Pineapple Sweet And Sour Recipes

SWEET AND SOUR PORK WITH PINEAPPLE

Steps:

• Gather the ingredients.
• Put all of the ingredients in a saucepan and stir to mix evenly. Place over medium-high heat.
• Stirring constantly, bring the sauce to a boil and then reduce the heat to a simmer. Cook the sauce, continuing to stir, until the texture has turned thick and sticky, about 25 minutes.
• Gather the ingredients.
• Place the pork in a bowl and add both kinds of soy sauce, rice wine, five-spice powder, ground white pepper, and minced garlic; marinate for 10 minutes.
• Add the egg, corn flour, and all-purpose flour into the pork marinade and mix evenly. Place in the refrigerator for 30 minutes.
• Gather the ingredients.
• Heat the oil to 325 F/170 C in a wok or deep saucepan.
• Gently slide in some of the pork tenderloin cubes, without overcrowding, and deep-fry, in batches if necessary, until golden brown in color, stirring occasionally. Make sure the oil comes back up to temperature before each batch.
• Place the cooked pork on a plate lined with a couple of sheets of paper towel.
• Remove all but 1 tablespoon of oil from the wok and stir-fry the garlic and onion over medium-high heat until fragrant.
• Add the bell peppers and pineapple to the wok and stir-fry for a minute or two.
• Return the pork to the wok, along with the sweet and sour sauce, and mix evenly. You can add as much sweet and sour sauce as you prefer.
• Garnish with the sesame seeds . Serve with cooked white rice , if desired.

SWEET AND SOUR PINEAPPLE PORK

Steps:

• Cut pork into bite-size pieces and marinate for 30 minutes in mixture of soy, vermouth, garlic, ginger, and 2 tablespoons oil. Set aside.
• Meanwhile, make the sweet and sour sauce:
• In a medium saucepan, combine all ingredients except the cornstarch mixture, blend well and bring to a boil. Add cornstarch mixture. Reduce heat and simmer, stirring frequently until thickened. Be sure and bring your sauce to a boil before adding the cornstarch, otherwise the sauce may retain an unpleasant starchy taste.
• Heat oil in a Dutch oven to 350 degrees F.
• Remove pork pieces from marinade and roll in cornstarch to coat well. Deep fry in hot oil until golden brown and crispy.
• In a large saute pan, heat 2 tablespoons oil on medium-high heat. Stir-fry red and yellow pepper and diced onion for 2 minutes, then add sweet and sour sauce and fold in fried pork. Let simmer for 2 minutes, arrange on serving platter and garnish with long strips of green onion and toasted sesame seeds.

SWEET AND SOUR CHICKEN WITH PINEAPPLE

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.

SWEET AND SOUR PINEAPPLE MEATBALLS

Steps:

• Combine ground beef, onion, egg, 1 tablespoon cornstarch, salt, and pepper in a bowl. Use a cookie scoop to shape into meatballs.
• Heat oil in a large skillet over medium heat. Add meatballs and cook, turning often, until browned and no longer pink in the centers, 7 to 10 minutes. Remove meatballs from the skillet and drain oil, reserving 1 1/2 tablespoons of drippings.
• Drain pineapple chunks from the can, reserving juice; set pineapple aside. Add enough additional pineapple juice to make 1 1/2 cups total.
• Combine pineapple juice, sugar, 1/2 cup plus 1 tablespoon water, 1/4 cup plus 2 tablespoons vinegar, soy sauce, and remaining 2 1/2 tablespoons cornstarch in a bowl; mix well. Stir into drippings in the skillet.
• Cook over medium heat, stirring constantly, until smooth and thickened. Add meatballs, pineapple chunks, and bell peppers. Cook until thoroughly heated, coating well, about 5 minutes. Serve over hot cooked rice.

PINEAPPLE SWEET AND SOUR SAUCE

Steps:

• Drain both cans of pineapple over a bowl.
• Add/whisk in cornstarch until smooth and combined (no need to measure out the juice) set aside.
• In a small saucepan heat oil over medium-low heat; add in garlic and a small pinch cayenne pepper; stir for 2 minutes.
• Add in ketchup, brown sugar, vinegar and soy sauce; cook stirring until simmering.
• Add in the juice/cornstarch mixture; bring to a boil, stirring or whisking constantly until thickened.
• Reduce heat to low and simmer for 3-4 minutes.
• Mix in the pineapple tidbits.
• Season with black pepper to taste if desired.

DELICIOUS PINEAPPLE SWEET N' SOUR SAUCE

Steps:

• In a medium saucepan, combine pineapple with juice, sugar, vinegar and soy sauce; heat to boiling, simmer on a low boil.
• In a small cup mix together the cornstarch with water, stir into hot pineapple mixture; continue to boil for 1 minute, stirring occasionally.
• Stir in plum sauce and remove from heat.
• Bring to room temperature.
• Cover and refrigerate.

PINEAPPLE SWEET AND SOUR SAUCE

Steps:

• Whisk 1/4 cup pineapple juice and cornstarch together in a small bowl until smooth.
• Combine cornstarch mixture, remaining 1 3/4 cup pineapple juice, sugar, ketchup, vinegar, soy sauce, crushed pineapple, and garlic powder in a large pot over high heat. Cook, stirring frequently, until sauce comes to a gentle boil. Reduce heat and continue to simmer until sauce is clear and reaches desired consistency, 15 to 25 minutes.

SWEET AND SOUR MEATBALLS WITH PINEAPPLE

Steps:

• In a large bowl, combine the first five ingredients. Crumble beef over mixture and mix well. Shape into 1-in. balls. , In a large skillet, brown meatballs in oil, turning often. Remove with a slotted spoon and set aside; drain., To the skillet, add the pineapple, green peppers, sugar, vinegar, oil and soy sauce. Cover and simmer until tender, about 5 minutes. Return meatballs to skillet; simmer until meat is no longer pink. , Combine cornstarch and water until smooth. Stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened.

PINEAPPLE SWEET & SOUR CHICKEN RECIPE BY TASTY

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!