Description
Sweet and Sour Pineapple Chicken
Ingredients:
500g chicken breast, cubed
1 cup pineapple chunks (fresh or canned)
½ cup pineapple juice (from can or fresh)
¼ cup soy sauce
¼ cup ketchup
2 tbsp rice vinegar or white vinegar
3 tbsp brown sugar
1 tbsp cornstarch mixed with 2 tbsp water (slurry)
2 tbsp vegetable oil
Salt and pepper to taste
Cooked white rice for serving
Green onions for garnish
Instructions:
1. Prepare the Chicken: Season the chicken cubes with salt and pepper. Heat oil in a skillet over medium-high heat and cook the chicken until golden and fully cooked. Remove and set aside.
2. Make the Sauce: In the same skillet, combine pineapple juice, soy sauce, ketchup, vinegar, and brown sugar. Bring to a simmer.
3. Thicken the Sauce: Stir in the cornstarch slurry and cook until the sauce thickens.
4. Add Pineapple and Chicken: Add the pineapple chunks and cooked chicken back to the skillet. Stir well to coat the chicken with the sauce. Cook for 2-3 minutes to combine flavors.
5. Serve: Serve the sweet and sour pineapple chicken over steamed white rice and garnish with chopped green onions.
Enjoy this tangy and delicious meal!
#SweetAndSour #EasyRecipe
Step-by-Step Guide
For perfect results, follow these detailed steps. First, ensure your chicken breast is patted dry before cubing; this helps it sear properly. Heat the oil in your skillet until it shimmers before adding the chicken in a single layer, avoiding overcrowding to achieve a golden crust. When making the sauce, let the mixture simmer for 1-2 minutes before adding the cornstarch slurry to fully dissolve the sugar. For the slurry, always mix the cornstarch with cold water to prevent clumping. Add it slowly while stirring constantly until the sauce coats the back of a spoon. Finally, gently fold in the pineapple and chicken to prevent the pineapple from breaking down too much.
Serving Suggestions
While steamed white rice is classic, this dish pairs wonderfully with several sides. For a healthier option, serve over cauliflower rice or quinoa. You can also add steamed broccoli, snap peas, or bell peppers directly into the skillet in the last few minutes of cooking for a complete one-pan meal. Garnish with not only green onions but also sesame seeds or a sprinkle of crushed red pepper flakes for a touch of heat. For a restaurant-style presentation, serve in a hollowed-out pineapple half.
How-to Summary
Quickly summarize the process: Season and pan-sear cubed chicken until cooked through. Remove chicken, then in the same pan, simmer pineapple juice, soy sauce, ketchup, vinegar, and sugar. Thicken the sauce with a cornstarch-water slurry. Return the chicken and pineapple chunks to the pan, stir to coat, and warm through. Serve immediately over rice.
Frequently Asked Questions
Can I use chicken thighs instead of breasts? Absolutely. Boneless, skinless thighs will yield a juicier, more flavorful result and can withstand slightly longer cooking without drying out.
How can I make this recipe gluten-free? Ensure you use tamari or a certified gluten-free soy sauce in place of regular soy sauce.
Can I prepare this dish ahead of time? Yes, you can cook the entire dish and store it in the fridge for up to 2 days. Reheat gently on the stovetop, adding a splash of water or pineapple juice to loosen the sauce.
My sauce didn’t thicken. What happened? The cornstarch slurry may have been added to a boiling sauce too quickly, causing it to clump. Always mix slurry into a simmering liquid while stirring constantly. If needed, create a new slurry and add it slowly.
Is fresh pineapple better than canned? Fresh pineapple offers a brighter, tangier flavor, but canned pineapple in juice (not syrup) is a convenient and excellent alternative. If using canned, reserve the juice for the sauce.
Common Mistakes to Avoid
- Overcrowding the Pan: Cooking all the chicken at once steams it instead of searing it. Cook in batches if necessary.
- Using Pineapple in Heavy Syrup: This will make the dish overly sweet. Always opt for pineapple chunks in 100% juice.
- Adding Raw Cornstarch Directly: This creates lumps. Always mix it with cold water first to create a smooth slurry.
- Overcooking the Pineapple: Adding it at the very end preserves its texture and fresh flavor. Let it just warm through.
Conclusion
This Sweet and Sour Pineapple Chicken is a quintessential weeknight winner, masterfully balancing tangy, sweet, and savory flavors in under 30 minutes. By following the detailed guide and avoiding common pitfalls, you can achieve a takeout-quality dish that is both satisfying and simple to prepare. Its versatility in protein choices and serving options makes it a reliable recipe to keep in your regular rotation. Give it a try tonight for a delicious, fuss-free meal that the whole family will love.