauce has thickened, 3 to 5 minutes. Remove from the heat.
- Combine 1/4 cup flour, salt, and pepper for pork in a resealable plastic bag. Cut pork into bite-sized pieces; drop into the flour mixture and shake until well coated.
- Melt butter in a 5-quart skillet over medium heat. Add pork pieces and and cook until browned, 3 to 5 minutes. Add carrots and sauce and bring to a simmer. Simmer for 5 minutes, stirring occasionally. Add pineapple and orange and simmer for 5 more minutes.
- Serve over cooked rice.
Nutrition Facts : Calories 536.1 calories, Carbohydrate 94.8 g, Cholesterol 51.4 mg, Fat 10.4 g, Fiber 3 g, Protein 18.1 g, SaturatedFat 5.3 g, Sodium 246 mg, Sugar 68.1 g
PORK PINEAPPLE STIR-FRY
An easy-to-prepare week-night meal, this recipe can be made in one skillet or wok, making cleanup a breeze. Pork combined with fresh crisp vegetables and a touch of pineapple creates a colorful meal that can be served over rice.
Provided by Chef mariajane
Categories One Dish Meal
Time 30m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- In a medium bowl, toss pork with cornstarch until coated; season with salt and pepper.
- In a large nonstick skillet or wok, heat oil over medium-high heat; brown pork, tossing often, for about 3 minutes.
- Add garlic, ginger and the white parts of the green onion; cook for 1 minute.
- Stir in vinegar and cook until it evaporates, about 30 seconds. Transfer pork mixture to a plate.
- In same skillet or wok, add hoisin and broth, scraping up any brown bits. Stir in snap peas, red pepper and pineapple and bring to a boil, about 2 minutes.
- Return pork mixture to pan and add remaining green onions. Cook for 1 minute until sauce is slightly thickened.
- Sprinkle with cashews, if desired.
- Serve over rice.
Nutrition Facts : Calories 279.6, Fat 10.8, SaturatedFat 3.2, Cholesterol 76.3, Sodium 488.3, Carbohydrate 18.4, Fiber 2.5, Sugar 10.8, Protein 26.6
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