Canada / Canada's food guide
Pineapple ginger chicken
This tender, juicy, flavourful chicken recipe is quick to prepare with just a few ingredients. Serve it over brown rice or quinoa with a fresh, green salad for a great evening meal.
Ingredients
- no sugar added canned crushed pineapple190 mL (¾ cup)
- fresh ginger, grated or minced15 mL (1 tbsp)
- garlic, grated or minced1 clove
- lower sodium soy sauce15 mL (1 tbsp)
- vegetable oil10 mL (2 tsp)
- boneless skinless chicken breasts3 (about 500 g/1 lb)
- bell pepper, chopped1
- fresh mint, chopped30 mL (2 tbsp)
- hot pepper sauce2 mL (½ tsp)
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 4 steps
In a shallow dish, combine 60 mL (¼ cup) of the pineapple, ginger, garlic, soy sauce and 5 mL (1 tsp) of the oil; set aside.
On a cutting board, cut chicken breasts into cubes. Add to marinade, turning to coat. Cover and refrigerate for at least 30 minutes or up to 4 hours.
Heat remaining oil in nonstick skillet over medium high heat. Stir-fry chicken and marinade, add red pepper and stir for about 8 minutes. Use a digital food thermometer to check that the chicken has reached an internal temperature of 74 °C (165 °F).
Stir in mint, hot pepper sauce, and 125 mL (½ cup) of the pineapple.
