Skip to main content

Pineapple Veggie Chicken

Chicken breast simmered in a sweet and tangy broth with a hint of citrus, garlic, and ginger.
Medium bowl of chicken, pineapple and vegetables in broth served with rice.
Prep time: 20 minutes
Cook time: 30 minutes
Makes: 10 cups
Nutrition Facts: View label

Ingredients

2 teaspoons vegetable oil
3 chicken breasts, boned, skinned, and cut into 2-inch pieces
2 slices fresh ginger, peeled and minced or ½ teaspoon ground ginger
1 clove garlic, minced or ¼ teaspoon garlic powder
1 can (8 ounce) pineapple chunks, drained (save juice)
½ cup chicken broth or water (see Notes)
2 Tablespoons vinegar
4 cups sliced vegetables, such as celery, green peppers, onions, and mushrooms
½ cup orange juice
2 Tablespoons low-sodium soy sauce
1 Tablespoon sugar
3 Tablespoons cornstarch
1 medium tomato, cut in wedges

Directions

  1. Wash hands with soap and water.
  2. Heat oil in a large skillet over medium-high heat (350 degrees F in an electric skillet).
  3. Add chicken, ginger and garlic, and cook 5 minutes or until chicken is no longer pink.
  4. Add pineapple juice, chicken broth and vinegar. Cover and simmer for 5 minutes.
  5. Add sliced vegetables. Cover and cook 3 minutes.
  6. Mix orange juice, soy sauce, sugar and cornstarch together in a small bowl. Stir until smooth. Add to skillet and cook, stirring constantly, until mixture comes to a boil and thickens.
  7. Add tomato wedges and pineapple chunks.
  8. Refrigerate leftovers within 2 hours.

Notes

  • Broth can be made at home or purchased in a can or box or made using bouillon. For each cup of broth use 1 cup very hot water and 1 teaspoon or 1 cube bouillon.

  • Serve with brown rice for more whole grains.

Comments

We've edited this recipe to have less sauce but still keep the flavor.  Enjoy!

You might also like...

Recipes A to Z (without photos)

Roasted Sugar Snap Peas
Recipe image

Roasted Sugar Snap Peas

Roasted snap peas with savory soy make this 5 ingredient recipe a tasty and satisfying side dish or snack.
Prepare:
5 minutes
Cook:
10 minutes
Makes:
3 cups
Stovetop Creamy Polenta
Bowls of fine textured polenta.

Stovetop Creamy Polenta

Classic creamy corn polenta with a mild taste.
Prepare:
5 minutes
Cook:
25 minutes
Makes:
4 servings
Cranberry Applesauce
Photo of Cranberry Applesauce

Cranberry Applesauce

A kid-approved bright and flavorful take on traditional applesauce.
Prepare:
10 minutes
Cook:
30 minutes
Makes:
6 cups
Brussels Sprouts, Cranberry and Bulgur Salad
Dishes of salad featuring Brussels sprouts, dried cranberries and nuts mixed with a citrus dressing.

Brussels Sprouts, Cranberry and Bulgur Salad

Light and healthy Brussels sprouts salad with cranberries. A sweet and savory salad that is fresh and filling!
Prepare:
45 minutes
Makes:
5 Cups
Chili Cheese Hominy
Photo of Chili Cheese Hominy

Chili Cheese Hominy

A flavorful, cheesy recipe with a little kick of spice! Ready in about 30 minutes!
Prepare:
15 minutes
Cook:
15 minutes
Makes:
4 Cups
Zucchini Pizza Boats
Plate of baked zucchini halves filled with red sauce and melted cheese.

Zucchini Pizza Boats

Simple 4-ingredient meal topped with warm marinara and melted cheese!
Prepare:
10 minutes
Cook:
30 minutes
Makes:
6 small zucchini halves
Was this page helpful to you?