Recipe provided by - National Chicken Council / U.S. Poultry & Egg Assn. and www.eatchicken.com

• 1-1/2 lbs. boneless, skinless chicken breasts, cubed
• 2 tsp. peanut oil
• 2 cups fresh pineapple chunks
• 3 Tbs. molasses
• 2 Tbs. fresh lime juice
• 1/4 tsp. red pepper flakes
• 8 scallions, cut lengthwise into 2 inch pieces
• 1/4 cup crystallized ginger, minced

In a nonstick wok or large fry pan over high heat, warm oil. Add chicken and sauté until firm and well-browned, about 6 minutes. Remove chicken and set aside. Add pineapple and molasses to wok and stir-fry until the pineapple is brown and tender. Stir in the lime juice, red pepper flakes, scallions and chicken. Sauté until scallions are bright green and the chicken is fully cooked, about 5 minutes. Toss in ginger and serve over rice.

Per serving: calories 464, fat 9.1g, 18% calories from fat, cholesterol 145mg, protein 54.7g, carbohydrates 38.8g, fiber 3.5g, sugar 20.9g, sodium 148mg, diet points 9.8.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.1, Fruit: 0.7, Bread: 0.0, Lean meat: 0.0, Fat: 1.0, Sugar: 1.5, Very lean meat protein: 6.8

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The recommended wines are: Riesling, Burgundy, or Cabernet Sauvignon.