Pineapple Sweet And Sour Stir Fry Sauce Recipes

SWEET AND SOUR CHICKEN STIR FRY

Steps:

• Mix together Sauce ingredients. Mix together Thickener in a separate small bowl.
• Heat oil in a wok or skillet over high heat. Add garlic and onion, cook for 1 minute.
• Add chicken and stir fry until it it is white all over but still pink inside.
• Add capsicum and stir fry for 2 minutes.
• Add Sauce ingredients. Stir until sugar has dissolved and the sauce begins to bubble.
• Add Thickener. Bring to simmer, stirring constantly. Then cook until it thickens to a syrup consistency - about 3 minutes.
• Stir through pineapple pieces (just to warm) and remove from stove.
• Serve immediately with rice - or for a low carb, low cal option, try Cauliflower Rice! Garnish with shallots if desired.

CHICKEN AND PINEAPPLE STIR-FRY

Steps:

• Drain pineapple, reserving juice; set pineapple aside. In a small bowl, mix pineapple juice, cornstarch and ginger until smooth. Stir in broth, brown sugar, soy sauce and molasses., In a large resealable plastic bag, combine flour and seasonings. Add chicken, a few pieces at a time; close bag and shake to coat., In a large skillet, heat 4 tablespoons oil over medium heat. Add chicken; cook and stir until no longer pink. Remove from pan; discard cooking juices., Stir-fry vegetables in remaining oil until crisp-tender. Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Return chicken to pan. Add reserved pineapple; heat through. Serve with rice.

PINEAPPLE SWEET AND SOUR SAUCE

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.

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.

PINEAPPLE SWEET AND SOUR STIR FRY SAUCE

Steps:

• Mix cornflour and juice from pineapple.
• Mix all other ingredients except vegetables.
• If using as a stir fry sauce, cook your meat and then add mixed sauces.
• Stir through to coat meat.
• Add cornflour and pineapple mix, stirring continually. Allow sauce to boil.
• Add vegetables and pineapple, stir fry for about 30 seconds and serve with rice.
• This sauce can also be used as a dipping sauce, or for pouring over deep fried battered chicken, fish or meat.
• Simply pour the mixed sauces into a pan. Bring to boil.
• Add the cornflour and pineapple mix, stirring continually. Allow to boil.
• Add vegetables and pineapple.
• Serve poured over you favourite meat, or use as a dipping sauce for finger foods.

SWEET AND SOUR CHICKEN STIR-FRY

Steps:

• Place the chicken strips in a bowl and toss with 1 tablespoon soy sauce. Sprinkle with 1 tablespoon arrowroot and toss to coat. In a separate bowl, whisk together the pineapple juice, water, vinegar, brown sugar, remaining soy sauce and arrowroot. Set aside.
• Heat the oil in a very large skillet over high heat. Add the chicken and toss quickly to coat. Continue tossing for 2-3 minutes as the chicken cooks very quickly. Add the peppers and the snap peas and continue stirring and tossing for 2 more minutes. Lower the heat slightly if necessary.
• Increase the heat to high again and add the pineapple chunks and the sauce. Cook, stirring constantly for about 2 minutes, until the sauce is thick and sticky. Taste the sauce and add the Sriracha a tablespoon or so at a time. Stirring well, between each addition. Serve over rice. Enjoy!

BEEF PINEAPPLE STIR FRY

Steps:

• In a small bowl, combine the first five ingredients. Pour 2/3 cup marinade into a large resealable plastic bag; add the beef. Seal bag and turn to coat; refrigerate for 30 minutes. Cover and refrigerate remaining marinade., In a small bowl, combine cornstarch and reserved marinade until smooth; set aside., Drain and discard marinade. In a large nonstick skillet or wok, stir-fry beef in 1 teaspoon oil for 2-3 minutes or until no longer pink. Remove with a slotted spoon and keep warm., Stir-fry carrots and onion in remaining oil for 4 minutes. Add green pepper and snow peas; stir-fry 2-3 minutes longer or until vegetables are crisp-tender., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add beef and pineapple; heat through. Serve with rice.

SWEET AND SOUR PINEAPPLE BROCCOLI CHICKEN STIR FRY

Steps:

• First make your stir fry sauce: in a medium bowl, whisk together the soy sauce, water, rice wine vinegar, honey, brown sugar, garlic, ginger and arrowroot starch (or cornstarch). Set aside.
• Add 1/2 tablespoon sesame oil to a deep skillet and place over medium heat. Add diced chicken breast and cook until no longer pink, about 5-8 minutes. Once cooked, transfer meat to a bowl and set aside. Keep the heat in the pan.
• In the same pan, add the remaining ½ tablespoon sesame oil. Add in bell pepper chunks, onion chunks and broccoli. Cook, stirring frequently for 5-8 minutes until broccoli is slightly tender but still has a bite. Stir in pineapple and cooked chicken breast. Pour sauce over and bring to a slight simmer then reduce heat to low and cook for an additional 2-4 minutes until sauce begins to thicken.
• Serve with brown rice, coconut rice or quinoa for a healthy dinner. Garnish with scallions. Serves 4.

PINEAPPLE SWEET AND SOUR SAUCE

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.

SWEET & SOUR CHICKEN STIR-FRY

Steps:

• In a small bowl, mix together broth, brown sugar, vinegar, soy sauce, ketchup, and cornstarch; set aside.
• In a large nonstick skillet or wok, heat oil over high. Stir-fry chicken strips 2-3 minutes or until no pink remains. Add vegetables; cook 3-5 minutes, stirring often, or until vegetables are tender crisp. Stir in garlic; cook 30 seconds or until fragrant.
• Add pineapple and broth mixture; cook and stir until boiling and thickened. Serve over prepared rice.