Directions:
- Heat the oil in a wok or large skillet over medium-high heat; cook the chicken and carrots in the hot oil until the chicken is no longer pink in the center and the carrots are tender, about 5 minutes. Stir in the garlic and ginger; cook another 1 minute. Add the shallots and bell pepper; cook another 1 minute.
- Whisk together 3 tablespoons of the reserved liquid from the canned pineapple chunks along with the pineapple chunks, the water, soy sauce, cornstarch, vinegar, and pepper flakes; stir into the chicken and vegetable mixture and bring to a boil, stirring until the sauce thickens.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 394.03 Kcal (1650 kJ) | ||
| Calories from fat | 122.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.63g | 21% | |
|---|---|---|---|
| Cholesterol | 89.19mg | 30% | |
| Sodium | 1207.33mg | 50% | |
| Potassium | 1138.85mg | 24% | |
| Total Carbs | 36.45g | 12% | |
| Sugars | 16.86g | 67% | |
| Dietary Fiber | 6.42g | 26% | |
| Protein | 36.59g | 73% | |
| Vitamin C | 55.8mg | 93% | |
| Vitamin A | 1.4mg | 46% | |
| Iron | 18.5mg | 103% | |
| Calcium | 87.5mg | 9% | |
| Amount Per 100 g | |||
| Calories | 84.67 Kcal (354 kJ) | ||
| Calories from fat | 26.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.93g | 21% | |
|---|---|---|---|
| Cholesterol | 19.17mg | 30% | |
| Sodium | 259.44mg | 50% | |
| Potassium | 244.72mg | 24% | |
| Total Carbs | 7.83g | 12% | |
| Sugars | 3.62g | 67% | |
| Dietary Fiber | 1.38g | 26% | |
| Protein | 7.86g | 73% | |
| Vitamin C | 12mg | 93% | |
| Vitamin A | 0.3mg | 46% | |
| Iron | 4mg | 103% | |
| Calcium | 18.8mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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