Pineapple Dragon Stir-Fry (Recipe Included)

I ran across this recipe in an advertisement for Dole pineapple chunks. Although, I didn't use Dole pineapple chunks, I just used the generic canned chunk pineapple. Shhh! Don't tell!

Pineapple Dragon Stir-Fry

2 cups white rice, uncooked
1 can (20 oz) chunk pineapple
1/2 cup water
1/3 cup plus 1 Tbsp low sodium soy sauce, divided
2 Tbsp cornstarch, divided
3/4 to 1 tsp crushed red pepper, optional
3/4 tsp garlic powder
1 pound boneless, skinless chicken breast cut into strips
2 Tbsp vegetable oil
2 cups broccoli florets
3/4 cup red bell pepper chunks
1 small carrot, thinly sliced diagonally
1 tsp minced fresh ginger

1. Prepare rice according to package directions (although I wait until close to the end to make the rice).
2. Drain pineapple. Reserve 1/4 cup juice.
3. Stir together, in small bowl, reserved juice, water, 1/3 cup soy sauce, 1 Tbsp cornstarch, red pepper (if desired), and garlic powder; set aside.
4. Combine chicken with remaining 1 Tbsp each cornstarch and soy sauce in medium bowl. Heat oil in wok or non-stick large skillet over medium-high heat. Add chicken and stir-fry 4 to 5 minutes or until lightly browned. Add broccoli, bell pepper, carrot, and ginger; stir-fry 4 minutes or until just tender. Add reserved soy sauce mixture; cook, stirring, 2 to 3 minutes or until sauce boils and thickens. Stir in pineapple chunks and heat through. Serve over rice. Serves 4 to 6.