Pineapple Chicken Stir Fry

Ingredients

• 3 garlic cloves, minced
• ¼ cup less-sodium soy sauce
• 1 tablespoon coconut sugar
• 1 tablespoon cornstarch
• 1 tablespoon rice vinegar
• 1 teaspoon fresh grated ginger
• 1 cup dry instant brown rice
• 1 tablespoon sesame oil
• 1 pound boneless, skinless chicken breasts, cut into 1½-inch pieces
• 1 medium red bell pepper, halved and thinly sliced
• 1 cup small DOLE® Broccoli florets
• 1 cup chopped DOLE® Pineapple
• 3 DOLE® Green Onions, thinly sliced

Directions

1.     Whisk garlic, soy sauce, sugar, cornstarch, vinegar, ginger and 1 tablespoon water in a small bowl.

2.     Prepare rice as label directs; cover to keep warm. Makes about 2 cups.

3.     Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 7 minutes or until internal temperature reaches 165°F, stirring occasionally. Transfer chicken with a slotted spoon to a plate.

4.     Add pepper and broccoli to same skillet; cook 4 minutes or until tender-crisp, stirring occasionally. Add pineapple and chicken; cook 2 minutes or until heated through, stirring occasionally. Stir in garlic mixture; cook 1 minute or until thickened, stirring occasionally. Makes about 4 cups.

5.     Serve stir-fry over rice sprinkled with onions.  

Tips & tricks

Chef Tip

To ripen pineapple: Trim crown off top of pineapple; refrigerate pineapple upside-down on a plate, wrapped in plastic wrap, to distribute sugars evenly throughout the pineapple and ripen.

To keep broccoli fresh: Place stem of broccoli head in a bowl with ½-inch of water and refrigerate up to a week, changing the water daily.