A delightful twist on a classic chicken noodle dish, featuring tangy pineapple and vibrant vegetables.
Drain the juice from the canned pineapple into a measuring cup and add water to make 2 cups of liquid.
Use the pineapple juice for a natural sweetness in the dish.
Cut the chicken into bite-sized pieces and season with the ginger.
Cut the chicken evenly for consistent cooking.
Heat a skillet with a bit of oil and cook the chicken until browned, about 4 minutes.
Ensure the skillet is hot before adding the chicken for a good sear.
Add the pineapple juice mixture to the skillet and bring to a boil.
Stir occasionally to prevent sticking.
Break the ramen noodles into smaller pieces and add them to the skillet along with the seasoning packets.
Stir the noodles to ensure they cook evenly.
Add the sweet and sour sauce, bell pepper, green onion, and pineapple chunks to the skillet. Cook until the vegetables are tender-crisp.
Do not overcook the vegetables to maintain their crunch.
Serve the dish warm, garnished with additional green onions if desired.
Serve immediately for the best flavor and texture.
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