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Pineapple Chicken Tenders
What You’ll Need
1 pound boneless, skinless chicken tenders
1/2 cup stir-fry sauce
1 tablespoon canola oil
1/2 red bell pepper
1/2 yellow bell pepper
1/2 green bell pepper
1/4 cup sliced green onions
1 can (8-ounce) pineapple chunks or tidbits, juice reserved
What to Do
In a large resealable bag, combine chicken and stir fry sauce. Refrigerate and marinate for 15 to 20 minutes.
Heat oil in wok or skillet over high heat. Add the chicken and cook for 6-8 minutes or until chicken is no longer pink in center. Remove chicken to a plate and cover to keep warm. Add the peppers to the skillet and cook 4-5 minutes or until crisp tender.
Add green onions, pineapple, 1 tablespoon pineapple juice and 2 teaspoons marinade to skillet, cook and stir for about 1 minute. Discard remaining marinade.
Spoon onions and pineapple over warm chicken tenders.
Note
If you want to lower the sodium in this recipe, you can substitute low-sodium soy sauce for stir-fry sauce.
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