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Pacific Rim Pineapple Chicken

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  Apricot nectar/Pineapple juice 1⁄2 Cup (8 tbs)
  Rice wine vinegar 2 Tablespoon
  Brown sugar 1 Tablespoon
  Soy sauce 1 Tablespoon
  Grated ginger 1 Tablespoon
  Chopped mint 6 Tablespoon
  Boneless, skinless, chicken breasts 1 Pound
  Cornstarch 2 Teaspoon
  Vegetable oil 3 Tablespoon
  Sugar snap peas 4 Ounce
  Red bell pepper To Taste
  Garlic 1 Clove (5 gm)
  Canned chopped green chilies 2 Tablespoon
  Papaya 1 Medium

1. In a shallow dish, combine apricot nectar, vinegar, brown sugar, soy sauce, ginger, and 1/4 cup mint. Add chicken and stir to coat completely. Cover and refrigerate 1 hour, stirring once or twice. Remove chicken from marinade. Stir cornstarch into marinade and set it aside.
2. In a wok or large frying pan, heat oil over high heat. Add chicken and stir-fry 2 minutes. Add sugar snap peas and bell pepper and stir-fry 1 minute. Add garlic and stir-fry 30 seconds. Stir marinade to blend cornstarch. Add with chiles and papaya. Simmer 5 minutes, stirring often. Serve garnished with remaining 2 tablespoons chopped mint.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 348 Calories from Fat 116

% Daily Value*

Total Fat 13 g20.2%

Saturated Fat 2 g9.8%

Trans Fat 0 g

Cholesterol 65.8 mg21.9%

Sodium 327.7 mg13.7%

Total Carbohydrates 29 g9.8%

Dietary Fiber 5.3 g21%

Sugars 15.5 g

Protein 29 g58.2%

Vitamin A 55.7% Vitamin C 186%

Calcium 11.7% Iron 16.5%

*Based on a 2000 Calorie diet

Pacific Rim Pineapple Chicken Recipe