Home PSP Health Promotion Pineapple Ginger Chicken

Pineapple Ginger Chicken

Photo: Heart and Stroke Foundation (www.heartandstroke.ca)

This recipe is perfect to be combined with rice or noodles to make a stir fry.  It can also be great on its own with a nice salad.  Make lots for leftovers or freeze it for another time.


  • 190 mL (¾ cup) no sugar added canned crushed pineapple
  • 15 mL (1 tbsp) fresh ginger, grated or minced
  • 1 clove garlic, grated or minced
  • 15 mL (1 tbsp) lower sodium soy sauce
  • 10 mL (2 tsp) vegetable oil
  • 3 boneless skinless chicken breasts (about 500 g/1 lb)
  • 1 bell pepper, chopped
  • 30 mL (2 tbsp) fresh mint, chopped
  • 2 mL (½ tsp) hot pepper sauce


  1. In a shallow dish, combine 60 mL (¼ cup) of the pineapple, ginger, garlic, soy sauce and 5 mL (1 tsp) of the oil; set aside.
  2. On a cutting board, cut chicken breasts into cubes. Add to marinade, turning to coat. Cover and refrigerate for at least 30 minutes or up to 4 hours.
  3. Heat remaining oil in nonstick skillet over medium high heat. Stir-fry chicken and marinade, add red pepper and stir for about 8 minutes. Use a digital food thermometer to check that the chicken has reached an internal temperature of 74 °C (165 °F).
  4. Stir in mint, hot pepper sauce, and 125 mL (½ cup) of the pineapple.
Recipe by Emily Richards PH Ec. (www.heartandstroke.ca)