You are here: Home » Recipes » Chicken Saute with Pineapple and Lemongrass Chicken Saute with Pineapple and Lemongrass Yield 4 servings Prep 15 mins Cook 20 mins PrintEmail Ingredients 4 -- chicken breasts, skinless and boneless (about 1 1/2 pounds), cut into 1-inch chunks1-1/2 cup chicken broth3 stalks lemongrass, chopped into 2-inch pieces1 piece ginger, about 2 inches, coarsely chopped1 teaspoon lime zest2 tablespoons Thai fish sauce (optional)1 tablespoon vegetable oil2-1/2 tablespoon cornstarch4 cups fresh pineapple chunks, about 1 inch each1 teaspoon salt2 tablespoons cilantro, chopped2 tablespoons mint, chopped Instructions Place chicken broth in small saucepan. Add lemongrass, ginger and lime zest. Bring to a simmer; cover and cook for 10 minutes. Stir in fish sauce (if using); set aside. While the chicken broth mixture is simmering, warm vegetable oil over high heat in a large, non-stick skillet or wok. Toss chicken chunks in cornstarch. Add chicken to heated oil in two batches; sauté until golden brown, about 5 minutes. Remove chicken, place on plate and set aside. Add pineapple chunks to pan and sauté quickly, about 2 minutes. Return chicken to skillet or wok. Pour chicken broth into pan through strainer, separating out lemongrass, ginger and lime zest pieces. Discard these pieces. Stir over high heat until sauce reaches simmer, about 1 minute. Reduce heat to low and simmer for 4 minutes, until sauce has thickened lightly. Add salt. Sprinkle with cilantro and mint. Serve immediately over rice or noodles.