How to Make Thai Sweet and Sour Pineapple Chicken

http://www.flickr.com/photos/squeakymarmot/2284727783/
http://www.flickr.com/photos/squeakymarmot/2284727783/

Sweet and sour chicken, an oldie but a goody (when done properly) and a dish that when made well, is far removed from the gloopy and starchy concoction many of us grew up on in "Chinese" take outs of yore…

So here are the authentic Thai style instructions and ingredients for sweet and sour pineapple chicken. A plate of this (garnished with cucumber and served on Jasmine rice) now sits happily in my contented belly – so I know that this recipe is the real deal and is really good!

Sweet and Sour Pineapple Chicken

  • 1/3 cup of diced chicken breast (1/2 inch dice)
  • 1 cup of fresh pineapple chopped into 1/2 inch dice as well
  • ½ of a medium white onion, sliced
  • ½ of one sweet red or yellow pepper, sliced
  • 1 plum tomato, cut into wedges (or about half of a larger field tomato)
  • 2-3 cloves of garlic, smashed (with the side of a knife, not sliced)
  • 1 Tbls of oyster sauce
  • 1 Tsp of fish sauce
  • 1 Tbls white sugar
  • 1 Tbls of white vinegar
  • A good sized pinch of MSG
  • 2 Tbls of vegetable oil

Easy Steps

  1. Heat the oil over medium high in a wok or heavy frying pan and when hot, add the chicken. Fry until the chicken is cooked through and browned almost crunchy.
  2. Remove the chicken from the heat and reserve. Drain off about half of the oil.
  3. In the remaining oil, toss in the garlic cloves and stir-fry for about 30 seconds.
  4. Next, toss in the onions and sweet peppers, and stir fry until just softened slightly, about 2 minutes, before adding in the tomato.
  5. Add in a couple of spoonfuls of water.
  6. Once you have added in the tomato slices (and water), add in the pineapple and all liquid ingredients (all remaining ingredients)
  7. Return the chicken to the pan and let the sauce come to a boil.
  8. Remove from heat immediately.

Serve this over jasmine rice as a meal for one, or as a part of larger Thai style dinner. This is nicely garnished (as is so much of Thai cuisine) with sliced cucumbers.

Cucumbers can in fact be used as a substitute for the pineapple in a pinch. Slice peeled cucumbers into large chunks (about an inch diced) and use as you would pineapple. Not quite as good as the original – but handy for those days when you may have a cucumber and some chicken breast…but be short a few pineapples!

Enjoy and have fun

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Comments 1 comment

Debbie 5 years ago

This was excellent! I added carrots, sirrachi. Sauce and used canned pineapple with the juice, less sugar that way. The smashed garlic was awesome. Will be making this again.

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