Pineapple Chicken
Submitted by longbear
Pineapple chicken with a homemade sweet and sour sauce - vinegar, brown sugar, soy sauce, and sherry - ready in 25 minutes. Serve over rice or chow mein noodles for an easy weeknight dinner.
YIELD
4 servingsPREP
10 minCOOK
15 minREADY
25 minSkip the takeout box. This pineapple chicken comes together in 25 minutes with a scratch-made sweet and sour sauce built from pantry staples: vinegar, brown sugar, soy sauce, sherry, and chicken stock, thickened with cornstarch until it coats everything glossy and sticky.
Chicken, onion, carrot, and green bell pepper all go in, plus a full 16-ounce can of drained pineapple. Serve it very hot over rice or chow mein noodles - either works.
Kitchen Tips
- Boil the chicken chunks just until cooked through - the directions note it can also be done in the microwave. Either way, don’t overcook it; it goes back into the hot sauce to reheat and will tighten up more.
- Stir the cornstarch mixture constantly as it comes to a boil. Cornstarch sauces seize up fast if left unattended and lumps are hard to fix once they form.
- Drain the pineapple thoroughly. Excess juice from the can will thin the sauce and throw off the sweet-sour balance.
Ingredients
Directions
Cut up chicken into chunks and boil until done, or can be cooked in the microwave oven.
Cut the onion, pepper, and carrot into wedges.
Drop these into a small saucepan of boiling water and cook for 5 minutes.
Drain well.
Mix together in a small saucepan the cornstarch, chicken stock, vinegar, sugar, soy sauce and sherry.
Bring to a boil, stirring constantly, and simmer for 2 or 3 minutes.
Add the vegetables to the sauce, then add the chicken and pineapple and reheat.
Salt and pepper to your liking.
Serve very hot over rice or chow mein noodles.
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