PINEAPPLE: Sweet and sour chicken

Sweet and sour chicken
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
I spent a lot of time getting the sauce exactly right to make this dish an accepted alternative to Chinese take-away.
Course: Main Course
Cuisine: American, Chinese
Servings: 4
  • 1 c fresh pineapple
  • 2 T vegetable oil
  • 2 red bell peppers
  • 2 chicken breast halves
  • 1/2 t onion powder
  • 3 T soy sauce
  • 2 T cornstarch
  • 3/4 c white sugar
  • 1/3 c white vinegar
  • 2/3 c apple or pineapple juice
  • 1 T ketchup
  • white rice
  1. Set rice to cook according to package instructions.
  2. Dice pineapple into small pieces. Chop red bell pepper into half strips. Cut chicken into blocks of about 1/2 inch. Sprinkle chicken with onion powder. Set aside.
  3. To make the sauce, combine cornstarch and soy sauce in a small teacup to make a paste. Do not skip this step or the cornstarch may become lumpy and ruin your sauce. Mix vinegar, sugar, tomato ketchup, juice and soy sauce-cornstarch paste in a small (cold) saucepan. Set over medium heat and heat to a soft boil, stirring regularly. Continue to boil for 2 minutes then reduce heat to low to keep warm.
  4. Heat oil in wok or large skillet over medium-high heat. When hot, add red bell pepper and chicken. Stir-fry about 8-10 minutes until chicken is cooked through and red pepper is soft and starting to brown. Add pineapple and continue to stir-fry a further 5 minutes.

  5. Add sauce to chicken mixture. Serve over rice.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating