Oy… I’m behind. Here is the recipe from Monday’s dinner! It was very yummy though. Another great recipe from my Weight Watchers’ Stir It Up Super Skillet Cookbook!

Polynesian Pineapple Chicken
Prep: 15 min
Cook: About 15 min
Serves: 4

1/3 cup ketchup
3 tbsp reduced-sodium soy sauce
3 tbsp sugar
2 tbsp rice vinegar
1 tbsp cornstarch
3 tsp canola oil
1 lb skinless boneless chicken breasts, cut into ½” cubes
2 carrots, thinly sliced
1 tbsp minced peeled ginger
½ lb fresh snow peas, trimmed
¼ cup sliced almonds (I’m allergic, so I left out)
1 (8-oz) can water chestnuts, drained
1 (8-oz) can pineapple chunks in juice, drained

1. Whisk together the ketchup, soy sauce, sugar, vinegar, and cornstarch in a bowl until smooth; set aside.

2. Heat 2 tsp of the oil in a large nonstick skillet over medium-high heat. Add the chicken and cook, stirring occasionally, until cooked through, 5-6 minutes. Transfer the chicken to a plate.

3. Heat the remaining 1 tsp oil in the skillet. Add the carrots and ginger; cook, stirring occasionally, until the carrots begin to soften, about 2 minutes. Stir in the snow peas, almonds, water chestnuts, pineapple, and the chicken. Cook, stirring frequently, until the snow peas are crisp-tender, 3-4 minutes. Add the ketchup mixture; bring to a boil and cook, stirring constantly until thickened, about 1 minutes.

Only 7 points!!! (9 when served with ½ cup brown rice)