This pineapple chicken recipe is paradise.
- Sprinkle chicken with salt and pepper. In nonstick 12" skillet or wok, heat 2 tablespoons oil over medium-high heat. Add garlic and ginger and cook 1 minute, stirring constantly. Add chicken and cook 3 minutes or until lightly browned, stirring occasionally. With slotted spoon, transfer chicken to medium bowl.
- Into same skillet, add fajita mix, zucchini and remaining 1 tablespoon oil and cook 3 to 4 minutes or until vegetables are tender-crisp.
- In small bowl, with whisk, mix wine and brown sugar until brown sugar dissolves. Add wine mixture and chicken to skillet and cook 5 minutes or until chicken loses its pink color throughout and reaches an internal temperature of 165°F. Meanwhile, prepare rice as label directs.
- Add pineapple to skillet and cook 3 to 4 minutes or until heated through. Serve with rice and soy sauce, if desired.
487 Calories Per Serving
SATURATED FAT: 1G