Paradise Pineapple Chicken
Paradise Pineapple Chicken

Prep: 20 minutes • Cook: 15 minutes • Serves: 4

1 pound boneless, skinless chicken breast tenderloins, each cut lengthwise in half
1/4 teaspoon salt
1/4 teaspoon ground black pepper
3 tablespoons canola oil
2 garlic cloves, minced
2 teaspoons peeled and grated fresh ginger
2 red and/or orange bell peppers, thinly sliced
1 medium red onion, cut in half and thinly sliced
1 small zucchini, cut into matchstick-thin strips
1/2 cup dry white wine
1/3 cup packed light brown sugar
1 can (8 ounces) sliced pineapple, drained and slices cut in half
2 cups cooked long grain white rice

1. Sprinkle chicken with salt and pepper. In large nonstick skillet or wok, heat 2 tablespoons oil over medium-high heat. Add garlic and ginger, and cook 1 minute, stirring constantly. Add chicken and cook 3 minutes or until lightly browned, stirring occasionally. With slotted spoon, transfer chicken to medium bowl.

2. Into same skillet, add bell peppers, onion, zucchini and remaining 1 tablespoon oil, and cook 3 to 4 minutes or just until vegetables are tender-crisp.

3. In small bowl, whisk together wine and brown sugar until brown sugar dissolves. Add wine mixture and chicken to skillet and cook 2 minutes. Add pineapple and cook 3 minutes or until chicken loses its pink color throughout and reaches an internal temperature of 165°; serve with rice.

Approximate nutritional values per serving: 457 Calories, 12g Fat (1g Saturated), 53mg Cholesterol, 206mg Sodium, 59 Carbohydrates, 3g Fiber, 25g Protein

Chef Tip
To easily grate ginger, peel and freeze ginger before grating.

Paradise Pineapple Chicken
1 vote, 5.00 avg. rating (99% score)