Grilled Sweet & Sour Chicken

I usually do a good Sweet and Sour chicken in the slow cooker. it's very easy and I'm yet to write the recipe down but I'm excited to try this quicker version.

Source: Coles | Taste Healthy Meals cook book, page 15

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Serves: 4 - Prep 15 mins - cooking 15 mins
4 x 200g chicken breast fillets
 1 tablespoon extra virgin olive oil
 1 red capsicum, roughly chopped
 1 red onion, halved, cut into thin wedges
 225g can pineapple slices in juice
 2 tablespoons white vinegar
 2 tablespoons tomato sauce
 1 tablespoon soy sauce
 1 tablespoon caster sugar
 2 teaspoons cornflour
 4 cups steamed SunRice jasmine rice
 1/3 cup fresh coriander leaves
 2 baby bok choy, halved, steamed


  • Cut each chicken breast in half lengthways. Rub chicken with 1/2 the oil. Season with salt and pepper. Place capsicum and onion in a bowl. Add remaining oil. Toss to coat.
  • Drain pineapple, reserving 1/3 cup juice.
  • Combine reserved juice in a small saucepan with vinegar, sauces and sugar. Bring to the boil over medium-high heat. Blend cornflour with 1 tablespoon water in a small jug. Add to sauce mixture. Cook, stirring, for 2 minutes or until sauce boils and thickens. Cover to keep warm.
  • Preheat a barbecue chargrill or chargrill pan over medium-high heat. Cook chicken for 2 to 3 minutes each side or until cooked through. Transfer to a plate. Cover to keep warm. Add capsicum, onion and pineapple to chargrill. Cook for 2 to 3 minutes each side or until vegetables are tender and pineapple is charred.
  • Divide rice among serving plates. Top with chicken, vegetables and pineapple. Drizzle with sauce. Sprinkle with coriander. Serve with bok choy.

Vic Lic

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