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
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
PINEAPPLE SWEET AND SOUR SEITAN
This recipe tastes remarkably like my favorite dish at the vegan chinese place in new york. I got it from a website of vegan recipes: http://www.vegan-food.net/recipe/1180/Pineapple-Sweet-and-Sour/
Provided by cassandra.snyder
Categories Chinese
Time 35m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Saute onion, garlic, and ginger.
- When onion begins to get translucent, add pineapple, peppers, sugar, vinegar, ketchup, and soy sauce.
- When this comes to a boil, add the seitan and the dissolved cornstarch.
- Cook over high heat until the sauce thickens and the seitan is heated through.
- Serve over brown rice.
Nutrition Facts : Calories 104.1, Fat 0.2, Sodium 214.6, Carbohydrate 26.1, Fiber 2, Sugar 19.9, Protein 1.3
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
This is an simple yet delicious sauce that will go well with many different things, you may omit the pineapple tidbits if desired, and if you are not a lover of garlic you may omit that too ----this sauce goes well with my recipe#132546
Provided by Kittencalrecipezazz
Categories Sauces
Time 20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Drain both cans of pineapple over a bowl.
- Add/whisk in cornstarch until smooth and combined (no need to measure out the juice) set aside.
- In a small saucepan heat oil over medium-low heat; add in garlic and a small pinch cayenne pepper; stir for 2 minutes.
- Add in ketchup, brown sugar, vinegar and soy sauce; cook stirring until simmering.
- Add in the juice/cornstarch mixture; bring to a boil, stirring or whisking constantly until thickened.
- Reduce heat to low and simmer for 3-4 minutes.
- Mix in the pineapple tidbits.
- Season with black pepper to taste if desired.
Nutrition Facts : Calories 195.7, Fat 2.5, SaturatedFat 0.3, Sodium 567.6, Carbohydrate 44.1, Fiber 2, Sugar 34.7, Protein 1.8
SWEET AND SOUR CROCK-POT SEITAN
A very flavorful, simple to throw together meal. Makes the house smell amazing! This is based on a beef recipe we used to make all the time before going vegan. It is absolutely just as tasty with seitan.
Provided by Serah B.
Categories One Dish Meal
Time 8h40m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Place seitan, carrots and onion in crockpot.
- In a small bowl, mix together brown sugar, soy sauce, garlic clove, red pepper flakes and pineapple juice until sugar is dissolved. Pour into crockpot.
- Cook on low 8 hours.
- 30 minutes before serving, dissolve the cornstarch in the water and add to crockpot, along with bell peppers and pineapple chunks.
- Turn crockpot up to high, and cook for 30 minutes, until peppers are crisp-tender.
- Serve over rice.
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