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Founded in Hawaii in 1851, Dole Food Company, Inc., with 2010 revenues of $6.9 billion, is the world's largest producer and marketer of high-quality fresh fruit and fresh vegetables. Dole markets a growing line of packaged and frozen foods, and is a produce industry leader in nutrition education and research. The Company does business in more than 90 countries and employs, on average, 36,000 full-time, regular employees and 23,000 full-time seasonal or temporary employees, worldwide.
Recipe

Pineapple Dragon Stir Fry

Prep Time 20 minutes
Total Time 35 minutes
Difficulty 2.0 Medium
Calories Per Servings 680 Calories
Servings 4-6
Nutrition facts Nutrition facts

About

Delicious stir-fry with pineapple chunks.

Ingredients 13

Ingredients

2 cups MINUTE® White Rice, uncooked
1 can (20 oz) DOLE® Pineapple Chunks
12 cups water
1/3 cup plus 1 tbsp low sodium soy sauce, divided
2 tbsp cornstarch, divided
3/4 to 1 tsp crushed red pepper
3/4 tsp garlic powder
1 lb boneless, skinless chicken breast halves (strips)
2 tbsp vegetable oil
2 cups broccoli florets, blanched
3/4 cup red bell pepper chunks
carrot, thinly sliced diagonally
1 tsp fresh ginger, minced

Steps

STEP1
Ingredients

2 cups MINUTE® White Rice, uncooked

Direction

Prepare rice according to package directions.

STEP2
Ingredients

1 can (20 oz.) DOLE Pineapple Chunks

Direction

Drain pineapple; reserve 1/4 cup juice.

STEP3
Ingredients

reserved juice
1/2 cup water
1/3 cup soy sauce
1 tbsp cornstarch
3/4 to 1 tsp crushed red pepper (optional)
3/4 tsp garlic powder

Direction

Stir together, in small bowl, reserved juice, water, 1/3 cup soy sauce, 1 tablespoon cornstarch, red pepper (if desired) and garlic powder; set aside.

STEP4
Ingredients

1 lb boneless, skinless chicken breast halves, cut into strips
1 tbsp cornstarch
1 tbsp soy sauce
2 tbsp vegetable oil
2 cups broccoli florets, blanched
3/4 cup red bell pepper chunks
1 small carrot, thinly sliced diagonally
1 tsp minced fresh ginger

Direction

Combine chicken with remaining 1 tablespoon each cornstarch and soy sauce, in medium bowl.  Heat oil in wok or nonstick large skillet over medium-high heat.  Add chicken and stir-fry 4 to 5 minutes or until lightly browned; remove.  Add broccoli, bell pepper, carrot and ginger; stir-fry 4 minutes or until just tender.  Add reserved soy sauce mixture and chicken; cook, stirring, 2 to 3 minutes or until sauce boils and thickens.  Stir in pineapple chunks and heat through.  Serve over rice.

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