1 can (8 ounces) pineapple chunks
1 tablespoon vegetable oil
1 tablespoon minced garlic
1 pound boneless skinless chicken breasts, cut into thin strips
1/2 cup sliced cucumber
1/2 cup thinly sliced onion
1/2 cup cubed tomato
2 tablespoons Thai Kitchen® Premium Fish Sauce
2 tablespoons ketchup
1 tablespoon sugar
1 tablespoon 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.