This recipe is taken from the 2007 Milk Calendar. This is the Sweet and Sour Pineapple Chicken recipe.
- Prep: 10 min
- Cooking: 15 min - 20 min
- 1 lb (450 g) boneless skinless chicken thighs or chicken breasts
- 2 garlic cloves minced
- 1 tsp (5 mL) ground ginger
- 1/4 tsp (1 mL) salt
- 1 tbsp (15 mL) butter
- 1 can (14 oz/398 mL) pineapple tidbits drained, reserving 1/2 cup (125 mL) juice
- 1 tbsp (15 mL) packed brown sugar
- 1/4 cup (60 mL) soy sauce
- 2 tbsp (30 mL) cornstarch
- 1 1/2 cups (375 mL) Milk
- 2 tsp (10 mL) rice vinegar or white vinegar
- Sliced green onions
Cut chicken into 1 1/2-inch (4 cm) chunks, trimming off any fat. In a bowl, combine chicken with garlic, ginger and salt.
In a large nonstick skillet, melt butter over medium-high heat; sauté chicken in 2 batches. Return chicken with any juices to skillet and add drained pineapple, brown sugar and soy sauce. Bring to a boil; reduce heat to low, cover and simmer for 5 min or until chicken is just slightly pink inside.
Increase heat to medium. Whisk cornstarch into milk and gradually stir into skillet. Cook, stirring, for about 3 min or until chicken is no longer pink inside and sauce is thick and glossy. Stir in reserved pineapple juice and vinegar; cook, stirring, for 2 min or until bubbling. Serve sprinkled with green onions.
Cooking Tip:Cooking the chicken in two batches helps to brown the chicken and adds flavour to the sauce.
For the Adventurous:Use 1 tbsp (15 mL) minced fresh gingerroot in place of ground, add 2 tsp (10 mL) minced fresh hot peppers with chicken and sprinkle with 2 tbsp (30 mL) chopped fresh coriander to serve.
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Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||13 % / 145 mg|
|Vitamin B6:||24 %|