Try this Pineapple Chicken recipe, or contribute your own.
Suggest a better descriptionDrain 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.
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Serving Size: 1 Serving (1294g) | ||
Recipe Makes: Servings | ||
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Calories: 2836 | ||
Calories from Fat: 190 (7%) | ||
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Amt Per Serving | % DV | |
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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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