Pineapple Chicken Stirfry

Ingredients:
440 g can pineapple pieces in
natural juice, drained
1 tablespoon olive oil
1 teaspoon sesame oil
2 teaspoons crushed garlic
1 large onion, thinly sliced
300 g chicken (or beef or tofu),
sliced into bite size strips
3 cups stir fry vegetables (eg.
julienne carrot, capsicum, snow
peas, bok choy, mushrooms)
1-2 tablespoons oyster sauce
1 tablespoon reduced salt soy sauce
Chilli or sweet chilli sauce to taste
1/4 cup water, if necessary
Fresh coriander, roughly chopped
Noodles or rice

Method:

Heat oils together in large wok.
Over medium heat saute garlic and onion for 2-3 minutes
(or until onion goes transparent).
Turn the heat up to high and add chicken (or other meat)
and cook for three minutes. Add vegetables and pineapple
and cook for further two minutes or until tender. Add
all sauces and water as required. Stir until heated
through.
Sprinkle with coriander and serve immediately with
steamed noodles or rice.
Serve with salad and crusty bread rolls. Accompany with
extra cheese if desired.

Nutrition information per serve:
Energy 1853 kJ
Protein 24 g
Fat 7 g
Carbohydrate 63 g