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Pineapple Veggie Chicken

Prep time: 20 minutes
Cook time: 30 minutes
Total time: 50 minutes
Number of Servings: 10


  • 2 teaspoons vegetable oil
  • 3 chicken breasts, boned, skinned, and cut into 2-inch pieces
  • 2 slices fresh ginger, peeled and minced or 1/2 teaspoon ground ginger
  • 1 clove garlic, minced or 1/4 teaspoon garlic powder
  • 1 can (8 ounce) pineapple chunks, drained (save juice)
  • 1/2 cup chicken broth or water*
  • 2 Tablespoons vinegar
  • 4 cups sliced vegetables, such as celery, green peppers, onions, and mushrooms
  • 1/2 cup orange juice
  • 2 Tablespoons low-sodium soy sauce
  • 1 Tablespoon sugar
  • 3 Tablespoons cornstarch
  • 1 medium tomato, cut in wedges


  1. Heat oil in a large skillet over medium-high heat (350 °F in an electric skillet).
  2. Add chicken, ginger and garlic, and cook 5 minutes or until chicken is no longer pink.
  3. Add pineapple juice, chicken broth and vinegar. Cover and simmer for 5 minutes.
  4. Add sliced vegetables. Cover and cook 3 minutes.
  5. Mix orange juice, soy sauce, sugar and cornstarch together in a small bowl. Stir until smooth. Add to skillet and cook, stirring constantly, until mixture comes to a boil and thickens.
  6. Add tomato wedges and pineapple chunks.
  7. Refrigerate leftovers within 2 hours.


  • *Broth can be made at home or purchased in a can or box or made using bouillon. For each cup of broth use 1 cup very hot water and 1 teaspoon or 1 cube bouillon.
  • Serve with brown rice for more whole grains.

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