PINEAPPLE SWEET & SOUR CHICKEN RECIPE BY TASTY
Here's what you need: chicken breast, soy sauce, cornstarch, large egg, pineapple, vegetable oil, red bell pepper, green bell pepper, white onion, garlic, ginger, rice vinegar, sugar, ketchup, white rice, scallion, sesame seed
Provided by Kiano Moju
Categories Dinner
Yield 4 servings
Number Of Ingredients 17
Steps:
- In a large bowl, combine the chicken with 1 tablespoon soy sauce, 1 tablespoon cornstarch, and 1 egg. Cover and marinate in the fridge for 20 minutes.
- Cut the pineapple in half lengthwise and carefully cube the fruit in each half, leaving the outside of the pineapple intact. Scoop out the cubed pineapple and set aside.
- Place the remaining cup of cornstarch in a separate large bowl and toss the marinated chicken pieces until liberally coated. Shake off excess.
- Fill medium pot halfway with oil and heat until the oil reaches 350˚F (180°C).
- Fry the chicken for 4-5 minutes, until the coating is golden brown and the chicken is cooked throughout. Transfer to a wire rack set over paper towels to drain.
- To make the sauce, heat 2 tablespoons of vegetable oil in a medium frying pan over a medium heat. Sauté the bell pepper and onion for 2-3 minutes, until softened.
- Add the garlic and ginger, and cook until fragrant.
- Add the vinegar, sugar, and ketchup, and stir. Bring the mixture to a boil.
- Add the pineapple cubes and warm thorough.
- Add the chicken to the frying pan and toss to coat with the sauce.
- Scoop the mixture into the hollowed out pineapple along with a scoop of rice.
- Garnish with scallions and sesame seeds.
- Enjoy!
Nutrition Facts : Calories 529 calories, Carbohydrate 65 grams, Fat 12 grams, Fiber 3 grams, Protein 38 grams, Sugar 31 grams
SWEET AND SOUR CHICKEN WITH PINEAPPLE
I couldn't find exactly what I was looking for, so I combined two of my favorite recipes. Crispy fried chicken in an Asian sweet and sour sauce.
Provided by Malia Brinkley
Categories World Cuisine Recipes Asian Chinese Main Dishes Chicken
Time 1h35m
Yield 6
Number Of Ingredients 12
Steps:
- Combine chicken and soy sauce in a glass or ceramic bowl and let marinate in the refrigerator for 1 hour.
- Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
- Heat oil in a large wok to 350 degrees F (175 degrees C).
- While the oil is heating, whisk flour, 2 tablespoons cornstarch, and black pepper together in a shallow dish. Dredge chicken in flour mixture.
- Fry chicken in batches in the hot oil until golden brown and crispy and no longer pink in the centers, 5 to 8 minutes per batch. Remove to a plate.
- Discard any oil remaining in the wok. Return the wok to medium-high heat and add sugar, 1/2 cup water, and vinegar. Heat through, stirring frequently until sugar dissolves. Add onion and continue cooking for 1 minute.
- Meanwhile, mix remaining cornstarch into remaining 1/2 cup water and stir until completely mixed. Add to vinegar mixture in the pan along with pineapples and bell pepper chunks. Continue cooking until sauce thickens and bell peppers are just cooked, about 3 minutes. Add chicken and toss to coat.
Nutrition Facts : Calories 318.1 calories, Carbohydrate 48.2 g, Cholesterol 46.7 mg, Fat 7.4 g, Fiber 1.4 g, Protein 15.1 g, SaturatedFat 1.8 g, Sodium 648.3 mg, Sugar 31.8 g
SLOW COOKER SWEET AND SOUR CHICKEN WITH PINEAPPLE
A flavorful sweet and sour chicken dish with yummy pineapple!
Provided by pomluv
Categories 100+ Everyday Cooking Recipes Slow Cooker Main Dishes Chicken
Time 4h15m
Yield 6
Number Of Ingredients 12
Steps:
- Heat oil in a skillet over medium-high heat. Brown chicken in hot oil, about 2 1/2 minutes per side.
- While chicken is cooking, mix brown sugar, soy sauce, honey, garlic, and ginger together in a small bowl.
- Transfer chicken to the bottom of a slow cooker. Place pineapple and onion on top of the chicken. Pour sauce over top.
- Cover and cook on High for 3 hours.
- Preheat the oven to 500 degrees F (260 degrees C).
- Remove chicken from the slow cooker and place on a baking sheet.
- Bake chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 15 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- Meanwhile, mix cornstarch and water together in a small bowl. Add it to the slow cooker, stir, and cook until sauce has thickened, about 30 minutes. Add snap peas and chicken and cook until heated through, 15 to 20 minutes more.
Nutrition Facts : Calories 478.4 calories, Carbohydrate 66.7 g, Cholesterol 87.4 mg, Fat 12.4 g, Fiber 2.1 g, Protein 26.1 g, SaturatedFat 3.1 g, Sodium 448.2 mg, Sugar 57.2 g
EASY PINEAPPLE CHICKEN
An easy weeknight dinner, this quick chicken stir-fry with pineapple is as delicious as it is colorful! Serve with rice for a complete meal, or fried rice for a treat. Add red chile flakes to the mix if you want something sweet and spicy!
Provided by Natasha
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Stir-Fry
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Combine soy sauce, 2 tablespoons olive oil, paprika, and salt in a bowl. Add chicken strips and let marinate while preparing the remaining ingredients.
