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Peel, core, and spiral-slice apples in seconds — pie prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Apple wood — mild, sweet smoke for poultry and pork
Spiral corer — core, peel, and slice pineapple in one motion
Compact sous vide circulator with app — Bluetooth control, 1100W
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Peel, core, and spiral-slice apples in seconds — pie prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Apple wood — mild, sweet smoke for poultry and pork
Spiral corer — core, peel, and slice pineapple in one motion
Compact sous vide circulator with app — Bluetooth control, 1100W
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Drain pineapple, reserving 1/3 cup juice. Set pineapple aside. In a large skillet over medium heat, cook the chicken, garlic and ginger in 2 tbsp oil for 6 minutes. Add the carrots, green pepper and pineapple. Cover and cook for 2-3 minutes or until vegetables are crisp-tender and chicken juices run clear. Stir in spaghetti and onions. In a small bowl, combine the cornstarch, soy sauce, reserved pineapple juice and remaining oil until smooth. Stir into chicken mixture. Bring to a boil, cook and stir for 2 minutes or until thickened.