Sometimes, when I need something quick and different for dinner, I make sweet and sour chicken with pineapple. I've adapted this recipe over time, but essentially it remains the same: crispy chicken pieces, a sauce made from broth, pineapple, and bell peppers, all served over pasta or rice. It's not a sophisticated recipe, the ingredients are easy to find, and the steps are straightforward. It's become a regular in our household.
Quick Info
Total time: about 50-60 minutes
Preparation time: 20-25 minutes (chopping, marinating, preparing ingredients)
Cooking time: 25-35 minutes (frying, sauce, finishing)
Servings: 4-5 people
Difficulty: medium (a bit of work with frying and the sauce)
Recipe type: main dish, for lunch or dinner
Ingredients
650 g boneless chicken breast
2 tablespoons soy sauce
1 egg
3-4 tablespoons cornmeal
200 ml oil
3-4 bell peppers (red and yellow)
100 ml vinegar
6 tablespoons sugar
150 g tomato paste
1 teaspoon chili paste
Salt
Pepper
1 pinch of chili powder
1 pinch of ginger powder (or, optionally, 2 cm fresh ginger root)
1 can of pineapple (chunks or rings)
About 150 ml of pineapple juice
For serving:
Spaghettini (I usually use Barilla)
Or long-grain rice
Instructions
1. Cut the chicken breast into small, bite-sized cubes. Place them in a bowl, add the soy sauce, and mix. Let them marinate for 15 minutes while you prepare the other ingredients.
2. Beat the egg with a fork. After the marinating time, pour the beaten egg over the chicken and mix well to coat each piece.
3. Prepare the cornmeal on a flat plate. Take the chicken pieces and coat them evenly in cornmeal one by one.
4. Heat the oil in a deep pan or skillet. Fry the chicken in batches, being careful not to overcrowd the pan. Cook until golden, then remove and place on paper towels to drain excess oil.
5. While the chicken is draining, slice the bell peppers into thin strips. I didn't focus on making them too finely cut, but not too thick either.
6. You can reuse the oil from frying the chicken – strain it and place it in a wok or a large skillet. Heat it again and add the bell peppers. Sauté for about 8-10 minutes until they soften but still retain some texture.
7. Meanwhile, in a small bowl, mix the vinegar with the sugar, pineapple juice, and tomato paste. Pour this mixture over the bell peppers in the skillet. Season with salt, pepper, chili paste, chili powder, and grated ginger if you're using it.
8. Allow everything to come to a boil, stirring occasionally. Add the diced pineapple directly from the can (or cut the rings into pieces if you have them).
9. Add the fried chicken to the skillet, stirring to coat it in the sauce. Don't leave it on the heat for too long, about 4-5 minutes, to keep it crispy on the outside and prevent it from drying out.
10. Cook the spaghettini or rice in salted water a little before finishing the chicken. Drain and serve on a plate, topped with the chicken, pineapple, and sauce mixture.
Why I make this recipe often
I love that it's versatile, and I can switch between pasta and rice depending on what I have on hand. The balanced sweet and sour flavor is enjoyable for both adults and kids. It’s made from accessible ingredients, and once you know the steps, it comes together quite quickly. There’s usually not much left for the next day, but it doesn't spoil if I make a little extra.
Tips and Variations
Tips
If you want the chicken to be crispier, don’t add it to the sauce too early. You can add it at the end, right before serving.
Don’t use all the leftover frying oil for the sauce. If it seems like too much, remove some before sautéing the peppers.
For the peppers, be careful not to overcook them – their texture makes a difference in the final dish.
Substitutions
Instead of chicken breast, you can use boneless thighs, but the result will be slightly juicier.
If you don’t have cornmeal, you can use flour, but the crust won’t be as crispy.
Chili paste can be omitted or replaced with chili flakes, to taste.
Variations
You can add a bit of garlic to the sauce if you want an extra flavor boost.
Other vegetables like carrots or onions can also be used, cut similarly, but they are not included in the original recipe.
Serving Ideas
The simplest way is to serve the sweet and sour chicken over spaghettini or long-grain rice.
For a more festive meal, you can garnish with a bit of toasted sesame or finely chopped green onions, even though it’s not in the basic recipe.
Frequently Asked Questions
1. How long can sweet and sour chicken be kept in the fridge?
It can be stored in the fridge for up to 2 days in a covered container. The texture of the fried chicken won’t remain crispy after sitting in the sauce.
2. Can I use fresh pineapple instead of canned?
Yes, but you’ll need to add water or a bit of juice for the sauce to replace the liquid from the can.
3. If I don’t have tomato paste, can I use broth?
Yes, but the final flavor will be thinner. Use a slightly larger amount of broth and simmer the sauce longer to thicken it.
4. Can I bake the chicken instead of frying it?
I haven’t tried that, but the result will be different – the crust won’t be as crispy as with traditional frying.
5. What can I substitute for vinegar if I don’t like the taste?
You can try using lemon juice, but the flavor will be slightly different and not as strong. Taste the sauce and adjust the sugar as needed.
Nutritional Values
Approximately, for one serving (out of 4), without pasta or rice: about 450-500 kcal. The protein content is high (around 30-35 g per serving), with medium to high fats (especially from frying, 18-22 g), and carbohydrates of about 35-40 g (the sauce and pineapple add sugar). These values are estimates and vary based on the amount of oil absorbed during frying and the chosen side dish.
