Amanda's Sweet & Sour Chicken
One can of pineapple rings (in juice - not in syrup)
Two cans of canned chicken breast
1 Tablespoon cooking oil
1/2 cup sugar
1/4 cup brown sugar
4 Tablespoons ketchup
1 Tablespoon soy sauce
1/2 Tablespoon garlic powder (can substitute 2 fresh cloves minced if you prefer)
1/2 cup apple cider vinegar
Pinch of red pepper flakes
Open the cans of pineapple and chicken. Drain chicken. Drain pineapple juice into a mixing bowl and set aside. Slice the pineapple slices into bite-sized pieces.
Mix sugar, brown sugar, ketchup, soy sauce, garlic powder, apple cider vinegar, and pepper flakes into the mixing bowl with the pineapple juice. Stir to mix well.
Heat one tablespoon of cooking oil of your choosing in a pan over high heat. Add in the drained chicken and cut up pineapple. Cook for 2-3 minutes.
Pour the sauce mix over the chicken and pineapple and simmer, stirring occasionally, until the sauce thickens up a little.*
Serve over rice and enjoy!
*Please note here that the sauce won't ever be "thick", but less runny.
If we make it again, I think I'd like to add fresh bell pepper and onion to it. I didn't have any on hand, which is why I used a pinch of red pepper flakes instead. I'd also like to try this recipe with rabbit instead of chicken. I bet it would also be quite tasty!
All of the recipes I was finding had instructions for battering and frying the chicken. I didn't want to add that much oil and fat to the meal, and I honestly like it better this way with just the chicken (no batter or frying).
If you try this recipe, tell me how you liked it! What would you tweak in the recipe (if anything)?