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.
Prep time
40 min
Cook time
15 min
Servings
4
Ingredients
- 190 mL (¾ cup) no sugar added canned crushed pineapple
- 15 mL (1 tbsp) fresh ginger, grated or minced
- 1 clove garlic, grated or minced
- 15 mL (1 tbsp) lower sodium soy sauce
- 10 mL (2 tsp) vegetable oil
- 3 boneless skinless chicken breasts (about 500 g/1 lb)
- 1 bell pepper, chopped
- 30 mL (2 tbsp) fresh mint, chopped
- 2 mL (½ tsp) hot pepper sauce
Directions
- 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.
Learn about food safety.
Recipe developed by Emily Richards, P.H. EC for the Heart and Stroke Foundation. Reproduced with permission from the Heart and Stroke Foundation of Canada.
Tips
- Cut and prepare raw chicken on a separate cutting board from the one used for other ingredients.
- Sprinkle toasted sesame seeds when serving for a sweet nutty flavour.
- Turn any leftovers into a stir-fry. Mix pineapple chicken with whole wheat noodles.
- Freeze leftover cooked chicken for up to 4 to 6 months.
