Prep Time 20 min
Cook Time 15 Min
Servings 4
Difficulty Easy


  • 1/3 cup Santa Cruz Organic® Mango Fruit Spread
  • 1/3 cup True Made Foods Vegetable Ketchup
  • 1/4 cup Santa Cruz Organic® 100% Ginger Juice
  • 1/4 cup apple cider vinegar
  • 2 tablespoons soy sauce
  • 1 1/2 teaspoons minced garlic
  • 1 tablespoon corn starch
  • 3 green onions
  • 1 tablespoon peanut oil
  • 1 pound boneless skinless chicken breast, cut crosswise into very thin strips
  • 2 green, red or yellow bell peppers, cut into 1-inch squares
  • 2 cups cubed fresh pineapple
  • Cooked rice


  • Step 1

    COMBINE fruit spread, ketchup, ginger juice, vinegar, soy sauce and garlic in medium bowl. Whisk in corn starch.

  • Step 2

    SLICE green onions, separating the white and green parts into two piles.

  • Step 3

    HEAT oil in large skillet over high heat until hot. Add chicken; stir-fry 3 minutes or until lightly browned. Add pepper and white part of green onions. Stir-fry 2 to 3 minutes.

  • Step 4

    STIR sauce mixture and add to skillet. Add pineapple. Cook, stirring constantly, until mixture comes to a boil and thickens. Simmer 2 minutes. Serve over rice, if desired. Garnish with remaining green onion.