Name: Sweet and Sour Pineapple Chicken
Total time: 25 min
Yield: 4 servings
Ingredients: 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

READY FOR REWARDS?

Preparation

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.

Tips

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.