Total Time
1hr 32mins
Prep 30 mins
Cook 1 hr 2 mins

Ingredients Nutrition

Directions

  1. Heat oven to 350*.
  2. Coat chicken with flour.
  3. Heat oil in large frying pan and brown chicken on all sides.
  4. Remove to a shallow roasting pan.
  5. Arrange pieces skin side up.
  6. Sprinkle with salt and pepper.
  7. Prepare sauce: Drain pineapple syrup into a 2 cup measuring cup.
  8. Add water to make 1 1/4 cups.
  9. Mix in cornstarch to dissolve.
  10. In medium saucepan combine sugar, syrup with cornstarch, vinegar, soysauce, ginger and bouillon cube.
  11. Bring to a boil for 2 minutes.
  12. Pour over chicken.
  13. Bake uncovered for 30 minutes.
  14. Add pineapple slices and peppers.
  15. Bake 30 minutes more.
  16. Serve with rice and enjoy!
Most Helpful

My family loved this recipe. The recipe makes ample sauce which has a sweet and sour taste. We served the chicken over white rice and the sauce added flavor to the rice also. Try this recipe, it's a nice dish to serve to guests also.

Dawn October 09, 2001

I have been making this recipe since the 70's when Betty Crocker published it. It is a family favorite. I use boneless skinless chicken breasts cut up into pieces or I use chicken tenders. I also substitute red or yellow pepper for green. I use crushed pineapple if that is what I have on hand and sometimes if I make a large amount I use crushed and chunked pineapple together. I don't use bouillion cubes but I do use a tsp. of chicken base. Served over white or brown rice and you have homemade sweet and sour chicken good enough for company.

Elaine 148 February 06, 2010

This is incredibly good! I made it with bonelss skinless breasts. My daughter loved it and made it at her sisters house a couple of nights later. We'll be making this often.

jmarden September 30, 2009