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–+ servings

Sweet & Sour Chicken

Marla Hingley
Fresh pineapple has such a juicy and succulent taste, there is really no comparison to canned. Find a peeled and already cored pineapple from the vegetable/deli section of the grocery store to save yourself some prep time in the kitchen.
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Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Servings 4

Ingredients
  

  • 1 lb chicken thighs cubed
  • 6 tsp cornstarch divided
  • 2 Tbsp GF soy sauce divided
  • 1/3 cup GF ketchup
  • ¼ cup sugar
  • ¼ cup cider vinegar
  • ¼ cup pineapple juice
  • 8 oz pineapple chunks
  • 2 Tbsp oil
  • 1 Tbsp fresh ginger minced
  • 1 green pepper chopped

Instructions
 

  • In a large bowl toss the chicken with 4 tsp cornstarch until fully coated. Pour over 1 Tbsp soy sauce and toss until coated. Set aside.
  • In another bowl whisk together the remaining cornstarch and soy sauce, along with the ketchup, sugar, vinegar and pineapple juice. Set aside.
  • Heat the oil in a skillet and cook chicken for about 4 minutes, then add the green pepper and ginger. After another 2 minutes add the sauce and pineapple chunks, stirring until mixture is reduced and thickened, and chicken is fully cooked.
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