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    You are in: Home / Chinese / Chicken Pineapple Stir- Fry Recipe
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    Chicken Pineapple Stir- Fry

    Average Rating:

     94 Total Reviews

    Showing 41-60 of 94

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    • on February 15, 2010

      I am a single mom with a 10 month old so I looove any recipe that is quick and easy to make during the week. This was OUTSTANDING!! Super easy to make and done in 30 min. or less. I did double up on the sauce and it was perfect. OH- I also like a little heat so I added a little bit of red pepper flakes while I let it heat thru. PERFECT! I will deffinately be making this one again.

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    • on January 22, 2010

      Great sauce! I did add a bit more corn starch to thicken the sauce more and make it more like a glaze in the end. The family loved it!

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    • on November 09, 2009

      This was just okay for us...I think I will take the advice of some of the other reviewers next time and use fresh veggies.

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    • on October 18, 2009

      I used fresh orange peppers, carrots, broccoli, red onion and pineapple. Definitely better than frozen vegetables. The sauce needed something more - next time I will try fresh ginger and additional vinegar to give it more kick,

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    • on September 15, 2009

      Great Stir-Fry! The only thing I did different was to use fresh vegetables and all the pineapple juice. Thank you for sharing.

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    • on September 04, 2009

      Very good. Tastes like your average stir-fry. I used fresh veg.

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    • on July 06, 2009

      My husband really liked this one! I used a whole can of crushed pineapple with the juice. I used sugar pod peas (fresh from the garden), frozen broccoli, some finely sliced onion and 2 pinches of crushed red pepper for the veggies. Great flavor and pretty simple to make. Thanks!

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    • on June 10, 2009

      Very Good & EASY to prepare in a hurry!! I doubled the pineapple (20 oz) and follow the rest of the recipe exactly. Very impressive dish will make on a regular basis

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    • on June 09, 2009

      Ooooh, this was delicious! I used fresh pineapple spears cut into bite sized pieces, fresh sugar snap peas, water chestnuts and bamboo shoots. I also tossed in a small handfull of cashew pieces and served over white rice. The sauce is a perfect blend of flavors. This was so easy to prepare that it will be a regular on the dinner menu. There aren't any good Chinese restaurants in our area but this dish exceeded our expectations for a great tasting stir-fry. The variations are limitless!

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    • on May 29, 2009

      This was really good. I used frozen broccoli and green beans and fresh carrots for the veggies. Thanks!

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    • on May 20, 2009

      I doubled the sauce and it was very GOOD!!! A really nice mix of sweet and savory and my 3 young children DEVOURED it.

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    • on April 29, 2009

      Oh MizzNezz this stuff is so GOOD! Love it. And it was so easy to make. It is excellent as is, no changes here needed. :) I doubled the sauce because my family loves extra sauce over rice. Thank you so much for posting recipe, I will make it again.

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    • on March 27, 2009

      Delicious! 5 stars for sure! I nixed the frozen veggies for sliced green peppers (I keep them sliced in the freezer to pull out whenever..just throw them in the pan). I also did half chicken, half fresh shrimp..amazing!!! With the other half of my chicken and shrimp I am going to do a pasta dish. Thanks for the yummy recipe!

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    • on March 25, 2009

      Mizznez--i love your recipes but this was just a bit to sweet for me. I will remake and decrease the sugar next time. Added onions, celery and water chesnuts for more crunch.

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    • on March 05, 2009

      this turned out pretty good. i might omit the pineapple though, the flavor was good with the juice, the actual pineapple pieces were a little much

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    • on March 02, 2009

      Very Good!!!! You are such a good cook and have awesome recipes. I stir fried fresh carrots, celery, onion and red pepper and then added the chicken......so yummy and I added a dash of red chili flakes. We really enjoyed this thankyou!!!

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    • on March 02, 2009

      This is a very flavorful recipe! As another reviewer did, I doubled the sauce ingredients, but added a pinch of red pepper flakes. I also used 1½ lbs. of chicken. I didn't have frozen veggies so I used fresh ones, combining onions, green and red bell pepper, baby carrots and snow peas. I did use the pineapple and enjoyed the combo very much. I will make this again!

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    • on March 01, 2009

      Fabulous recipe. Used it in conjunction with the All-Purpose Stir-Fry Sauce (Brown Garlic Sauce)(http://www.recipezaar.com/All-purpose-Stir-fry-Sauce-Brown-Garlic-Sauce-87748) recipe. However, with the two recipes together, it was soggy. Would recommend making stir fry with the brown garlic sauce mentioned above and no other liquids. Also made mistake of using frozen, unthawed veggies. Will use fresh veggies next time.

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    • on February 28, 2009

      I made this on 2/27/09 for mine and SO's dinner.The only thing that I did was leave out the pineapple SO doesn't like it.I did however double the sauce ingredients,so it could used over the rice. I served it over Mirj's Foolproof Microwave Rice - Perfect Every Time!.Who needs to go to go out to get Chinese food when you have this ? This will be made again. Thanks so much for posting and "Keep Smiling :)"

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    • on February 13, 2009

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    Nutritional Facts for Chicken Pineapple Stir- Fry

    Serving Size: 1 (141 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 179.6
     
    Calories from Fat 59
    32%
    Total Fat 6.5 g
    10%
    Saturated Fat 1.0 g
    5%
    Cholesterol 48.4 mg
    16%
    Sodium 786.8 mg
    32%
    Total Carbohydrate 12.4 g
    4%
    Dietary Fiber 0.4 g
    1%
    Sugars 10.4 g
    41%
    Protein 17.6 g
    35%

    The following items or measurements are not included:

    stir fry vegetables

    Detailed Nutrition Values About Nutrition Info

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