Pineapple Chicken
  • 1/2 cup chicken (120g)
  • 1/2 small onion, chopped coarsely (35g)
  • 1/4 red pepper, chopped coarsely (40g)
  • 1/2 cup pineapple, cubed (100g)
  • 1 tsp peanut oil (4g)
  • 1 tsp corn starch (5g)
  • 1 tsp sugar (5g)
  • 1 tbs vinegar (15g)
  • 2 tbs water (30g)
This sweet and sour pineapple chicken is great if you're dodging sodium; only 59mg. That's hard to beat for low-sodium, high-taste!
 Nutritional information 
full recipe
 Phosphorus (mg) 285 
 Potassium (mg) 645 
 Sodium (mg) 59 
 Protein (g) 28.3 
 Sugar (g) 18.5 
 Carbohydrates (g) 28.7 
 Water (mL) 257 
 Fibre (g) 2.9 
 Calories 267 
STEP 1: Chop the pineapple, chicken, onion and sweet red peppers. Mix together the water, vinegar, sugar and corn starch.
STEP 2: Heat the oil in a cook pot and fry the onion and the chicken until golden.
STEP 3: Add the pineapple and the sweet red peppers - heat for about 3 minutes.
STEP 4: Stir the liquid ingredients, add to the cook pot, and bring to a boil. The cornstarch will thicken and the sauce will coat all ingredients.
STEP 5: Serve plain, with rice or rice noodles.