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Chicken with pineapples in sweet and sour sauce

Chicken and Pineapple in Sweet-and-Sour Sauce

A delicious dish with a fun presentation for anyone who loves Asian food. It's not a 100% authentic Chinese recipe — more my own take on the idea — but the result is really tasty. It comes together fast, and if you're into Asian flavors, you're sure to love it. Plate it up nicely and you'll earn the "queen of the kitchen" crown. :)

Yulek

Recipe author

Chicken with pineapples in sweet and sour sauce

Composition / ingredients

Servings:

Chicken fillet (any cut: breast, thighs)

300

Bell pepper

Carrots (medium)

Pineapples (half of a large one or 2 small)

Ginger

Soy sauce

Ketchup

Sugar

Salt

0.5

Corn Starch (potato starch works too)

Vegetable oil

Lime juice

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 22 % 4 g

Fats 17 % 3 g

Carbohydrates 61 % 11 g

84 kcal

GI: 27 / 64 / 9

Cooking method

Step 1:

Cut the chicken into bite-size pieces.
Step 2:

Season with salt, pour the soy sauce over the chicken, and let it marinate for 40 minutes.
Step 3:

Cut the carrot into thick quarter-rounds, blanch in boiling water for 2–3 minutes, then drain in a colander.
Step 4:

Cut the pineapple in half and scoop out the flesh, saving the shells for serving.
Step 5:

Cut the flesh from half the pineapple into bite-size chunks.
Step 6:

Cut the bell pepper into 1/2-inch (1 cm) dice.
Step 7:

Cut 3 slices of ginger (from the thick end) and slice them into thin matchsticks.
Step 8:

Toss the chicken in the starch and fry until cooked through — a wok works best here.
Step 9:

Transfer the cooked chicken to paper towels to drain off the excess oil.
Step 10:

In hot oil, stir-fry the ginger for 1–2 minutes.
Step 11:

Add the blanched carrot to the ginger and stir-fry for 2 minutes, then the pepper for another 2 minutes, then the pineapple.
Step 12:

Season with salt, add the sugar, and stir in the ketchup. The sauce should thicken slightly (most ketchups have some starch in them).
Step 13:

Return the chicken to the sauce, stir to coat, and turn off the heat. Let it sit a bit so the flavors soak in.
Step 14:

Spoon the chicken and vegetables into the hollowed-out pineapple halves and serve with chopsticks (forks work fine too).
Step 15:

No fresh pineapple? Use canned instead and just serve the finished dish on a plate.