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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. For rice: Preheat oven to 350°F Heat rice in saucepan with butter. Pour hot stock over heated rice and butter. Let come to boil. Pour into casserole dish and cover. Place in oven and cook for 30 minutes or until all liquid is absorbed. | 2. For chicken: Combine cornstarch, brown sugar, and salt in a large sauce pan. Add vinegar and juice. Bring to boil and cook until thickened, stirring occasionally. | 3. Add chicken, pineapple chunks, and onion. Heat through. | 4. Serve over hot rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	1 1/2	1/2		128.25	5.8927	4.0072	10.8
rice	1 1/2	1/2		1018.425	211.5938	20.9235	8.88
chicken stock	3 1/2	cups		302.4	29.651999999999997	21.168000000000003	10.08
chicken	2 -3	cups	cooked	-	-	-	-
cornstarch	4	tablespoons		121.92	29.2064	0.0832	0.016
salt	1	teaspoon		-	-	-	-
brown sugar	1/2	cup		418.0	107.899	0.132	0.0
vinegar	1/2	cup		25.095	1.1114	0.0	0.0
pineapple juice orange	2	cups		-	-	-	-
pineapple chunk	1	cup		210.7	54.39	0.98	0.245
onion flake	1	teaspoon		5.8167	1.3880000000000001	0.1492	0.0077

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.