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Sweet-Sour Chicken Nuggets

 Sweet-Sour Chicken Nuggets
"Everyone loves this meal, particularly our grandchildren," says Arlene Best of East Ridge, Tennessee. Frozen breaded chicken and canned pineapple make this dish a snap to prepare, and its sweet tangy taste keeps them asking for more.
4 ServingsPrep/Total Time: 30 min.


  • 1 medium green pepper, cut into chunks
  • 1 large onion, cut into wedges
  • 1 to 2 tablespoons canola oil
  • 1 can (14-1/2 ounces) chicken broth
  • 1/2 cup pancake syrup
  • 1/4 cup cider vinegar
  • 1 tablespoon soy sauce
  • 1 can (8 ounces) pineapple chunks
  • 2 to 3 tablespoons cornstarch
  • 20 pieces breaded chicken nuggets, thawed
  • Hot cooked rice


  • In a large skillet, saute green pepper and onion in oil until
  • crisp-tender; remove and keep warm. Add the broth, syrup, vinegar
  • and soy sauce to the skillet; bring to a boil.
  • Drain pineapple, reserving juice; set pineapple aside. Combine
  • cornstarch and juice until smooth; gradually add to broth mixture.
  • Bring to a boil; cook and stir for 2 minutes or until thickened.
  • Add chicken nuggets; cook for 2 minutes. Stir in the pineapple and
  • sauteed vegetables; heat through. Serve over rice. Yield: 4
  • servings.
Nutritional Facts: 1 serving (1-1/2 each) equals 473 calories,

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Sweet-Sour Chicken Nuggets (continued)

Nutritional Facts: 20 g fat (5 g saturated fat), 55 mg cholesterol, 1,170 mg sodium, 59 g carbohydrate, 2 g fiber, 17 g protein.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer