Menu Enter a recipe name, ingredient, keyword...

Pineapple Chicken Lo Mein


Google Ads
Rate this recipe 0/5 (0 Votes)


  • 1 (20 oz) can unsweetened chunk pineapple, saving 1/3 cup of juice
  • 1 lb boneless, skinless chicken breast halves, cut into 1-inch cubes
  • 2 cloves of garlic, minced
  • 3/4 tsp ground ginger, or 1 T fresh minced ginger root
  • 3 T veg. oil, divided
  • 2 medium carrots, julienned
  • 1 medium green pepper, julienned
  • 4 oz spaghetti noodles, cooked/drained
  • 3 green onions, sliced
  • 1 T corn starch
  • 1/3 cup soy sauce


Servings 3
Preparation time 10mins
Cooking time 40mins


Step 1

Drain pineapple, reserving 1/3 cup of juice and set aside. Over medium heat, cook chicken, garlic, and ginger with 2 T of the oil. Cook 6 minutes, then add carrots, peppers and pineapple. Cover, and cook for 3/6 minutes or until veggies are crisp-tender and juices are clear. Add spaghetti and onions.

In a small bowl, combine the remaining oil, soy sauce, corn starch and reserved pineapple juice; stir until smooth. Stir in to chicken mixture. Bring to a boil; cook and stir for 2-3 minutes, or until thickened.

*Optional: marinade the noddles in soy sauce mixture before adding them to the pan.

You'll also love

Review this recipe

PINEAPPLE CHEESE SPREAD Cranberry Chutney with Apple and Crystallized Ginger