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Sweet and Sour Chicken with Pineapple

By: Pam Anderson

"This quick and easy Asian inspired dish is wonderful served on steamed jasmine rice."

Rate/Review | Read Reviews (4)

Prep Time:
15 Min

Cook Time:
15 Min

Ready In:
30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

1 (20 ounce) can pineapple chunks drained, juice reserved
1/4 cup soy sauce
1/2 cup rice wine vinegar
1/4 cup dark brown sugar
1/4 cup all-purpose flour
2 tablespoons vegetable oil
2 large stalks celery, cut on the bias or angle
1 green bell pepper, cut into large dice
1 (7 ounce) can sliced water chestnuts, drained
1 bunch scallions, green and white sections, cut into 1-inch lengths
2 cups diced breast meat from a rotisserie-roasted chicken

Directions

Combine pineapple juice, soy sauce, vinegar and brown sugar in a medium saucepan and cook over medium-low heat. Stir in flour and cook, stirring constantly, until sauce thickens. Remove from heat; cover to keep warm.
Heat oil in a skillet over high heat until wisps of smoke start to rise. Add celery, bell pepper, water chestnuts and scallions; stir-fry until vegetables are crisp-tender, about 3 minutes. Stir in pineapple, chicken and sauce; heat through. Serve immediately.