Drain juice from pineapple can into a glass, save.
Cook rice (add 1/3 cup juice to cooking water)
Combine soy sauce, remaining pineapple juice, black pepper, corn starch and sugar in a small bowl; set aside.
In a large skillet, cook chicken and garlic in hot oil, over medium-high heat until chicken is lightly browned and no longer pink in center.
Add zucchini and bell pepper to skillet, cook 3 minutes or until vegetables are tender-crisp.
Add soy mixture and cook until heated through and sauce is thickened.
Stir in pineapple chunks.
Serve over rice.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1294g)|
|Recipe Makes: Servings|
|Calories from Fat: 190 (7%)|
|Amt Per Serving||% DV|
|Total Fat 21.1g||28 %|
|Saturated Fat 6.3g||32 %|
|Monounsaturated Fat 6.8g|
|Polyunsanturated Fat 4.7g|
|Cholesterol 420.7mg||129 %|
|Sodium 1903.4mg||66 %|
|Potassium 2249.7mg||59 %|
|Total Carbohydrate 445.6g||131 %|
|Dietary Fiber 13.5g||54 %|
|Sugars, other 432g|
|Protein 195.7g||280 %|
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: 2836
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