1 can (8 ozs) pineapple chunks
1 tbsp vegetable oil
1 tbsp minced garlic
1 lb cut into thin strips boneless skinless chicken breasts
1/2 cup sliced cucumber
1/2 cup thinly sliced onion
1/2 cup cubed tomato
2 tbsps Thai Kitchen® Premium Fish Sauce
2 tbsps ketchup
1 tbsp sugar
1 tbsp vinegar
Cooked Thai Kitchen® Jasmine Rice
DRAIN pineapple, reserving 1 tablespoon 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.