Sweet and Sour Pineapple Chicken

Pineapple Chicken is an easy and at the same time delicious Indo-Chinese recipe for dinner. The Sweet taste of the pineapple also goes amazing with the mouth watering tangy sauce, mixed with crunchy bell peppers and chicken. You can also prepare this restaurant-style sweet and sour juicy pineapple chicken within 10 mins. and at the same time, it is healthy too.

Pineapple Chicken

Furthermore, I would like to give some suggestions for making sweet and sour pineapple chicken. Firstly, some restaurants add some food color, but I find it’s just as pretty made with 1 tsp of chili flakes for both spice and coloring. Instead of 1 tsp chili flakes, you can add 1/2 tsp of cayenne pepper and 1/2 tsp of chili flakes in this recipe for some bright orange color. Secondly, you can also add green peppers, mushrooms baby corn or Chinese cabbage as you like.

Then stir-fry the bell peppers until they are half cooked, but still, they are crunchy. Also, don’t skip the onions. Because the onions and bell peppers play an important role in balancing the sweetness of the dish. Finally, serve this sweet and sour pineapple chicken either with white rice or with noodles. I hope you enjoy this recipe as much as my family does. So try it out and share your comments!

You may also like my other Indo Chinese Recipes such as Orange Chicken, Orange Honey Glazed Salmon, Gobi Manchurian, Chicken Talumein Soup, Paneer Manchurian and Prawn Fried Rice.

Sweet and Sour Pineapple Chicken 2017-11-19 23:52:48

Serves 3    Pineapple Chicken is an easy and delicious Indo-Chinese recipe for dinner.                             Print        Prep Time   00:20        Cook Time   00:10        Total Time   00:30

Prep Time   00:20        Cook Time   00:10        Total Time   00:30         For Marination

1. 2 boneless chicken breast halves, cut into medium sized pieces.
2. 3 tbsp corn flour
3. 2 tbsp olive oil
4. 1 tbsp light soy sauce
5. 1/4 tsp black pepper powder          For Cooking
6. 1 tbsp olive oil, divided
7. one medium sized onion, diced
8. 2 capsicums, (1 red bell pepper and 1 orange bell pepper) diced
9. 1 tbsp finely chopped garlic
10. one canned pine apple
11. 1 green chili, finely chopped
12. pinch of salt          For Sauce
13. 1/2 cup orange juice or pine apple juice ( I used fresh orange juice)
14. 2 tbsp honey
15. 1 tbsp light soy sauce
16. 2 tbsp apple cider vinegar
17. 4 tsp tomato ketchup or 1 tablespoon
18. 1 tsp red chili flakes
19. 1/2 tbsp corn flour          For garnishing
20. 1 tsp white sesame seeds
21. some green onion, thinly sliced          Instructions
22. First of all, cut the onion, capsicums, and pineapple rings into 1-inch pieces.
23. Then marinate the chicken with the ingredients, mix well until well coated and set aside for 15 mins.
24. Finally, whisk together all the sauce ingredients in another bowl.
25. Heat a nonstick pan with 1/2 tbsp olive oil over medium-high heat.
26. When the oil heats, stir-fry the marinated chicken in one or two batches until browned.
27. Also, heat a pan with remaining 1/2 tbsp oil, add onions and fry until browned.
28. Then add garlic, green chili and bell peppers, saute for 1 to 2 minutes.
29. Further add the pineapple pieces, saute for another 1 minute.
30. Pour the sauce mixture into the pan, bring it to boil and cook until the sauce thickens.
31. Then add the cooked chicken to the pan, mix well and cook for 3 minutes or until the sauce coats the chicken well.
32. Finally, garnish it with sesame seeds and green onions.         By Santhi Therese    The Indian Claypot https://theindianclaypot.com/

Sweet and Sour Pineapple Chicken

Serves 1
Prep Time: 00:20
Cook Time: 00:10
Total Time: 00:30

Ingredients

• 2 boneless chicken breast halves
• 3 tbsp corn flour
• 2 tbsp olive oil
• 1 tbsp light soy sauce
• 1/4 tsp black pepper powder
• 1 medium sized onion
• 2 (1 red bell pepper and 1 orange bell pepper) capsicums
• 1 tbsp finely chopped garlic
• 1 canned pine apple
• 1 finely chopped green chili
• pinch of salt
• 1/2 cup orange juice or pine apple juice
• 2 tbsp honey
• 2 tbsp apple cider vinegar
• 4 tsp or 1 tablespoon tomato ketchup
• 1 tsp red chili flakes
• 1/2 tbsp corn flour
• 1 tsp white sesame seeds
• some thinly sliced green onion

Instructions

• Cut the onion, capsicums, and pineapple rings into 1-inch pieces.
• Marinate the chicken with the ingredients, mix well until well coated and set aside for 15 mins.
• Whisk together all the sauce ingredients in another bowl.
• Heat a nonstick pan with 1/2 tbsp olive oil over medium-high heat.
• When the oil heats, stir-fry the marinated chicken in one or two batches until browned.
• Heat a pan with remaining 1/2 tbsp oil, add onions and fry until browned.
• Add garlic, green chili and bell peppers, saute for 1 to 2 minutes.
• Add the pineapple pieces, saute for another 1 minute.
• Pour the sauce mixture into the pan, bring it to boil and cook until the sauce thickens.
• Add the cooked chicken to the pan, mix well and cook for 3 minutes or until the sauce coats the chicken well.
• Garnish it with sesame seeds and green onions.

By Santhi Therese
The Indian Claypot