Estimated Nutrition (whole recipe, rough)
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Pineapple | 1 cup chunks (165g) | 82 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Bell Pepper | 1 medium (119g) | 31 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Peppermint | not in our table | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 190 mL (¾ cup) no sugar added canned crushed pineapple
- 15 mL (1 tbsp) fresh ginger, grated or minced
- 1 clove garlic, grated or minced
- 15 mL (1 tbsp) lower sodium soy sauce
- 10 mL (2 tsp) vegetable oil
- 3 boneless skinless chicken breasts (about 500 g/1 lb)
- 1 bell pepper, chopped
- 30 mL (2 tbsp) fresh mint, chopped
- 2 mL (½ tsp) hot pepper sauce
Directions
In a shallow dish, combine 60 mL (¼ cup) of the pineapple, ginger, garlic, soy sauce and 5 mL (1 tsp) of the oil; set aside.
On a cutting board, cut chicken breasts into cubes. Add to marinade, turning to coat. Cover and refrigerate for at least 30 minutes or up to 4 hours.
Heat remaining oil in nonstick skillet over medium high heat. Stir-fry chicken and marinade, add red pepper and stir for about 8 minutes. Use a digital food thermometer to check that the chicken has reached an internal temperature of 74 °C (165 °F).
Stir in mint, hot pepper sauce, and 125 mL (½ cup) of the pineapple.