Save on Pinterest

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
  • Total Time
    Prep: 15 min. Cook: 25 min.
  • Makes
    6 servings

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 stir for 2 minutes or until thickened.
  • Stir in pineapple; heat through. Serve with noodles.
Nutrition Facts
1 each: 348 calories, 15g fat (4g saturated fat), 82mg cholesterol, 775mg sodium, 26g carbohydrate (19g sugars, 3g fiber), 26g protein.

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • sandyy
    Mar 3, 2015

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

  • Sugarsugar
    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)