Pineapple and Habanero Stir-Fry

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  • Oil for pan
  • 1/2 cup diced zucchini
  • 1/2 cup diced yellow squash
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 2 cups diced cooked chicken
  • 1 (10 ounce) jar Robert Rothschild Farm® Roasted Pineapple and Habañero Dip
  • 1/2 cup chopped pecans


In a large skillet or wok, add oil and sauté vegetables until crisp-tender, about 10 minutes.
Add chicken and pineapple dip and simmer until heated through, about 5 minutes.
Add pecans and serve over rice or pasta.

Recipe from Town & Country Market Bainbridge - Culinary Resource Center
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