Mexican Pineapple Stir Fry Scott Hagnas | May 2 2012
Time: 22 minutes
• 1 1/2 lb chicken thighs or breast, cut into bite-sized pieces
• 1/2 cup chopped leeks (or onion)
• 1/2 cup chopped bacon
• 1 each green, red, and orange bell peppers - stemmed, seeded, and sliced
• 1 1/2 cup chopped pineapple
• 1/2 cup chopped cilantro
• 1 Tbsp oregano
• 1 tsp cumin
Brown the bacon in a large skillet over medium heat. While it's cooking, add the leeks or onion. Sauté until the bacon has browned some and the leeks are soft.
Add the chopped chicken and brown on all sides. Then, add the remaining ingredients and cook for around 10 minutes longer.
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