Pineapple Veggie Stir-Fry

Serve with hot, cooked brown rice. Other vegetables, such as broccoli, orange or yellow peppers, and/or zucchini could also be included in the stir-fry. Boneless, skinless chicken thighs can be substituted for the chicken breast.  However, a chicken breast is lower in fat than a chicken thigh.


1 Tablespoon oil

1lb. Boneless, skinless chicken breast, cut into bite-size pieces

2 cups sugar snap peas, trimmed

1 large red bell pepper, 1in. pieces

3 cloves garlic, minced

2 cups fresh pineapple chunks, 1 in. pieces

¼ cup Asian Toasted Sesame Dressing

1 Tablespoon lite soy sauce

2 green onions, thinly sliced



Heat oil in a large skillet on medium-high heat.  Add chicken pieces, sugar snap peas, red pepper pieces, and garlic.

Stir-fry until the chicken is thoroughly cooked, about 5 minutes.

Add pineapple chunks and continue to stir-fry until heated through about 2 minutes.  Stir in combined dressing and soy sauce.  Remove from heat.  Stir in onion slices.  Serve while hot.

Makes 4 servings (1 ½cups each)


Recipe adapted from


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