1 can (235 mL) pineapple chunks
1 tablespoon (15 mL) vegetable oil
1 tablespoon (15 mL) minced garlic
1 pound (500 g) boneless skinless chicken breasts, cut into thin strips
1/2 cup (125 mL) sliced cucumber
1/2 cup (125 mL) thinly sliced onion
1/2 cup (125 mL) cubed tomato
2 tablespoons (30 mL) Thai Kitchen® Premium Fish Sauce
2 tablespoons (30 mL) ketchup
1 tablespoon (15 mL) sugar
1 tablespoon (15 mL) vinegar
Cooked Thai Kitchen® Jasmine Rice
DRAIN pineapple, reserving 1 tablespoon (15 mL) of the juice. Set aside.
HEAT oil in large skillet or wok on high heat. Add garlic; stir fry 30 seconds or until fragrant. Add chicken; stir fry until lightly browned. Add cucumber, onion and tomato; stir fry 1 minute.
STIR in fish sauce, ketchup, sugar, vinegar and reserved pineapple juice. Add pineapple; stir fry 30 seconds. Serve with cooked Jasmine Rice.