Sweet and Sour Pineapple Chicken
An almost restaurant-style Chinese sweet and sour pineapple chicken, made quick and easy.
Equipment
- Baking Sheet
- Rice Cooker
- Sauce Pan
Ingredients
- 12 Oz. Popcorn Chicken Any frozen breaded chicken you like is fine.
- 2 Cups Rice
- 1 Can Pineapple In juice, not in syrup.
- 1 Cup Cabbage Coarsely chopped; bell pepper also works.
- 1 Onion Diced.
- ⅓ Cup Brown Sugar
- 3 Tbsp White Vinegar
- 2 Tbsp Soy Sauce
- 2 Tbsp Ketchup
- 2 Tbsp Corn Starch
- 1 Tbsp Canola Oil
Instructions
- Cook your chicken and rice according to packages and your preferences.
- Pour the pineapple juice from the can, reserving 1⅓ cup. If you don't have quite enough, top off with a bit of water. Set the pineapple itself aside for later.
- Combine the brown sugar and corn starch in a bowl and set aside.
- To the pineapple juice, add the vinegar, soy sauce, and ketchup. Stir until fully mixed.
- Add the brown sugar and corn starch mixture and stir until smooth and mixed.
- Add the oil to a sauce pan, deep skillet, or dutch oven on medium-high. Add in the onion and cabbage (or pepper) and saute until tender.
- Pour your sauce mixture over the cabbage slowly. Bring it to a boil and stir until it thickens, about 5-10 minutes.
- Add your pineapple chunks and chicken to the sauce mixture and let cook for a minute or two, to ensure everything is evenly hot.
- Serve over rice and enjoy!