- Heat the remaining 1 tablespoon of olive oil in a wok. Add bell pepper and stir-fry for 3 minutes. Add scallions and cook for 2 more minutes. Remove chicken from marinade and add to the wok; discard marinade. Cook, stirring occasionally, until chicken is cooked through and no longer pink in the centre, 10 to 15 minutes.
- Combine pineapple juice and cornstarch in a bowl; mix together. Add pineapple chunks to the skillet and cook for 2 to 3 minutes. Pour in pineapple juice mixture and bring to a boil. Simmer until sauce has thickened, about 3 minutes.
Nutrition Facts : Calories 307.3 calories, Carbohydrate 22 g, Cholesterol 64.6 mg, Fat 13.1 g, Fiber 3 g, Protein 26.1 g, SaturatedFat 2.2 g, Sodium 782.9 mg, Sugar 14.9 g
PINEAPPLE SWEET AND SOUR CHICKEN (EASY AND DELICIOUS!)
I am very picky when it comes to my sweet and sour chicken. I want my sweet and sour chicken to have that sour "kick" to it. Many of the recipes I try are definitely "sweet" but lacking in the sour. After sifting through several recipes, I finally put this one together, and it is perfect for me. Just FYI, the pineapple...
Provided by Tonya Swafford
Categories Chicken
Time 15m
Number Of Ingredients 7
Steps:
- 1. To prepare the chicken: Place the raw chicken on a cutting board, one at a time, and cut them into 1 to 2 inch pieces (approximate).
- 2. Place cut up chicken into a small mixing bowl. Pour the salt into the bowl with the chicken. Using your hands or a spoon, stir the raw chicken and salt together until the salt is well distributed.
- 3. Add the flour. Using your hands, roll each peice of chicken in the flour until all the chicken is well coated with flour. Deep fry the chicken until thoroughly cooked and outside is golden.
- 4. In another small mixing bowl, combine ketchup, pineapple juice, vinegar and sugar. Whisk until well mixed (about 30 seconds to 1 minute). The sauce will be thin.
- 5. Heat a medium non-stick skillet on stove top. Keep heat between medium and low. Mix the fried chicken and sauce together in the skillet. Stir well, making sure that all the chicken is well covered in the sauce. Stir frequently.
- 6. The longer the chicken and sauce cook together on the stove top, the more the sauce will thicken. Cook until the chicken is well heated through and through and appears to have absorbed a lot of sauce, and until the sauce thickens. This will usually take about 15 minutes. The sauce will also continue to thicken after the chicken and sauce have been removed from the heat. I never have to use anything else to make the sauce thicken. The sauce thickens very well.
- 7. Enjoy plain or with steamed or fried rice and eggroles.
SWEET AND SOUR PINEAPPLE CHICKEN
"Pineapple and soy sauce pair nicely for marinating chicken breasts," says field editor Emma Magielda of Amsterdam, New York. "The meat comes out of the oven moist and tasty."
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a large resealable plastic bag, combine the first five ingredients. Add chicken. Seal bag and turn to coat; refrigerate for 30 minutes. , Place the chicken and marinade in an 11x7-in. baking dish coated with cooking spray. Cover and bake at 350° for 25 minutes or until chicken juices run clear.
Nutrition Facts : Calories 149 calories, Fat 1g fat (0 saturated fat), Cholesterol 66mg cholesterol, Sodium 276mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 1g fiber), Protein 27g protein. Diabetic Exchanges
SWEET & SOUR CHICKEN WITH PINEAPPLE
Really good, but annoying to make if you're really hungry and are not willing to watch it. Best to serve over rice.
Provided by earthsfire
Categories Chicken
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a nonstick skillet over medium-high heat.
- Add chicken and saute until golden brown (about 5 mins).
- Add the onion and bell pepper and saute until vegetables beginto soften (about 5 mins).
- Add pineapple chunks with juice, mix well.
- Reduce heat to a simmer and cover.
- In a bowl combine cornstarch and soy sauce.
- Add sugar, chicken broth, vinegar, and if desired food coloring.
- Blend throughly to remove any lumps.
- Add to chicken in skillet and mix well.
- Simmer until thickened.
- Best if served over rice.
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SWEET AND SOUR CHICKEN WITH PINEAPPLE - BOWL OF DELICIOUS
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4.9/5 (23)Total Time 25 minsCategory ChickenCalories 457 per serving
- In a medium bowl, mix together the soy sauce (1 tablespoon), garlic powder (1/2 teaspoon), kosher salt (1/2 teaspoon), and black pepper (1/4 teaspoon). Add the diced chicken to the bowl and toss to coat. Allow to marinate for at least 5 minutes.
- While the chicken is marinating, mix together all the ingredients for the sweet and sour sauce in a small bowl or glass measuring cup (1/4 cup brown sugar, 1/4 cup honey, 1/4 cup ketchup, 1/4 cup rice vinegar, 1/4 cup water, 1 teaspoon Sriracha, 1 tablespoon soy sauce, and 1 teaspoon garlic powder). This is also a good time to dice the pepper and onion, if you haven't already.
- Sprinkle the cornstarch (1/4 cup) on top of the chicken and toss to coat each piece evenly. Use a couple tablespoons more if there isn't enough to coat each piece.
- Heat the canola oil (1/4 cup) in a large skillet or wok (I prefer nonstick) over medium-high heat. Add the chicken and fry until crispy and fully cooked, flipping occasionally, about 5-8 minutes. Once fully cooked, remove to a plate.
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