I used to love ordering sweet and sour or pineapple chicken from Asian restaurants. But then I would feel disappointed about the ratio of chicken to coating. 🤨 Am I the only one who would bite into a seemingly large piece of chicken, and find there was actually NO chicken, only fried breading and sauce?? 🤣🤣
Anyhow, this simple recipe is great because you can modify the ingredients to your liking. It’s also a healthier version. Pan frying does not use as much oil as deep frying. Also, the coating is a lot lighter than the heavy breading used in some restaurants.
It’s definitely a family favourite it my home. The additional fresh vegetables are even eaten up by my littles! Its too good to pass up. Give it a try!
Pineapple Chicken (Sweet and sour chicken)
- large stove top pan
- 2 large Boneless chicken breasts
- 1 tsp All purpose seasoning Or any other seasoning salt you enjoy.
- ¼ cup Milk
- ½ cup All purpose flour
- 1 tsp Salt
- ½ tsp Black pepper
- 1/4 Cooking oil May vary with size of pan
- 1 can Pineapple chucks (in juice)
- ⅓ cup Ketchup
- ¼ cup Sweet Chili Thai Sauce
- 1 Red Bell Pepper
- 1 large Carrot
- ¼ Cooking onion
- 2 cups Broccoli florets
- Wash chicken breast with water and vinegar. Pat dry and cut into 1-2 inch cubes.
- Season chicken with all purpose and mix to coat evenly. (Or your favourite seasoning salt)
- Add milk to seasoned chicken and stir. Let marinate for 30 min if possible, (At least 20 minutes)
- Chop Bell pepper, Onion and Carrot into 1 inch pieces. Set aside.
- Combine pineapple chunks with juice, ketchup and sweet chili thai sauce in a bowl. Set aside,
- Drain excess liquid from chicken.
- Mix flour, salt and pepper in a bowl. Add to chicken and stir to evenly coat all pieces.
- Heat oil in pan to medium high. Pan fry each piece until golden on both sides and cooked thoroughly. Set aside each piece to drain on paper towel once removed from pan.
- Clean pan or use another pan. Add 1 tsp of oil and sautee onion, peppers and carrot until onions are soft. (peppers and carrots should still have crunch)
- Add pineapple, ketchup and sweet chili thai sauce. Stir and simmer for 5 minutes.
- Add chicken back to pan and gently stir, being careful not to remove the breading coating.
- Add Broccoli, simmer on low for 5 minutes covered. Enjoy!