Best 4 Pineapple Sweet Sour Chicken Recipe By Tasty Recipes
Embark on a culinary adventure with Pineapple Sweet and Sour Chicken, a delightful dish that tantalizes your taste buds with its vibrant flavors and contrasting textures. This recipe combines the tangy sweetness of pineapple with the savory richness of chicken and the perfect balance of sweet and sour sauce. We'll guide you through the steps of creating this mouthwatering dish, from preparing the flavorful marinade to cooking the chicken to perfection. Additionally, we'll provide a vegetarian alternative using tofu, ensuring that everyone can enjoy this delectable meal. So, gather your ingredients, prepare your taste buds, and let's dive into the world of Pineapple Sweet and Sour Chicken!
Check out the recipes below so you can choose the best recipe for yourself!
STICKY PINEAPPLE CHICKEN RECIPE BY TASTY
Here's what you need: large pineapple, peanut or vegetable oil, boneless chicken thighs, salt, pepper, hoisin sauce, soy sauce, brown sugar, garlic paste, chicken stock, cooked rice, sesame seed
Provided by Ellie Holland
Categories Dinner
Yield 2 servings
Number Of Ingredients 12
Steps:
- Using a sharp knife, carefully cut the pineapple in half lengthwise. Using the knife tip, cut around the inside edge of the pineapple, being careful not to cut through the skin. Slice down and across the pineapple flesh, then scoop out the pineapple cubes with a spoon. Discard the core and set the flesh aside.
- In a large pan, heat the oil over medium heat. Add the chicken and season with salt and pepper. Fry for about 10 minutes, until browned and cooked through. Remove the chicken and set aside.
- Add the cubed pineapple, hoisin sauce, soy sauce, brown sugar, and garlic paste and cook for a few minutes. Stir in the chicken stock, bring to a boil, then simmer, stirring occasionally, until the sauce has reduced and thickened.
- Add the chicken back to the pan and stir until evenly coated with the sauce. Serve in the empty pineapple halves, along with some rice and sesame seeds.
- Enjoy!
Nutrition Facts : Calories 846 calories, Carbohydrate 56 grams, Fat 47 grams, Fiber 3 grams, Protein 52 grams, Sugar 33 grams
SHEET PAN SWEET AND SOUR CHICKEN
Inspired by the flavors of our favorite Asian takeout, here's a recipe that uses canned pineapple tidbits, with the usual veggies. In order to make it sheet-pan friendly, the chicken is not breaded or fried. Add as much of the delicious sauce as you like, and if there is any left, store the sauce in the fridge in a sealed container, up to one week. It's also a great dipping sauce for Asian-style appetizers. Serve over hot steamed rice.
Provided by Bibi
Categories World Cuisine Recipes Asian
Time 55m
Yield 4
Number Of Ingredients 17
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Drain pineapple tidbits and place juice into a 1-cup liquid measure. Place drained pineapple in a large mixing bowl; set aside.
- Add bell peppers, carrot, and onion to the pineapple tidbits. Pour 2 tablespoons avocado oil over top and sprinkle with salt and pepper. Stir until coated with oil and seasoning, then spread in a single layer on a sheet pan. Place chicken into the same bowl, drizzle with remaining 1 tablespoon oil, and season with salt and pepper. Toss to coat and nestle chicken pieces on the sheet pan between the pineapple and vegetable pieces.
- Bake in the preheated oven until vegetables are tender and chicken is cooked through, about 25 minutes.
- Meanwhile, add enough water to the reserved pineapple juice to make 1 cup liquid. Transfer 3 tablespoons of the liquid to a small bowl and add cornstarch. Stir with a fork or whisk until smooth.
- Pour remaining liquid into a saucepan with brown sugar, rice vinegar, ketchup, soy sauce, chile-garlic sauce, ginger-garlic paste, and white pepper. Bring to a boil, stirring occasionally, over medium-high heat. Slowly add cornstarch mixture, whisking briskly. Return to a boil and allow to thicken, whisking constantly, about 1 minute.
- Drizzle chicken, pineapple, and vegetables with sauce to serve.
Nutrition Facts : Calories 523.5 calories, Carbohydrate 58.6 g, Cholesterol 96.9 mg, Fat 14.9 g, Fiber 3 g, Protein 37.7 g, SaturatedFat 2.4 g, Sodium 1236.2 mg, Sugar 49 g
SWEET & SOUR PINEAPPLE CHICKEN
Bamboo shoots, sweet red pepper and sugar snap peas give this weeknight wonder a lovely look and pleasant crunch. -Lorraine Caland, Thunder Bay, Ontario
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large skillet, brown chicken in oil; drain. Add broth. Bring to a boil. Reduce heat; cover and cook for 10 minutes. , Add the mushrooms, peas, red pepper, bamboo shoots and onions. Cover and cook 5-10 minutes longer or until a thermometer reads 180° and vegetables are tender., Meanwhile, drain pineapple, reserving juice; set pineapple aside. In a small bowl, combine the cornstarch, reserved juice, vinegar, soy sauce and sugar. Pour into the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. , Stir in pineapple; heat through. Serve with noodles.
Nutrition Facts : Calories 348 calories, Fat 15g fat (4g saturated fat), Cholesterol 82mg cholesterol, Sodium 775mg sodium, Carbohydrate 26g carbohydrate (19g sugars, Fiber 3g fiber), Protein 26g protein.
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
Tips:
- Choose the right chicken: Boneless, skinless chicken breasts or thighs are the best choices for this recipe. Make sure the chicken is cut into bite-sized pieces for even cooking.
- Use fresh pineapple: Fresh pineapple gives the dish a sweet and tangy flavor. If you don't have fresh pineapple, you can use canned pineapple, but be sure to drain it well before using.
- Make sure the sauce is thick enough: The sauce should be thick enough to coat the chicken and vegetables. If it's too thin, add a cornstarch slurry (equal parts cornstarch and water) until it reaches the desired consistency.
- Don't overcook the chicken: Chicken is cooked through when it reaches an internal temperature of 165 degrees Fahrenheit. Overcooking will make the chicken tough and dry.
- Serve immediately: This dish is best served hot and fresh. Leftovers can be stored in the refrigerator for up to 3 days.
Conclusion:
Pineapple Sweet and Sour Chicken is a delicious and easy-to-make dish that is perfect for a weeknight dinner. It's also a great way to use up leftover chicken. The combination of sweet and sour flavors is sure to please everyone at the table.
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