Pineapple-Chicken Stir-Fry

Makes 4 Servings

25 minutes prep time

181 Calories
6 grams Fat
49 mg Cholesterol
11 grams Carbohydrates
1 gram Fiber
21 grams Protein
440 mg Sodium


4 Teaspoons cooking oil
1 Medium sized red onion, halved lengthwise, sliced
1/4 fresh pineapple, peeled, cored, cut into bite-size pieces
3/4 Cup zucchini, cut into bite-size strips
3/4 Cup trimmed fresh pea pods
3 skinless, boneless chicken breast halves (12 oz. total), cut into thin bite-size strips
3 Tablespoons bottled stir-fry sauce

In a wok or large skillet, heat 2 tsp. oil over medium-high heat.  Stir-fry onion for 2 minutes.  Add pineapple pieces, zucchini and pea pods.  Stir-fry for 2 minutes more.  Remove mixture from pan.

Add remaining 2 tsp. oil to hot wok or skillet.  Add chicken.  Stir-fry 2-3 minutes or until chicken is tender and no longer pink.  Return onion mixture to pan.  Add stir-fry sauce.  Cook and stir about one minute or until heated through.  If desired, serve with additional fresh pineapple wedges.