Can I ever find enough ways to prepare chicken? Certainly not! So whenever I stumble across a promising chicken recipe, I always make room for it in my menu plan. Today, I prepared another new chicken recipe and was extremely pleased with the simplicity of ingredients, ease of preparation, and taste!
If you’ve got a well stocked kitchen, you should be able to find every ingredient in your pantry, fridge, and freezer. If not, even the smallest supermarket will provide everything you need to prepare this dish. None of the ingredients are complex.
Once prepared, we found the chicken was tender, the sauce was sweet yet tangy, and the dish had great color and texture. Though I’ve only prepared the dish once, I’ve already got a few changes in mind for my next preparation. When I try the recipe again, I will omit the chicken bouillon, as we don’t need the extra salt. However, to ensure we still get chicken flavor, I’ll use low sodium chicken broth instead of water. I’ll also add some broccoli florets to make it a complete meal.
I suspect you could probably toss all of this into the Crock Pot as well. If you do, I recommend adding the peppers and pineapples during the last 30 to 45 minutes of cooking. I’ve found that if you add veggies and fruits to the Crock Pot too early, they become mushy and are not very appetizing. Also, I would cook the meal on low for about 3 hours and four hours at the most. Whenever I cook chicken breast longer than that, it becomes quite dry.
Sweet and Sour Pineapple Chicken is an easy, flavorful dish that has found a home in my permanent recipe file. Perhaps you’ll enjoy it too!
Sweet and Sour Pineapple Chicken
2 cups pineapple juice
1 1/4 cups sugar
1 cup vinegar
3/4 cup water
1/2 cup packed brown sugar
1/3 cup cornstarch
1/4 cup ketchup
3 tablespoons soy sauce
1 teaspoon chicken bouillon granules
1/4 teaspoon ground ginger
2 tablespoons canola oil
4 boneless skinless chicken breasts, cut into chunks
salt, pepper, and garlic powder to taste
1 (20 ounce) can pineapple chunks, drained
1 red green pepper, sliced thin
1 green pepper, sliced thin
In a saucepan, combine the pineapple juice through ginger and stir until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Set aside.
In a large skillet, heat oil to medium high heat. Season the chicken breast with salt, pepper, and garlic powder and brown in the skillet.
Pour sauce over the chicken and simmer on low for about 5 minutes. Add pineapple and green pepper and simmer for an additional 10 minutes or until pepper and pineapple are heated through.
© 2009, Andrea Thorpe. All rights reserved.