Storage and Reheating
The dish stores well for a day or two in the fridge, but the chicken's crust softens after sitting in the sauce. It can be reheated in the microwave or in a skillet over low heat, but it will not have the same crispy texture as on the first day. If you want to keep it crunchy, keep the chicken separate from the sauce until serving.
Quick Info
Total time: about 50-60 minutes
Preparation time: 20-25 minutes (chopping, marinating, preparing ingredients)
Cooking time: 25-35 minutes (frying, sauce, finishing)
Servings: 4-5 people
Difficulty: medium (a bit of work with frying and the sauce)
Recipe type: main dish, for lunch or dinner
Ingredients
650 g boneless chicken breast
2 tablespoons soy sauce
1 egg
3-4 tablespoons cornmeal
200 ml oil
3-4 bell peppers (red and yellow)
100 ml vinegar
6 tablespoons sugar
150 g tomato paste
1 teaspoon chili paste
Salt
Pepper
1 pinch of chili powder
1 pinch of ginger powder (or, optionally, 2 cm fresh ginger root)
1 can of pineapple (chunks or rings)
About 150 ml of pineapple juice
For serving:
Spaghettini (I usually use Barilla)
Or long-grain rice
Instructions
1. Cut the chicken breast into small, bite-sized cubes. Place them in a bowl, add the soy sauce, and mix. Let them marinate for 15 minutes while you prepare the other ingredients.
2. Beat the egg with a fork. After the marinating time, pour the beaten egg over the chicken and mix well to coat each piece.
3. Prepare the cornmeal on a flat plate. Take the chicken pieces and coat them evenly in cornmeal one by one.
4. Heat the oil in a deep pan or skillet. Fry the chicken in batches, being careful not to overcrowd the pan. Cook until golden, then remove and place on paper towels to drain excess oil.
5. While the chicken is draining, slice the bell peppers into thin strips. I didn't focus on making them too finely cut, but not too thick either.
6. You can reuse the oil from frying the chicken – strain it and place it in a wok or a large skillet. Heat it again and add the bell peppers. Sauté for about 8-10 minutes until they soften but still retain some texture.
7. Meanwhile, in a small bowl, mix the vinegar with the sugar, pineapple juice, and tomato paste. Pour this mixture over the bell peppers in the skillet. Season with salt, pepper, chili paste, chili powder, and grated ginger if you're using it.
8. Allow everything to come to a boil, stirring occasionally. Add the diced pineapple directly from the can (or cut the rings into pieces if you have them).
9. Add the fried chicken to the skillet, stirring to coat it in the sauce. Don't leave it on the heat for too long, about 4-5 minutes, to keep it crispy on the outside and prevent it from drying out.
10. Cook the spaghettini or rice in salted water a little before finishing the chicken. Drain and serve on a plate, topped with the chicken, pineapple, and sauce mixture.
Why I make this recipe often
I love that it's versatile, and I can switch between pasta and rice depending on what I have on hand. The balanced sweet and sour flavor is enjoyable for both adults and kids. It’s made from accessible ingredients, and once you know the steps, it comes together quite quickly. There’s usually not much left for the next day, but it doesn't spoil if I make a little extra.
Tips and Variations
Tips
If you want the chicken to be crispier, don’t add it to the sauce too early. You can add it at the end, right before serving.
Don’t use all the leftover frying oil for the sauce. If it seems like too much, remove some before sautéing the peppers.
For the peppers, be careful not to overcook them – their texture makes a difference in the final dish.
Substitutions
Instead of chicken breast, you can use boneless thighs, but the result will be slightly juicier.
If you don’t have cornmeal, you can use flour, but the crust won’t be as crispy.
Chili paste can be omitted or replaced with chili flakes, to taste.
Variations
You can add a bit of garlic to the sauce if you want an extra flavor boost.
Other vegetables like carrots or onions can also be used, cut similarly, but they are not included in the original recipe.
Serving Ideas
The simplest way is to serve the sweet and sour chicken over spaghettini or long-grain rice.
For a more festive meal, you can garnish with a bit of toasted sesame or finely chopped green onions, even though it’s not in the basic recipe.
Frequently Asked Questions
1. How long can sweet and sour chicken be kept in the fridge?
It can be stored in the fridge for up to 2 days in a covered container. The texture of the fried chicken won’t remain crispy after sitting in the sauce.
2. Can I use fresh pineapple instead of canned?
Yes, but you’ll need to add water or a bit of juice for the sauce to replace the liquid from the can.
3. If I don’t have tomato paste, can I use broth?
Yes, but the final flavor will be thinner. Use a slightly larger amount of broth and simmer the sauce longer to thicken it.
4. Can I bake the chicken instead of frying it?
I haven’t tried that, but the result will be different – the crust won’t be as crispy as with traditional frying.
5. What can I substitute for vinegar if I don’t like the taste?
You can try using lemon juice, but the flavor will be slightly different and not as strong. Taste the sauce and adjust the sugar as needed.
Nutritional Values
Approximately, for one serving (out of 4), without pasta or rice: about 450-500 kcal. The protein content is high (around 30-35 g per serving), with medium to high fats (especially from frying, 18-22 g), and carbohydrates of about 35-40 g (the sauce and pineapple add sugar). These values are estimates and vary based on the amount of oil absorbed during frying and the chosen side dish.
Storage and Reheating
The dish stores well for a day or two in the fridge, but the chicken's crust softens after sitting in the sauce. It can be reheated in the microwave or in a skillet over low heat, but it will not have the same crispy texture as on the first day. If you want to keep it crunchy, keep the chicken separate from the sauce until serving.