Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

a very tasty chicken recipe.

Ingredients Nutrition


  1. In a large skillet, brown chicken breasts in oil, and place in a buttered 10x14 inch baking dish.
  2. In a large saucepan, combine cornstarch, sugar, brown sugar, and bouillon granules and mix well.
  3. Drain pineapple and reserve the juice.
  4. To the cornstarch mixture in the saucepan, add pineapple juice, orange juice, vinegar, ketchup, soysauce, giger, and pepper, and mix well.
  5. On high heat, cook stirring constantly, until mixture thickens, and pour over chicken breasts.
  6. Bake uncovered at 325 degrees for 45 minutes.
  7. Remove from oven, and add pineapple chunks,and julienned bell peppers and bake another 15 minutes.
Most Helpful

Oven-baked sweet and sour chicken! A little prep work and then just throw it in the oven, voila! I thought it was tangy without being too sweet. Made for 1-2-3 tag game, April 2009.

threeovens April 17, 2009

This was good, but you have to really be in the mood for something sweet for a main course! Even my teenage son said he had to get something salty to compensate for all the sweet! I cut the chicken into 1 inch cubes and cut down on some of the cooking time. The sauce was really thick and was great at adhering to the chicken. I think I will reduce the orange juice next time....I really seemed to taste that. I served it over basmati rice. Thanks for the recipe adventure!

breezermom October 16, 2008

Excellent!!! As I made it, I thought, woah, lot of cornstarch, lot of vinegar..lot of SAUCE! BUT, it cooks down to a marvellous tangy sweet-sour sauce, the whole family LOVED it, and I've been told I WILL be making this again, ha ha!! You don't mention peppers in the ingredients, WC, so I first of all used one green pepper, and I diced, rather than julienned it, but I decided to add a second and was glad that I did, it nicely balanced out the pineapple and chicken.I actually cubed the chicken fillets, and allowed it all to cook slowly in a heavy skillet on top of the stove, while I microwaved white basmati rice to serve with it. So good...... Thanks for an excellent keeper!

Karen Elizabeth September 11, 2008