Sweet Sour Chicken Recipe


Difficulty LevelEasyHealth IndexAverage
Main IngredientInterest Group


 Unsweetened pineapple chunks and juice1 Can (10 oz)
 Cornstarch1 Tablespoon
 Tamari soy sauce1 Tablespoon
 Salt1 Teaspoon
 Dry mustard1⁄2 Teaspoon
 Cayenne pepper1⁄8 Teaspoon
 Green peppers2 Medium
 Cold water2 Tablespoon
 Wine vinegar3 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 6732 Calories from Fat 4081

% Daily Value*

Total Fat 453 g696.4%

Saturated Fat 129.5 g647.4%

Trans Fat 0 g

Cholesterol 2249.8 mg

Sodium 4911.2 mg204.6%

Total Carbohydrates 63 g21.1%

Dietary Fiber 7.6 g30.3%

Sugars 35.9 g

Protein 564 g1129%

Vitamin A 121.6% Vitamin C 511.6%

Calcium 83.8% Iron 204.8%

*Based on a 2000 Calorie diet


Preheat oven to 350°F.
Rinse broiler fryers and pat dry with paper towels.
Cut into serving pieces.
Place chicken parts, skin side up, in a shallow baking dish or pan.
Surround with drained pineapple chunks.
In a medium sized bowl, combine unsweetened pineapple juice, wine vinegar, soy sauce, dry mustard, salt and cayenne pepper.
Mix together thoroughly and pour over chicken pieces.
Place in a preheated oven on middle rack and bake, uncovered, for 50 minutes.
Baste frequently.
Meanwhile, wash green peppers.
Remove stem, seeds and pulp.
Cut into strips (two inch length by one half inch width).
Add green pepper strips to chicken and continue to bake for 10 minutes.
Combine cornstarch with cold water in a small bowl.
Stir into liquid in baking dish and bake 20 minutes longer, or until thickened and bubbly.
Remove from oven and serve immediately.