Asian-inspired sweet and sour pineapple and chicken with rice dish and you'll
likely add it to your list of top recipes
This recipe has been around many years to stand the test of time. It's relatively inexpensive and easy
to perpare, attributes which add to its culinary allure. Expect diners to
make multiple accolades for this unforgettable fare.
1-1/2 - 2 lbs of quality chicken breast sliced into small strips
˝ cup dark brown sugar
1 cup pineapple juice, drained from canned pineapple
1 fresh pineapple, cut into one inch chunks
1 medium onion. sliced
2/3 cups white vinegar
3 tbsp cornstarch
2 tbsp soy sauce
1 green bell pepper, sliced thin
1 red bell pepper, sliced thin
Add the olive oil to a deep cooking pot or pan (that has a lid for later use)
and brown the chicken in it on medium heat. When the chicken is nearly browned,
lower the heat and add the onion and pepper slices, cover, and continue cooking
for ten minutes.
Meanwhile, combine the brown sugar, molasses, pineapple juice, white vinegar and soy sauce in a separate sauce
pan and bring simmering on low to medium heat. Thoroughly mix the cornstarch in
a quarter cup of cold water and add this to the simmering sauce while
constantly stirring. Continue simmering and stirring until the sauce thickens
moderately. If it doesn’t thicken to your liking, mix some more cornstarch and cold water
and add a little at a time to the simmering sauce until it thickens to a heavier
When the chicken and vegetables in the pot have finished cooking for the ten
minutes called for above, remove the lid and add the pineapple, then the sauce.
Continue cooking and stirring occasionally until the pineapple is hot but not
overcooked. Now you are done cooking so turn off the heat.
Separately, while all the above is taking place, cook four servings of
long grain rice according to directions on the rice package.
Serve the rice, then spoon the sweet and sour chicken and vegetable mix over the