Sweet and sour chicken sweetened with pineapple
30 min
*estimate per serving
Glossy, tangy, sticky sauce. The sweet comes from real pineapple.
See all the swaps free - make your free accountTo serve: Sweet from fruit only. Contains naturally occurring sugars.
Products we've checked
a few sprays olive oil spray
2 tbsp tomato purée
2 tbsp soy sauce
Other ingredients
600g chicken thighs, boneless, in chunks
1 egg
4 tbsp cornflour
1/2 fresh pineapple (300g), half blitzed, half in chunks
3 tbsp rice vinegar (plain, not seasoned)
2 cloves garlic
1 red pepper, in chunks
1 green pepper, in chunks
1 onion, in chunks
1 tbsp extra virgin olive oil
250g basmati rice
What to do
- 1
Heat the oven to 220C (200C fan). Cook the rice.
- 2
Toss the chicken in the egg, then in 3 tbsp cornflour.
- 3
Spread on a lined tray. Spray with oil. Bake 18 to 20 minutes until crisp.
- 4
Blitz 150g pineapple with the purée, vinegar, soy, garlic and 1 tbsp cornflour.
- 5
Stir-fry the peppers, onion and pineapple chunks in the oil for 4 minutes.
- 6
Pour in the sauce. Bubble for 2 minutes until glossy.
- 7
Toss in the chicken. Serve with rice.
Tip: Ripe pineapple is sweetest. Smell the base. If it smells sweet, it is ready.
Good to know: Cook chicken until there is no pink inside.