Sweet and Sour Chicken with Pineapple

Pineapple Sweet and Sour Sauce

A versatile sweet and sour sauce that will get even your kids to eat their veggies!

The inspiration for this dish comes from a recipe my mom used to make when my brother and I were younger. Her version was “Hawaiian Hamburgers”, and she would make hamburger patties and top them with this sauce and slices of pineapple. I adapted the recipe some and added some veggies to round out the dish. The beauty of this dish is you can use bone-in or boneless chicken, pork or even shrimp as long as you adjust your cooking times accordingly. For this version I used drumsticks since that is what I had on hand.

Searing Meat

Browning your meat helps seal in flavour and moisture.

Begin with searing the meat you will use in your dish. The idea is to get a nice browning on all sides without cooking the meat through.

Bite-Sized Vegetable Chunks

Do not cut your vegetables too small as they will overcook before your meat is done.

While your meat is browning, cut your vegetables into bite-sized chunks. I used onion, carrot, red and green peppers. You will also need one large can of pineapple chunks, reserving the liquid in a 4-cup measure or medium-sized bowl. Preheat your oven to 350 degrees.

Saute Vegetables for Sweet and Sour Sauce

Lightly saute the vegetables in an oven-proof pan.

In an oven-proof pan, lightly saute your vegetables and pineapple chunks without browning. As they are cooking, prepare the sauce with the following ingredients:

  • Reserved pineapple juice with enough cold water added to make 2 cups.
  • 1/4 cup soy sauce
  • 1/4 cup lightly packed brown sugar
  • 1 tbsp minced ginger
  • 3 tbsp rice or white vinegar
  • 2 heaping tbsp cornstarch
Sweet and Sour Sauce

Pour the sauce over the vegetables in the pan.

Stir the sauce ingredients well and pour over the vegetables in the pan. Turn the heat to medium-high and bring to a low boil, stirring often. As the sauce thickens, the cloudiness will clear.

Meat is Added to Sweet and Sour Sauce

Add the meat to the sauce.

Once the cloudiness has cleared and the sauce has thickened, add your browned meat to the pan. Cover and bake for twenty minutes or until meat is cooked through.

Serve over cooked rice or noodles.

Pineapple and Chicken Sweet and Sour

A tasty dish that is easy to make!

This dish reheats well as leftovers however; you may need to add some water to thin out the sauce once it has been refrigerated. I don’t recommend freezing it as the vegetables will get mushy.




About Tami McVey

I've always been very passionate about writing and cooking so I thought I would combine the two, and help others learn to cook budget-friendly, health-conscious meals. I've been writing a monthly column for a newspaper for just over two years now, and it's recently been increased to a bi-monthly column due to interest! I just graduated from a second Business Administration program with a focus on marketing, and for the past three years I've been working on developing my writing career... turning my dreams into goals. Thank you for stopping by!
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8 Responses to Sweet and Sour Chicken with Pineapple

  1. Raani York says:

    OMG Tami!! This is TERRIBLY good!! (But how dare you posting something like this when I’m starving?) LOL
    Just kidding! This is of course a recipe I’ll keep to try! And it looks so fantastic, my mouth is watering! *sigh* ;-)

  2. koifishee says:

    This looks very similar to a Filipino dish called, “Pininyahang Manok”. :3 This looks soooo good!

  3. You never cease to amaze with your beautiful recipes Tami.

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