Asian Noodles with Chicken and Pineapple

Prep Time:
20 mins
Total Time:
35 mins

The sweet flavor of pineapple and red bell pepper goes well with the savory peanuts and fresh mint in this Southeast Asian noodle salad.


  • 6 ounces green beans, trimmed and halved lengthwise (2 cups)

  • 1 red bell pepper, seeds and ribs removed, thinly sliced lengthwise

  • 8 ounces rice noodles

  • Coarse salt and ground pepper

  • 1 pound boneless, skinless chicken breast halves

  • ½ cup freshly squeezed lime juice

  • ¼ cup soy sauce

  • 1 tablespoon sugar

  • ½ fresh pineapple, peeled, cored, and sliced into bite-size wedges (2 cups)

  • ¼ cup fresh mint, chopped

  • ½ cup peanuts, chopped


  1. In a large pot of boiling water, cook beans until crisp-tender, about 3 minutes. Add bell pepper, and stir to submerge. Using a small sieve, transfer vegetables to a bowl. Add noodles to boiling water, and cook until al dente according to package directions, 4 to 6 minutes. Drain, rinse thoroughly with cold water, and reserve.

  2. Meanwhile, in a small skillet, bring 1 cup salted water to a simmer over medium heat. Add chicken breasts; cover, and cook 5 minutes. Turn off heat; let steam until chicken is cooked through, 5 to 10 minutes. When cool enough to handle, shred chicken with a fork.

  3. In a large bowl, whisk together lime juice, soy sauce, and sugar. Add reserved vegetables and noodles, chicken, pineapple, mint, and 1/4 cup peanuts; season with salt and pepper. Toss to coat with dressing. Serve immediately, topped with remaining 1/4 cup peanuts.


Angel-hair pasta can be substituted for the rice noodles in this recipe. To save time, you can use store-bought roasted chicken, and skip step two.

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