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Sweet & Sour Pineapple Chicken

 Sweet & Sour Pineapple Chicken
Bamboo shoots, sweet red pepper and sugar snap peas give this weeknight wonder a lovely look and pleasant crunch. —Lorraine Caland, Thunder Bay, Ontario
6 ServingsPrep: 15 min. Cook: 25 min.

Ingredients

  • 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

Directions

  • In a large skillet, brown chicken in oil; drain. Add broth. Bring to
  • a boil. Reduce heat; cover and cook for 10 minutes.
  • 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.
  • 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

2 of 2

Sweet & Sour Pineapple Chicken (continued)

Directions (continued)

  • stir for 2 minutes or until thickened.
  • Stir in pineapple; heat through. Serve with noodles. Yield: 6
  • servings.
Nutritional Facts: 1 chicken thigh with 1 cup vegetable mixture (calculated without noodles) equals 348 calories, 15 g fat (4 g saturated fat), 82 mg cholesterol, 775 mg sodium, 26 g carbohydrate, 3 g fiber, 26 g protein.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer