Best Sweet And Sour Pineapple Chicken Recipes

SWEET AND SOUR PINEAPPLE CHICKEN

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.

SWEET AND SOUR CHICKEN WITH PINEAPPLE

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.

SLOW COOKER SWEET AND SOUR CHICKEN WITH PINEAPPLE

Steps:

• Heat oil in a skillet over medium-high heat. Brown chicken in hot oil, about 2 1/2 minutes per side.
• While chicken is cooking, mix brown sugar, soy sauce, honey, garlic, and ginger together in a small bowl.
• Transfer chicken to the bottom of a slow cooker. Place pineapple and onion on top of the chicken. Pour sauce over top.
• Cover and cook on High for 3 hours.
• Preheat the oven to 500 degrees F (260 degrees C).
• Remove chicken from the slow cooker and place on a baking sheet.
• Bake chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 15 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
• Meanwhile, mix cornstarch and water together in a small bowl. Add it to the slow cooker, stir, and cook until sauce has thickened, about 30 minutes. Add snap peas and chicken and cook until heated through, 15 to 20 minutes more.

PINEAPPLE SWEET AND SOUR CHICKEN (EASY AND DELICIOUS!)

Steps:

• 1. To prepare the chicken: Place the raw chicken on a cutting board, one at a time, and cut them into 1 to 2 inch pieces (approximate).
• 2. Place cut up chicken into a small mixing bowl. Pour the salt into the bowl with the chicken. Using your hands or a spoon, stir the raw chicken and salt together until the salt is well distributed.
• 3. Add the flour. Using your hands, roll each peice of chicken in the flour until all the chicken is well coated with flour. Deep fry the chicken until thoroughly cooked and outside is golden.
• 4. In another small mixing bowl, combine ketchup, pineapple juice, vinegar and sugar. Whisk until well mixed (about 30 seconds to 1 minute). The sauce will be thin.
• 5. Heat a medium non-stick skillet on stove top. Keep heat between medium and low. Mix the fried chicken and sauce together in the skillet. Stir well, making sure that all the chicken is well covered in the sauce. Stir frequently.
• 6. The longer the chicken and sauce cook together on the stove top, the more the sauce will thicken. Cook until the chicken is well heated through and through and appears to have absorbed a lot of sauce, and until the sauce thickens. This will usually take about 15 minutes. The sauce will also continue to thicken after the chicken and sauce have been removed from the heat. I never have to use anything else to make the sauce thicken. The sauce thickens very well.
• 7. Enjoy plain or with steamed or fried rice and eggroles.

BAKED SWEET AND SOUR CHICKEN, PINEAPPLE AND PEPPERS

Steps:

• Add "Sweet and Sour Sauce" ingredients to a medium/large saucepan, stir and bring to a boil then reduce to a gentle simmer. Allow to simmer while you prepare the chicken and dice the vegetables, stirring occasionally (turn off if longer than 20 minutes). Note, the sauce will not thicken, simmering is to soften the onions and blend flavors. Preheat oven to 350 degrees and lightly grease a 9x13 baking dish with non-stick cooking spray. Whisk eggs together in a large bowl, set aside. Add ½ cup flour to a large freezer bag; set aside next to eggs. Whisk cornstarch, garlic powder, salt, pepper, ginger powder and onion powder in medium bowl; set aside next to flour. Add chicken to eggs and coat, then remove, allowing excess to drip off, then add to freezer bag with flour. Toss until evenly coated then discard any extra flour. Add cornstarch/spices to the chicken in the freezer bag and shake until evenly coated. Over high heat, heat enough oil (any kind) to generously cover the bottom of a large skillet until hot and rippling. Add chicken and cook 1-2 minutes per side, or until browned but not cooked through. (You may need to cook in 2 batches depending on size of your skillet). Transfer chicken to prepared 9x13 baking dish. Add carrots pineapple and peppers to the sweet and sauce and mix until well combined. Pour sauce over chicken and stir until sauce/chicken/vegetables are evenly combined. Cook, uncovered for 50 minutes or until sauce, stirring occasionally. Serve over rice. Enjoy!

SWEET AND SOUR CHICKEN WITH PINEAPPLE

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.

SWEET AND SOUR CHICKEN WITH PINEAPPLE AND VEGGIES

Steps:

• Cut up chicken breasts, however many you'd like in there (about 1 pound is good), and saute in large deep skillet with oil til done. About 10 minutes depending on how you cut them.
• Remove to a bowl and cover to keep warm and moist.
• Drain and wipe out skillet with a paper towel.
• Mix brown sugar and cornstarch in skillet. Stir in pineapple (with syrup), vinegar and soy sauce.
• Over medium heat, heat til boiling and thickened stirring constantly. You'll know when the sauce is done because it will turn dark and clearish and thicken quickly.
• Reduce heat.
• Add chicken and water chestnuts (drained), cover and simmer over low heat about 10 minutes, stirring ocaisionally.
• Stir in pea pods and baby corns and continue to cook 5 minutes longer, uncovered, stirring ocaisionally and gently.
• *If you'd like, you can add a small can of mandarin oranges (DRAINED) to this at this point. But just fold them in and serve immediately. I like them in there, but they do tend to water down the sauce a bit, so be careful if adding them. BARELY fold them in and serve right away.
• Serve all over cooked rice.