Try this Chicken and Pineapples (Hl) recipe, or contribute your own.
Suggest a better descriptionDrain pineapples and save the juice in a separate bowl. Heat oil in large cooking pan. Saute garlic in oil (1-2 minutes). Add chicken strips to the oil and brown chicken on all sides, turning frequently (4-6 minutes). Add diced zucchini and sliced red pepper to the pan and continue cooking until the vegetables become tender (3 minutes). Combine pineapple juice, vinegar, flour, sugar and pepper in a jar and shake until blended. Pour over chicken vegetable combo in the pan and continue cooking. Cook over low heat, stirring frequently until sauce thickens (5-7 minutes). Stir in pineapples. Heat for only one more minute and serve. Yield: 4 servings Serving Size: 1 1/2 cups Calorie content: 350 Calories Nutrient Composition: 4 protein, 1 vegetable, 1 fruit and 1 fat (Courtesy of Weigh Less, Live Longer by Dr. Lou Aronne) Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved Busted by Gail Shermeyer <4paws@netrax.net> on May 24, 1997 Recipe by: TVFN: RECIPE FOR HEALTH SHOW #RHE237 Posted to MC-Recipe Digest V1 #642 by 4paws@netrax.net (Shermeyer-Gail) on Jun 09, 1997
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Serving Size: 1 Serving (258g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 351 | ||
Calories from Fat: 48 (14%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.3g | 7 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 2.4g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 98.7mg | 30 % | |
Sodium 111.9mg | 4 % | |
Potassium 526.5mg | 14 % | |
Total Carbohydrate 34.1g | 10 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 33.3g | ||
Protein 40.4g | 58 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 351
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