• Cooking Time:
  • Servings: 2
  • Preparation Time:



  • 1/2 can pineapple chunks in juice (drain and save 1/3 c. juice)
  • 1 Tbsp. corn starch
  • 3 Tbsp. vinegar
  • 1 Tbsp. brown sugar
  • 2 boneless, skinless chicken breasts
  • green bell pepper, sliced
  • onion, sliced
  • 1 carrot, coarsely shredded


  • Cut chicken breast into 1-inch cubes.
  • In a non-stick skillet, heat 2 Tbsp. vegetable oil over medium high heat.
  • Add chicken. Cook approximately 5 minutes or until no longer pink inside.
  • While chicken is cooking, combine pineapple juice, corn starch, vinegar and brown sugar in small bowl. Set aside.
  • Add pepper, onion, and shredded carrot to skillet. Cook approximately 3 minutes.
  • Add juice mixture to skillet and cook about 1 minute, or until it begins to thicken.
  • Add pineapple. Cook approximately another minute.
  • Serve over rice.

Categories: Poultry  Vegetable 
© 2006-2017 BakeSpace, Inc. All Rights Reserved