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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut each pineapple in half lengthwise, cutting through crown, and remove fruit. Set shells aside, laying them upside down to drain. Trim core from fruit, then cut fruit into chunks. | 2. Place wok over high heat. Add 1 Tbs oil. Then cook garlic & chicken. Move up the sides of the pan. Add remaining oil, onion, green pepper. Stir fry 2 minutes. | 3. Return chicken to vegetables. Add sweet and sour sauce. Stir until boiling and thick. | 4. Spoon chicken into one end of the pineapple shells. Fill the other end with rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pineapple	3	cups	cut	247.5	64.944	2.673	0.594
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
chicken breast	1 3/4		skinless boned cut	1365.3147	0.0	165.5047	73.4254
onion	1		sliced	44.0	10.274000000000001	1.21	0.11
green pepper	1		sliced	23.8	5.5216	1.0234	0.2023
rice	4	cups	cooked	2701.0	591.63	52.762	4.8839999999999995
sauce			sour sweet	-	-	-	-

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