I found the original recipe on a can of pineapple slices in the 1980s. After making it for a number of years, I lightened up the ingredients and adapted it to a quick skillet meal. My family gave it a big thumbs-up, and we’ve enjoyed it this way ever since!
- 1 can (20 ounces) unsweetened pineapple chunks
- 1 tablespoon cornstarch
- 3 tablespoons reduced-sodium soy sauce
- 2 tablespoons honey
- 1/4 teaspoon ground cinnamon
- 2 tablespoons canola oil, divided
- 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
- 1 small onion, chopped
- 1 tablespoon minced fresh gingerroot
- 2 garlic cloves, minced
- Hot cooked brown rice
- Minced fresh cilantro, optional
- Drain pineapple, reserving juice. Mix cornstarch, soy sauce, honey, cinnamon and reserved juice until smooth. In a skillet, heat 1 tablespoon oil over medium-high heat; saute chicken until lightly browned, 4-6 minutes. Remove from pan.
- In same pan, saute onion, ginger and garlic in remaining oil until crisp-tender, about 2 minutes. Stir cornstarch mixture; add to pan with chicken and pineapple chunks. Bring to a boil, stirring constantly; cook and stir until sauce is thickened and chicken is cooked through, 5-7 minutes.
- Serve with rice. If desired, sprinkle with cilantro.
Test Kitchen tipsCubing chicken is easier if it’s slightly frozen.Don’t forget to stir the cornstarch mixture again before adding it to the hot pan. The cornstarch settles and will leave the sauce lumpy if it isn’t mixed.
1 cup chicken mixture: 316 calories, 10g fat (1g saturated fat), 63mg cholesterol, 487mg sodium, 31g carbohydrate (26g sugars, 1g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1-1/2 fat, 1/2 fruit.
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