Pineapple Chicken

Total time: 20-25 minutes

4 servings

Total time: 20-25 minutes

4 servings

Sweet Chili Sauce mixed with rice wine vinegar really makes this Thai-style sweet and sour chicken superb!

Ingredients

Heat 1/2 of oil in large skillet over medium-high heat, add onions and peppers. Stir-fry until onions and peppers start to brown. Remove to bowl and cover.
Add remaining oil to skillet. Salt and pepper chicken. Add chicken to skillet and brown well on all sides. Strain 1/4 cup syrup from pineapple chunks and set aside. Pour remaining syrup into skillet with chicken, reserving pineapple for later.
Add vinegar, brown sugar, Sweet Chili Sauce and Fish Sauce to skillet. Mix sauce together and bring to a boil. Reduce heat to an active simmer and cook chicken through (turning chicken once or twice to coat with sauce). Remove chicken to bowl with onions and peppers, and re-cover.
Turn heat to high and add pineapple chunks to skillet. Stir-fry 1-2 minutes. Mix cornstarch into reserved pineapple syrup until smooth. Add to skillet and bring to a boil.
Add chicken, onions and peppers, with accumulated juices back to skillet. Add peas. Cook until sauce turns translucent, and all ingredients are combined. Serve with Jasmine Rice or Rice Noodles.

The chilies are mellow and sweet in this sauce, great as a dipping sauce by itself, or as a flavorful addition to sauces and marinades.

Our gluten-free Rice Noodles are the perfect size for classic Thai recipes like Pad Thai, as well as salads and curries.

Thais use Fish Sauce the way other cultures use soy sauce. Its savory and salty flavors are perfect for stir-frys, curries, marinades and dressings.