Polynesian Pineapple Chicken

Oy… I’m behind. Here is the recipe from Monday’s dinner! It was very yummy though. Another great recipe from my Weight Watchers’ Stir It Up Super Skillet Cookbook!

Polynesian Pineapple Chicken
Prep: 15 min
Cook: About 15 min
Serves: 4

1/3 cup ketchup
3 tbsp reduced-sodium soy sauce
3 tbsp sugar
2 tbsp rice vinegar
1 tbsp cornstarch
3 tsp canola oil
1 lb skinless boneless chicken breasts, cut into ½” cubes
2 carrots, thinly sliced
1 tbsp minced peeled ginger
½ lb fresh snow peas, trimmed
¼ cup sliced almonds (I’m allergic, so I left out)
1 (8-oz) can water chestnuts, drained
1 (8-oz) can pineapple chunks in juice, drained

1. Whisk together the ketchup, soy sauce, sugar, vinegar, and cornstarch in a bowl until smooth; set aside.

2. Heat 2 tsp of the oil in a large nonstick skillet over medium-high heat. Add the chicken and cook, stirring occasionally, until cooked through, 5-6 minutes. Transfer the chicken to a plate.

3. Heat the remaining 1 tsp oil in the skillet. Add the carrots and ginger; cook, stirring occasionally, until the carrots begin to soften, about 2 minutes. Stir in the snow peas, almonds, water chestnuts, pineapple, and the chicken. Cook, stirring frequently, until the snow peas are crisp-tender, 3-4 minutes. Add the ketchup mixture; bring to a boil and cook, stirring constantly until thickened, about 1 minutes.

Only 7 points!!! (9 when served with ½ cup brown rice)

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