Sweet and Sour Pineapple Chicken
by Stella Zedman
Average User Rating:
Studded with sweet pineapple, snow peas and green pepper, this easy and impressive entree beats takeout anyday. Its savory sweet and sour sauce tastes delicious served over rice or couscous.
Ingredients
- 1 tablespoon (15 mL) vegetable oil
- 1 pound (500 g) skinless, boneless chicken breast halves, cut into 1-inch (2-cm) cubes
- 1 cup (250 mL) snow peas, halved
- 1 green pepper, cut into large squares
- 1 onion, cut into large squares
- 1 14-ounce (398-mL) can pineapple chunks
- 1/4 cup (50 mL) brown sugar
- 3 tablespoons (45 mL) vinegar
- 2 tablespoons (30 mL) soy sauce
- 2 tablespoons (30 mL) cornstarch
- 1/2 teaspoon (2 mL) ground ginger
- 1 clove garlic, minced
- Hot cooked rice
Cooking Instructions
- In a large skillet or wok, heat vegetable oil over high heat. Add chicken and stir-fry until cooked through and slightly browned, about 5 minutes. Remove to a bowl, leaving the oil behind. Add snow peas, green pepper and onion to the skillet and stir-fry for 1 or 2 minutes, just until the color brightens. Add to the bowl with the chicken.
- Drain the juice from the pineapple chunks into a measuring cup. Add enough water to the juice to make 1-1/4 cups (300 mL) of liquid. (Reserve the pineapple chunks, of course.) Into the juice mixture, stir brown sugar, vinegar, soy sauce, cornstarch, ginger and garlic.
- Pour this mixture into the skillet, lower the heat to medium and cook, stirring to scrape up any browned bits from the bottom of the pan, until the sauce simmers and begins to thicken, about 3 minutes. Return the chicken and vegetables to the pan along with the pineapple chunks and continue to cook, stirring constantly for 3 to 5 minutes or until the sauce is glossy and thick and everything is heated through.
- Serve immediately with rice.
Servings: 4
How kids can help
Prepare the vegetables and chicken for the dish.
Drain pineapple and mix up sauce ingredients.
Add ingredients to the pan while an adult cooks.
