Canada’s food guide

Pineapple ginger chicken

This chicken dish is tender and full of flavor. Serve it over brown rice or quinoa with a fresh, green salad for a great weeknight meal.

Prep Time: 40 minutes
Cook Time: 10-15 minutes
Servings: 4

  • 175 mL (3/4 cup) no sugar added canned crushed pineapple
  • 15 mL (1 tbsp) fresh ginger, grated or minced
  • 1 large clove garlic, grated or minced
  • 15 mL (1 tbsp) sodium reduced soy sauce
  • 10 mL (2 tsp) canola oil
  • 500 g (1 lb) boneless skinless chicken breasts (about 3 to 4 small)
  • 1 red bell pepper, chopped
  • 30 mL (2 tbsp) fresh mint, chopped
  • 2 mL (1/2 tsp) hot pepper sauce
  1. In a shallow dish, combine 50 mL (1/4 cup) of the pineapple, ginger, garlic, soy sauce and 5 mL (1 tsp) of the oil; set aside.
  2. 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.
  3. Heat remaining oil in nonstick skillet over medium high heat. Stir-fry chicken and marinade with red pepper stirring for about 8 minutes or until chicken is cooked through to 74°C (165°F) and no longer pink inside.
  4. Stir in mint and hot pepper sauce.


  • Serve pineapple ginger chicken on a bed of brown rice or quinoa with a side of green salad to make a yummy meal.
  • Cut and prepare raw poultry on a separate cutting board from that used to cut ready to eat vegetables, fruit or other foods.
  • Try using less of the ingredients that are high in added sodium, sugars or saturated fat. Adding salt or sugars directly to your recipe? Remember, a little often goes a long way.