Cashew Chicken with Pineapple

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Prep Time: 15 min Start to Finish Time: 15 min Servings: 4
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1 cup (250 mL)
2/3 cup (175 mL)
sweet and sour sauce
1/4 cup (60 mL)
pineapple juice
2 tbsp (30 mL)
soy sauce
1 tbsp (15 mL)
canola oil
1 1/2 lb (750 g)
boneless and skinless chicken breasts, cubed
1/4 tsp (1 mL)
red pepper, cubed
1 cup (250 mL)
canned pineapple chunks packed in juice, drained
green onions, cut into 1-inch pieces
1/2 cup (125 mL)
roasted, unsalted cashews
NUTRITIONAL INFORMATION per serving, 1/4 of recipe
  • Calories 426
  • Fat 14.5g
  • Carbohydrates 40g
  • Fibre 2g
  • Protein 36g


  1. Cook rice without butter and salt according to package directions.
  2. Whisk sweet and sour sauce with pineapple juice and soy sauce; set aside.
  3. Heat oil in a large, nonstick skillet set over medium-high heat. Cook chicken with salt, stirring frequently, for 4 to 5 minutes or until golden brown all over. Add peppers and pineapple; cook stirring frequently for 1 minute. Add green onions and continue to cook until tender crisp.
  4. Stir in sauce mixture; bring to a boil. Cook for 1 to 2 minutes or until thickened. Stir in half the cashews.
  5. Serve chicken with rice. Garnish with remaining cashews.