Pineapple Chicken

  • READY IN -
  • SERVINGS 4
  • SERVING SIZE 3/4 cup
image descriptionIngredients
  • 1 lb chicken, cut in 1-inch cubes
  • 2 tsp cold water
  • 3/4 tsp salt
  • 1/4 tsp black pepper
  • 1 Tbsp soy sauce
  • 2 Tbsp canola oil
  • 1/2 cup green onion, sliced
  • 1/2 cup celery, sliced
  • 2/3 cup pineapple chunks
  • 1 Tbsp sugar
  • 1 Tbsp cornstarch
  • 4 Tbsp pineapple juice
  • 1 Tbsp sherry
image descriptionDirections
  1. Marinate chicken in mixture of water, salt, pepper, and soy sauce for 1 hour. Discard the marinade after use.
  2. Heat 1 tbsp of canola in a pan. Saut� onions and celery. Remove from pan and set aside.
  3. Add the remaining tbsp of oil and brown chicken. Return onion and celery to the pan. Add the remaining ingredients. Simmer until thickened. Serve over rice.

Notes
  • For a lower fat version use a non-stick pan and use 1/3 the amount of oil (2 tsp) to sauté onions and celery.

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