Sweet Sour Chicken In Pineapple Shells Recipes

SWEET SOUR CHICKEN WITH PINEAPPLES

Steps:

• In a medium bowl, add the chicken, cornstarch, salt and pepper, toss together to coat the chicken.
• Heat the oil in a large saucepan or wok over medium high heat. When the oil is hot, add in the chicken and stir fry for 5-6 minutes until lightly browned.
• Add the onions and peppers and fry for a further two minutes
• Add the garlic and cook a further minute.
• Add the soy sauce, rice vinegar, brown sugar, sweet chili sauce, and tomato ketchup. Cook tossing everything together to form the sauce and continue to cook until the chicken is fully cooked.
• Stir in the Piquante Peppers and pineapple and cook until warmed through.
• Serve with rice or noodles.

PINEAPPLE SWEET & SOUR CHICKEN RECIPE BY TASTY

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!

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.

SHEET PAN SWEET AND SOUR CHICKEN

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Drain pineapple tidbits and place juice into a 1-cup liquid measure. Place drained pineapple in a large mixing bowl; set aside.
• Add bell peppers, carrot, and onion to the pineapple tidbits. Pour 2 tablespoons avocado oil over top and sprinkle with salt and pepper. Stir until coated with oil and seasoning, then spread in a single layer on a sheet pan. Place chicken into the same bowl, drizzle with remaining 1 tablespoon oil, and season with salt and pepper. Toss to coat and nestle chicken pieces on the sheet pan between the pineapple and vegetable pieces.
• Bake in the preheated oven until vegetables are tender and chicken is cooked through, about 25 minutes.
• Meanwhile, add enough water to the reserved pineapple juice to make 1 cup liquid. Transfer 3 tablespoons of the liquid to a small bowl and add cornstarch. Stir with a fork or whisk until smooth.
• Pour remaining liquid into a saucepan with brown sugar, rice vinegar, ketchup, soy sauce, chile-garlic sauce, ginger-garlic paste, and white pepper. Bring to a boil, stirring occasionally, over medium-high heat. Slowly add cornstarch mixture, whisking briskly. Return to a boil and allow to thicken, whisking constantly, about 1 minute.
• Drizzle chicken, pineapple, and vegetables with sauce to serve.

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 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 & SOUR CHICKEN WITH PINEAPPLE

Steps:

• Heat oil in a nonstick skillet over medium-high heat.
• Add chicken and saute until golden brown (about 5 mins).
• Add the onion and bell pepper and saute until vegetables beginto soften (about 5 mins).
• Add pineapple chunks with juice, mix well.
• Reduce heat to a simmer and cover.
• In a bowl combine cornstarch and soy sauce.
• Add sugar, chicken broth, vinegar, and if desired food coloring.
• Blend throughly to remove any lumps.
• Add to chicken in skillet and mix well.
• Simmer until thickened.
• Best if served over rice.