Pineapple Chicken Stir-fry

Pineapple chunks add a hint of sweetness to this quick-cooking chicken and veggie dish!

1 into yellow 1/2" onion, dice cut 2 chunks cups pineapple 1 red pepper, cut into 1/2" dice 1 green pepper, cut into 1/2" dice 2 cloves garlic, minced 1 Tbs. minced peeled fresh ginger 1/4 cup soy sauce 1 tsp. cornstarch 2 boneless, skinless chicken breast halves (1 lb.) 1-2 Tbs. oil 1/2 cup thinly sliced scallions

Prep veggies and fruit; set aside. Prep garlic and ginger; set aside in small bowl. Make stir-fry sauce by mixing

soy sauce and cornstarch until no lumps remain. Whisk in 1/4 cup water; set aside.

Preheat large (12"15") skillet over medium heat. Cut chicken into 1" pieces.

When skillet is hot, add 1 Tbs. oil along with chicken. Turn heat to high; sauté until chicken is browned and almost cooked through, 4-5 minutes. Remove chicken from pan; add onion, pineapple, scallions and red and green pepper. Cook, stirring often until veggies and fruit are crisp-tender, 3- 4 minutes, adding additional tablespoon of oil, if necessary.

Add chicken back to pan along with garlic and ginger, stir-fry until just fragrant, about 30 seconds. Add stir-fry sauce; lower heat to medium. Cook until sauce thickens and chicken is completely cooked through, about 1 minute. Servings: 4 Cals.: 268 Protein: 28 g Fat: 9 g. (1 g. saturated) Chol.: 83 mg. Carbs.: 20 g. Sodium: 936 mg. Fiber: 3 g. Sugar: 12 g Kitchen time: 45 minutes. Total time: 45 minutes.