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Grilled sweet and sour chicken
Grilled sweet and sour chicken
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Enjoy a healthy twist on classic sweet and sour chicken!
Ingredients:
  • 4 x 200g chicken breast fillets
  • 18.20 gm extra virgin olive oil
  • 1 red capsicum, roughly chopped
  • 1 red onion, halved, cut into thin wedges
  • 225g can pineapple slices in juice
  • 40.00 ml white vinegar
  • 41.60 gm tomato sauce
  • 21.00 gm soy sauce
  • 20.00 gm caster sugar
  • 5.00 gm cornflour
  • 800.00 gm steamed jasmine rice
  • 82.50 ml fresh coriander leaves
  • 2 baby bok choy, halved, steamed
Instructions:
  • Slice each chicken breast in half lengthwise. Massage the chicken with half of the oil, then season with salt and pepper. In a bowl, combine capsicum and onion, then drizzle with the remaining oil and toss to coat.
  • Separate pineapple from juice, keeping 1/3 cup of juice.
  • In a small saucepan, combine the reserved juice, vinegar, sauces, and sugar. Bring to a boil over medium-high heat. In a small jug, blend cornflour with 1 tablespoon of water. Add this mixture to the sauce and cook, stirring, for 2 minutes until the 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 per side until fully cooked. Transfer chicken to a plate and cover to keep warm. Add capsicum, onion, and pineapple to the chargrill. Cook for 2 to 3 minutes per side until vegetables are tender and pineapple is charred.
  • Distribute rice evenly on plates. Layer with chicken, vegetables, and pineapple. Drizzle with sauce, sprinkle with coriander, and serve with bok choy.

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