Best 3 Baked Sweet And Sour Chicken Pineapple And Peppers Recipes

**Experience the delightful symphony of flavors with our baked sweet and sour chicken, pineapple, and peppers recipe. This culinary masterpiece combines the perfect balance of sweet, tangy, and savory notes, resulting in a dish that will tantalize your taste buds and leave you craving more. But that's not all, as we also present variations of this classic dish, including a vegan version for those with dietary preferences and a low-carb alternative for those watching their carbohydrate intake. Get ready to embark on a culinary adventure that will satisfy every palate and make you the star of your next dinner party.**

Here are our top 3 tried and tested recipes!

SWEET AND SOUR CHICKEN WITH PINEAPPLE

Sweet and Sour Chicken with Pineapple image

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

Ingredients

1 pound skinless, boneless chicken thighs, cubed
¼ cup shoyu (soy sauce)
½ cup oil for frying, or as needed
½ cup all-purpose flour
5 tablespoons cornstarch, divided
⅛ teaspoon ground black pepper
¾ cup white sugar
1 cup water, divided
½ cup white vinegar
½ large yellow onion, cut into chunks
1 (8 ounce) can pineapple chunks, drained
1 large green bell pepper, cut into chunks

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

BAKED SWEET AND SOUR CHICKEN

Baked Sweet and Sour Chicken image

This is such an easy and delicious recipe I thought I would share it. I found this recipe on browneyedbaker.com.

Provided by B.A.B

Categories Chicken Breast

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

3 -4 boneless skinless chicken breasts (cut into chunks)
salt and pepper, to taste
1 cup cornstarch
2 eggs (slightly beaten)
1/4 cup canola oil or 1/4 cup vegetable oil
3/4 cup sugar
4 tablespoons ketchup
1/2 cup vinegar (preferably rice or white)
1 tablespoon soy sauce
1 teaspoon garlic powder

Steps:

Preheat oven to 325 degrees.
Season chicken with salt and pepper.
Working in two batches, toss the chicken pieces in cornstarch and then coat with the egg.
Heat the oil over medium-high heat and again in two batches, brown the chicken, turning it so that all sides are browned but not cooked through.
Place the chicken in a single layer in a foil lined 9x13 inch baking dish.
Wisk together the sauce ingredients in a small bowl.
Pour sauce evenly over the chicken and turn the chicken to ensure each piece is coated.
Bake for 1 hour, turning the chicken every 15 minutes.

Nutrition Facts : Calories 549.3, Fat 18.4, SaturatedFat 2.3, Cholesterol 149.6, Sodium 561, Carbohydrate 71.5, Fiber 0.4, Sugar 41, Protein 22.9

SWEET AND SOUR PINEAPPLE CHICKEN

Sweet and Sour Pineapple Chicken image

"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

Ingredients

1 can (8 ounces) unsweetened crushed pineapple, undrained
2 tablespoons cider vinegar
2 tablespoons reduced-sodium soy sauce
1 garlic clove, minced
1/8 teaspoon pepper
6 boneless skinless chicken breast halves (1-1/2 pounds)

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

Tips:

To save time, use store-bought sweet and sour sauce.
If you don't have pineapple chunks, you can use canned pineapple slices, drained and cut into chunks.
You can use any color of bell peppers you like.
If you want a spicier dish, add a pinch of cayenne pepper to the sauce.
Serve the chicken over rice or noodles.

Conclusion:

This baked sweet and sour chicken with pineapple and peppers is a delicious and easy-to-make meal. It's perfect for a quick weeknight dinner or a casual party. The chicken is tender and juicy, and the sauce is sweet, sour, and flavorful. The pineapple and peppers add a nice touch of sweetness and crunch. This dish is sure to please everyone at your table.