Sweet & Sour Pineapple Chicken Recipe
Sweet & Sour Pineapple Chicken Recipe photo by Taste of Home
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Sweet & Sour Pineapple Chicken Recipe

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Bamboo shoots, sweet red pepper and sugar snap peas give this weeknight wonder a lovely look and pleasant crunch. —Lorraine Caland, Thunder Bay, Ontario
TOTAL TIME: Prep: 15 min. Cook: 25 min.
MAKES:6 servings
TOTAL TIME: Prep: 15 min. Cook: 25 min.
MAKES: 6 servings


  • 6 bone-in chicken thighs (about 2-1/4 pounds)
  • 1 teaspoon olive oil
  • 1/2 cup chicken broth
  • 2 jars (4-1/2 ounces each) sliced mushrooms, drained
  • 1-1/2 cups frozen sugar snap peas, thawed
  • 1 medium sweet red pepper, cut into strips
  • 1/2 cup canned bamboo shoots
  • 1/3 cup thinly sliced green onions
  • 1 can (20 ounces) pineapple tidbits
  • 7-1/2 teaspoons cornstarch
  • 1/4 cup cider vinegar
  • 3 tablespoons soy sauce
  • 2 tablespoons sugar
  • Hot cooked rice noodles

Nutritional Facts

1 each: 348 calories, 15g fat (4g saturated fat), 82mg cholesterol, 775mg sodium, 26g carbohydrate (19g sugars, 3g fiber), 26g protein.


  1. In a large skillet, brown chicken in oil; drain. Add broth. Bring to a boil. Reduce heat; cover and cook for 10 minutes.
  2. Add the mushrooms, peas, red pepper, bamboo shoots and onions. Cover and cook 5-10 minutes longer or until a thermometer reads 180° and vegetables are tender.
  3. Meanwhile, drain pineapple, reserving juice; set pineapple aside. In a small bowl, combine the cornstarch, reserved juice, vinegar, soy sauce and sugar. Pour into the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened.
  4. Stir in pineapple; heat through. Serve with noodles. Yield: 6 servings.
Originally published as Sweet & Sour Pineapple Chicken in Simple & Delicious February/March 2011, p52

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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sandyy User ID: 965425 221926
Reviewed Mar. 3, 2015

"Excellent flavor and very easy to make! Enjoyed by my entire family!"

Sugarsugar User ID: 2784322 194065
Reviewed Mar. 9, 2011

"I highly recommend this recipe! It was very fast to prepare, VERY flavorful! (I made it with rice though, didn't want to wait for noodles to soak in water)"

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