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Sweet and Sour Chicken with Pineapple

Here is a delicious and figure-friendly recipe I made a couple weeks ago and it is SO tasty.

Sweet & Sour Chicken with Pineapple

  • 16 oz. chicken breast meat, cut into bite-size pieces
  • 10 green onions, chopped finely, or 1/2 sweet onion chopped
  • 1/2 large green pepper, cut into 3/4″ squares
  • 2 T red wine vinegar
  • 1 T cornstarch
  • 3/4 cup fresh pineapple cut into chunks. I used canned pineapple in pineapple juice, not syrup
  • 2 T Sugar Twin brown sugar
  • 1 T ketchup
  • 1 tomato diced. I used about 6 of those small tomatoes
  • 1/2 cup low sodium chicken broth

Spray skillet or wok with Pam or olive oil. Add onion and green pepper and stir-fry over medium heat until they are crisp-tender. Remove and set aside.

Spray skillet again and add the chicken pieces. Stir fry over medium heat until no longer pink.

In saucepan, mix the vinegar, cornstarch, chicken broth, brown sugar and ketchup together and cook until thickened and then pour over the chicken.

Return the onion and green pepper to skillet. Stir in pineapple chunks and tomato pieces. Cover and cook for 2 minutes or until heated through.

Serve with brown rice.

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