How to make it

  • Drain pineapple, reserving the juice; set pineapple aside. In a small bowl, combine the cornstarch and reserved juice until smooth. Stir in the vinegar, ketchup,brown sugar and ginger; set aside.
  • In a wok or large skillet, stir fry the chicken in 2 Tablespoons oil for 5-6 minutes or until juices run clear; sprinkle with garlic salt. Remove and keep warm. Stir fry the carrots in the remaining 1 Tablespoon of oil for 4 minutes. Add the green pepper; cook and stir until vegetables are crisp-tender. Add the chicken and pineapple.
  • Stir pineapple juce mixture and pour into pan with other ingredients. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add tomato wedges. Serve over hot rice.

Reviews & Comments 4

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  • cookwithfeeling 9 years ago
    i am going to try this recipe.. sounds good!!
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    " It was excellent "
    maywest ate it and said...
    yum thanks got to try this one two
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    " It was excellent "
    peetabear ate it and said...
    live chicken cooked like this... thank you
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    " It was excellent "
    mark555 ate it and said...
    Great! this looks like it will be fantastic thank you for posting it.
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