Directions:
- Drain pineapple, reserving the juice; set pineapple aside. In a small bowl, combine cornstarch and reserved juice until smooth. Stir in the vinegar, ketchup, brown sugar, soy sauce and ginger; set aside.
- In a wok or large skillet, stir-fry the chicken in 2 tablespoons oil for 5-6 minutes or until no longer pink; sprinkle with garlic salt. Remove and keep warm.
- Stir-fry the carrots in remaining oil for 4 minutes. Add green pepper; cook and stir until vegetables are crisp-tender. Add chicken and pineapple.
- Stir pineapple juice mixture; pour into pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add the tomato wedges. Serve with rice. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 279.24 Kcal (1169 kJ) | ||
| Calories from fat | 123.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.75g | 21% | |
|---|---|---|---|
| Cholesterol | 66.89mg | 22% | |
| Sodium | 814.83mg | 34% | |
| Potassium | 492.75mg | 10% | |
| Total Carbs | 15.93g | 5% | |
| Sugars | 6.12g | 24% | |
| Dietary Fiber | 1.74g | 7% | |
| Protein | 24.53g | 49% | |
| Vitamin C | 22.9mg | 38% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 0.3mg | 1% | |
| Calcium | 24.1mg | 2% | |
| Amount Per 100 g | |||
| Calories | 128.12 Kcal (536 kJ) | ||
| Calories from fat | 56.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.31g | 21% | |
|---|---|---|---|
| Cholesterol | 30.69mg | 22% | |
| Sodium | 373.86mg | 34% | |
| Potassium | 226.09mg | 10% | |
| Total Carbs | 7.31g | 5% | |
| Sugars | 2.81g | 24% | |
| Dietary Fiber | 0.8g | 7% | |
| Protein | 11.26g | 49% | |
| Vitamin C | 10.5mg | 38% | |
| Vitamin A | 0.1mg | 7% | |
| Iron | 0.1mg | 1% | |
| Calcium | 11mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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