Chicken and Pineapple Stir Fried Chicken and Pineapple    3 Ways Chicken and Pineapple 1 Yield: 6 servings (serving size: 1 1/3 cups stir-fry and 1 cup rice) Ingredients 1/2 cup fat-free, less-sodium chicken broth 1 1/2 tablespoons cornstarch 1 1/2 tablespoons honey 1 tablespoon low-sodium soy sauce 2 teaspoons rice or white wine vinegar 1/2 teaspoon salt 2 tablespoons oil, divided 1 cup chopped green onions, divided 1 small onion, cut into 8 wedges 1 cup (3 x 1/4-inch) julienne-cut red bell pepper 1/2 cup diagonally sliced carrot 1 cup sliced mushrooms 1 cup snow peas 1 pound skinned, boned chicken thighs, cut into bite-size pieces 1/4 cup canned pineapple chunks in juice, drained 1/3 cup cashews 1/2 to 1 teaspoon crushed red pepper 6 cups hot cooked long-grain rice Preparation Combine first 7 ingredients in a small bowl; set aside. Heat 1 tablespoon oil in a stir-fry pan or wok over medium-high heat. Add 1/2 cup green onions and onion wedges; stir-fry 1 minute. Add bell pepper and carrot; stir-fry 2 minutes. Add mushrooms and peas; stir-fry 2 minutes. Remove vegetable mixture from pan. Keep warm. Heat 1 tablespoon oil in pan over medium-high heat. Add chicken; stir-fry 5 minutes. Add broth mixture, vegetable mixture, pineapple, cashews, and crushed red pepper; bring to a boil, and cook 1 minute or until thick. Stir in 1/2 cup green onions. Serve with rice. Chicken and Pineapple 2 Ingredients: 1 lb Chicken breast or thighs (skinless & boneless) 1 c Cashews 1 can Mushroom (drained) 1 fresh Pineapple (peeled, cored, and cut into 1-inch cubes) 1 red Bell pepper (cored and cut into 2-inch by 1-niche) 1 med. Onion (cut into 1-niche cubes) 3 tsps Nuoc Mam (Vietnamese fish sauce) 2 tsps Sugar (optional) 2 tbsps Cooking oil 3 Clove Garlic (minced) 3 tbsps Chicken chili marinating sauce 2 tbsps Chicken broth (or water) Preparation: 1. Cut the chicken into 1-inch square pieces. In a bowl, combine the chicken and the chicken chili marinating sauce. Add 2 tsps fish sauce and mix well. Meanwhile, prepare the pineapple, bell pepper, mushroom, and onion as described above. Set aside. 2. When ready to cook, heat 2 tbsps off cooking oil in a skillet over high heat. When the oil is hot, add the garlic and fry for 15 seconds or until fragrant. Add in the chicken and saute for 3 minutes or until chicken is cooked. 3. Add the pineapple, onion, mushroom , cover and fry for 1 minute. Add the fish sauce, sugar, cover and saut? on high heat for 1 minute. 4. Add in the cashews and make give one final stir. Remove to plate and serve with steam rice. Chicken and Pineapple 3 1 lb. chicken breasts, skinned and boned 2 slices root ginger 1 tbsp. soy sauce 1 tbsp. sherry 8.5 oz. can pineapple chunks 1 tsp. cornstarch 2 tbsp. oil 4 oz. cashew nuts 1. Cut chicken into small cubes. Mince ginger and rub it on chicken. 2. Combine soy sauce, sherry and cornstarch. 3. Set wok at 420 degrees Heat oil and stir fry chicken for 3 minutes. Set aside. 4. Add pineapple (drained) and cashew nuts and stir all ingredients together. Cook 1 minute more. Serve with rice.