Chicken Saute with Pineapple and Lemongrass

National Chicken Council
  • Yield: 4 servings
  • Prep: 15 mins
  • Cook: 20 mins


4 chicken breasts, skinless and boneless (about 1 1/2 pounds), cut into 1-inch chunks
1-1/2cup chicken broth
3stalks lemongrass, chopped into 2-inch pieces
1 ginger, about 2 inches, coarsely chopped
1teaspoon lime zest
2tablespoons Thai fish sauce (optional)
1tablespoon vegetable oil
2-1/2tablespoon cornstarch
4cups fresh pineapple chunks, about 1 inch each
1teaspoon salt
2tablespoons cilantro, chopped
2tablespoons mint, chopped


  1. Place chicken broth in small saucepan.  Add lemongrass, ginger and lime zest.    Bring to a simmer; cover and cook for 10 minutes.  Stir in fish sauce (if using); set aside.
  2. While the chicken broth mixture is simmering, warm vegetable oil over high heat in a large, non-stick skillet or wok.  Toss chicken chunks in cornstarch.  Add chicken to heated oil in two batches; sauté until golden brown, about 5 minutes.  Remove chicken, place on plate and set aside.  Add pineapple chunks to pan and sauté quickly, about 2 minutes.
  3. Return chicken to skillet or wok.  Pour chicken broth into pan through strainer, separating out lemongrass, ginger and lime zest pieces.  Discard these pieces.  Stir over high heat until sauce reaches simmer, about 1 minute.  Reduce heat to low and simmer for 4 minutes, until sauce has thickened lightly.  Add salt.  Sprinkle with cilantro and mint.  Serve immediately over rice or noodles.

Nutritional Info *per serving

  • Glycemic Load 11.41
  • Calories 350
  • Fat 9g
  • Saturated Fat 1.5g
  • Polyunsaturated Fat 3.5g
  • Monounsaturated Fat 2.5g
  • Cholesterol 95mg
  • Sodium 1250mg
  • Potassium 650mg
  • Carbohydrate 28g
  • Fiber 3g
  • Sugars 17g
  • Protein 39g
  • Trans Fat 0g
  • Vitamin A 4%
  • Vitamin C 130%
  • Calcium 4%
  • Iron 15%