I don't know if the Polynesians actually ever made anything like this but Weight Watchers thinks they did and as I went back to the Stir It Up, Super Skillet Cookbook for inspiration again, I thought I'd give it a go. Heck, one of my kids likes chicken and pineapple anyway. Well she just picked out the chicken (but deemed it edible), while the other of the picky palette, glanced at it, and asked, "Can I have a Kids Cuisine?" She's sick, so of course I agreed. I on the other hand really enjoyed it and served it with a 1/2C brown rice. On it's own a 1 3/4C serving comes in at 7 points, with the rice 9.
3T reduced sodium soy sauce
2T rice vinegar
3t canola oil (divided)
1lb boneless, skinless chicken breasts cut into 1/2 inch cubes
2 carrots, thinly sliced (I used 4 - they were small)
1T minced, peeled fresh ginger
1/2pound fresh snow peas, trimmed (the supermarket only had 2lb containers - can I freeze these?)
1/4 cup sliced almonds (couldn't find them, so I i used slivered)
1 8oz can water chestrunts, drained (I used whole, next time I may switch to sliced)
1 8oz can pineapple chunks in juice, drained
1. Whisk together the first 5 ingredients, ketchup through cornstarch, until smooth; set aside.
2. Heat 2t oil in large non-stick skillet over medium-high heat. Add chicken and cook, stirring occassionally, until cooked through, five to six minutes.
3. Heat remaining 1t oil in the skillet. Add the carrots and ginger, cook, stirring occasionally, until the carrots begin to soften, about 2 minutes. Stir in snow peas, almonds, water chestnuts, pineapple and chicken. Cook, stirring frequently, until the snow peas are crisp tender, about three or four minutes. Add the ketchup mixture; bring t oa boil and cook, stirring constantly, until thickened, tossing to coat, about 1 minute.
Oh and they said it takes about 15 minutes prep and 15 minutes to cook. It felt more like 30 minutes prep to me. Guess I chop slow.