Sweet Sour Chicken In Pineapple Shells Food

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 & 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.

SWEET AND SOUR CHICKEN

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.

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 & SOUR PINEAPPLE CHICKEN

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.

SWEET AND SOUR CHICKEN WITH PINEAPPLE AND VEGGIES

Steps:

• Cut up chicken breasts, however many you'd like in there (about 1 pound is good), and saute in large deep skillet with oil til done. About 10 minutes depending on how you cut them.
• Remove to a bowl and cover to keep warm and moist.
• Drain and wipe out skillet with a paper towel.
• Mix brown sugar and cornstarch in skillet. Stir in pineapple (with syrup), vinegar and soy sauce.
• Over medium heat, heat til boiling and thickened stirring constantly. You'll know when the sauce is done because it will turn dark and clearish and thicken quickly.
• Reduce heat.
• Add chicken and water chestnuts (drained), cover and simmer over low heat about 10 minutes, stirring ocaisionally.
• Stir in pea pods and baby corns and continue to cook 5 minutes longer, uncovered, stirring ocaisionally and gently.
• *If you'd like, you can add a small can of mandarin oranges (DRAINED) to this at this point. But just fold them in and serve immediately. I like them in there, but they do tend to water down the sauce a bit, so be careful if adding them. BARELY fold them in and serve right away.
• Serve all over cooked rice.

CHICKEN WITH CHERRY PINEAPPLE SAUCE

Steps:

• Sprinkle chicken with garlic salt and ginger. In a large nonstick skillet coated with cooking spray, brown chicken in oil., Drain pineapple, reserving 1/4 cup juice. In a small bowl, combine the sauce, cherries and reserved juice; pour over chicken., Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until a thermometer reads 170°, turning chicken once. Stir in pineapple and onions; heat through.

EASY SWEET AND SOUR CHICKEN

Steps:

• Combine flour, garlic powder, salt, and black pepper in a shallow dish.
• Roll and coat chicken cubes in flour mixture.
• Heat 2 tablespoons vegetable oil in a skillet over medium-high heat.
• Cook and stir chicken in hot oil until not longer pink in the center and juices run clear, 8 to 10 minutes; remove and set aside.
• Heat 1 tablespoon vegetable oil in the same skillet over medium heat.
• Cook and stir celery, green peppers, and onion in heated oil until slightly tender, about 5 minutes.
• Return chicken to the skillet.
• Whisk ketchup, lemon juice, pineapple, and brown sugar in a bowl; pour into the skillet; bring to a boil.
• Cook and stir chicken and vegetables in sauce until heated through, 2 to 3 minutes.

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 AND SOUR CHICKEN II

Steps:

• In a large saucepan over medium-low heat, blend reserved pineapple juice, soy sauce, vinegar, and brown sugar. Mix in flour, and stir until thickened.
• Stir bell peppers, celery, and water chestnuts into the saucepan. Mix in chicken. Cook and stir until heated through. Stir in the pineapple chunks before serving.

EASY SWEET AND SOUR CHICKEN

Steps:

• Preheat oven to 350°F.
• Using a 3-quart baking dish, spray with a no-stick cooking spray, Pam.
• Place chicken breasts in the bottom of the baking dish.
• Cut green pepper and white onion in a simular shape, small boxed sections.
• Place onion, green pepper, and drained pineapple chunks on top of chicken. Top with 1 bottle of Kikoman's Sweet and Sour Sauce.
• Cover with aluminum foil.
• Bake for 2 1/2 hours.

SWEET & SOUR SAUCE (NO PINEAPPLE)

Steps:

• Mix it all together in a saucepan and bring to a boil.
• Turn off immediately and serve with your favorite eggrolls, chicken, pork, veggies-- the possibilities are endless!

SWEET AND SOUR SAUCE WITH PINEAPPLE

Steps:

• Juice half of the pineapple, use the juice for the base of the sauce in step two and then the leftover chunks in step 4
• Add water, vinegar, pineapple juice, ketchup and sugar into a pan.
• Dissolve cornflour in 1 tablespoon water and add to pan.
• Continuously stirring, bring all ingredients to the boil, then turn down to simmer and add pineapple, before stirring for another 2 minutes.