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Main dishes

Chicken with Fresh Pineapple

Chicken with Fresh Pineapple recipe
Recipe and Photo by: Better Homes and Gardens
Plump chicken thighs, juicy fresh pineapple and crunchy cashews combine for a taste-of-the-tropics skillet in less than 30 minutes.
1 min
25 min
4 servings

What You Need

 ounces boneless skinless chicken thighs or breasts
cup  unsweetened pineapple juice
cup  orange juice
teaspoons  cornstarch
 teaspoon crushed red pepper
 tablespoon cooking oil
cloves  garlic, minced
medium  green sweet pepper, cut into 1-inch squares (1 cup)
 green onions, cut into 2-inch pieces
medium  pineapple, peeled, cored, and cut into 1-inch chunks (1-1/2 cups)
 Hot cooked rice
cup  coarsely chopped cashews

Make It

1. Cut chicken into thin, bite-size strips. Set aside.

2. For sauce, in a small bowl combine pineapple juice, orange juice, cornstarch, and crushed red pepper. Set aside.

3. Add oil to wok or 12-inch skillet. Preheat over medium-high heat (add more oil if necessary during cooking). Stir-fry garlic in hot oil for 15 seconds. Add green sweet pepper and green onions. Stir-fry for 1-1/2 minutes. Remove vegetables from the wok.

4. Add chicken to wok. Stir-fry chicken for 2 to 3 minutes or until no longer pink. Push chicken from center of wok. Stir sauce; add to center of wok. Cook and stir until thickened and bubbly. Return cooked vegetables to wok. Add pineapple. Stir to coat. Cook and stir about 1 minute more or until heated through. Serve immediately over cooked rice. Sprinkle with cashews. Makes 4 servings.

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