Sweet And Sour Pineapple Chicken Recipes

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!

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.

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.

Steps:

• In a large non-stick skillet, heat oil over medium-high heat. Season chicken strips with salt and pepper and add to pan. Brown chicken and remove to plate. Add red and green peppers and cook for 1 minute.
• Stir in pineapple chunks, juice, sugar, vinegar and broth and bring to a simmer. Simmer until sauce begins to reduce. Stir in cornstarch mixture and bring liquid to a simmer. Stir in chicken strips and cook for 5 minutes. Serve over rice.

Steps:

• In a large skillet, brown chicken in oil; drain. Add broth. Bring to a boil. Reduce heat; cover and cook for 10 minutes. , Add the mushrooms, peas, red pepper, bamboo shoots and onions. Cover and cook 5-10 minutes longer or until a thermometer reads 180° and vegetables are tender., Meanwhile, drain pineapple, reserving juice; set pineapple aside. In a small bowl, combine the cornstarch, reserved juice, vinegar, soy sauce and sugar. Pour into the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. , Stir in pineapple; heat through. Serve with noodles.

Steps:

• In a large bowl, toss chicken with 1 tablespoon each soy sauce and cornstarch, salt, and pepper. In another bowl, combine remaining soy sauce and cornstarch, vinegar, ketchup, sugar, and 1/2 cup water; set aside.
• Heat 1 tablespoon oil in a large nonstick skillet over medium-high. Cook half the chicken, turning occasionally, until browned and almost cooked through, 4 minutes; remove. Cook the remaining chicken in another tablespoon oil; remove.
• Add remaining oil to the pan. Add peppers, white parts of scallions, and garlic; cook over medium-high, stirring, until peppers are crisp-tender, about 3 minutes.
• Whisk soy sauce mixture; add to pan. Return chicken; add scallion greens. Cook, stirring, until sauce has thickened and chicken is cooked through, about 2 minutes. Serve immediately over rice, if desired.

Steps:

• Open canned pineapple and reserve 1/2 cup juice.
• In a medium non-metallic bowl, combine brown sugar, ketchup, vinegar, reserved pineapple juice, soy sauce, salt and 2 teaspoons of the cornstarch. Whisk until dissolved and set aside.
• In resealable plastic bag, combine flour and remaining cornstarch.
• Add chicken to flour mixture; seal bag and shake to coat.
• Transfer chicken to cutting board and lightly spray both sides with cooking spray.
• In large skillet over medium-high temperature, heat 1 teaspoon canola oil; swirl to coat the bottom of skillet.
• Cook chicken on one side for 4 minutes or until golden on the bottom.
• Turn chicken and pour in remaining oil, spreading as much as possible.
• Cook another 4 minutes until golden and chicken is no longer pink in the center.
• Transfer to a plate and cover to keep warm.
• To the same skillet, add carrots, onion and red bell pepper. Cook on medium high heat, stirring occasionally, for 2 or 3 minutes or until tender-crisp.
• Make a well in center of vegetables.
• Pour pineapple juice mixture into the well; cook 1 or 2 minutes stirring the juice mixture occasionally until thickened.
• Add pineapple chunks; stir vegetables and pineapple chunks into the sauce.
• Add chicken and cook 2 or 3 minutes more, stirring occasionally, until heated through.
• Serve and enjoy!

Steps:

• Mix together first 6 ingredients.
• Add chicken; coat well.
• Heat oil in electric skillet to 375 degrees.
• Fry chicken until lightly browned.
• Removed chicken; drain.
• Drain pineapple, reserving liquid.
• Add enough water to juice to make 1 cup.
• Add 2 T. cornstarch, mixing well.
• Combine pineapple juice mixture and next 4 ingredients in a medium saucepan.
• Bring mixture to a boil.
• Stir green pepper and chicken into sauce; cook until thoroughly heated.
• Serve over rice.

Steps:

• Heat oil in large skillet on medium-high heat. Add chicken; cook and stir 4 minutes or until cooked through.
• Add vegetables, pineapple with juice and sweet and sour sauce; mix well. Stir in water. Bring to boil.
• Stir in rice; cover. Reduce heat to medium-low; simmer 5 minutes. Remove from heat. Let stand 5 minutes or until almost all of the liquid is absorbed and rice is tender.