SWEET AND SOUR CHICKEN WITH PINEAPPLE
This quick-to-prep recipe tastes a little like sweet-and-sour chicken. It's delicious! -Francisca Mesiano, Newport News, Virginia
Provided by Taste of Home
Categories Dinner
Time 4h15m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, brown chicken in oil. Transfer to a greased 4-qt. slow cooker. Drain pineapple, reserving juice; place pineapple over chicken. Whisk the brown sugar, cornstarch, lemon juice, salt, ginger and reserved juice until smooth; pour over top., Cover and cook on low for 4-5 hours or until chicken is tender. Serve with rice.
Nutrition Facts : Calories 572 calories, Fat 11g fat (2g saturated fat), Cholesterol 188mg cholesterol, Sodium 627mg sodium, Carbohydrate 45g carbohydrate (34g sugars, Fiber 1g fiber), Protein 69g protein.
PINEAPPLE SWEET AND SOUR SAUCE
I have tried a few different recipes for sweet and sour sauce from this site and from other cookbooks and none of them ever seemed to be quite right, so I experimented a few times and this is the one I liked the best. Now it's the only sauce I use for my sweet and sour pork or chicken.
Provided by snstr_poptart
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 30m
Yield 24
Number Of Ingredients 8
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.
Nutrition Facts : Calories 57.6 calories, Carbohydrate 14.3 g, Fat 0.1 g, Fiber 0.1 g, Protein 0.3 g, Sodium 159.6 mg, Sugar 12.4 g
SWEET-AND-HOT PINEAPPLE
Provided by Food Network Kitchen
Time 5m
Number Of Ingredients 0
Steps:
- Cut a pineapple into small pieces (see Cook's Note). Microwave the grated zest of 3 limes on a paper towel until dry, about 1 minute. Mix the dried zest, 2 teaspoons salt, 1 teaspoon sugar and 1/4 teaspoon each ancho chile powder and cayenne pepper. Toss with the pineapple.
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
DELICIOUS PINEAPPLE SWEET N' SOUR SAUCE
This sweet and sour sauce has been a favorite in my house for quite some time...it is a very good all-around sauce.
Provided by Kittencalrecipezazz
Categories Sauces
Time 20m
Yield 2 cups
Number Of Ingredients 7
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 & SOUR CHICKEN RECIPE BY TASTY
Here's what you need: chicken breast, soy sauce, cornstarch, large egg, pineapple, vegetable oil, red bell pepper, green bell pepper, white onion, garlic, ginger, rice vinegar, sugar, ketchup, white rice, scallion, sesame seed
Provided by Kiano Moju
Categories Dinner
Yield 4 servings
Number Of Ingredients 17
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!
Nutrition Facts : Calories 529 calories, Carbohydrate 65 grams, Fat 12 grams, Fiber 3 grams, Protein 38 grams, Sugar 31 grams
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