Sweet, tangy, and satisfying. The chicken is stir fried instead of battered and deep fried, and is served with a yummy sauce, bell pepper, carrots, onion, and pineapple over rice.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Marinate chicken cubes in soy sauce in a bowl for 30 minutes.

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  • Heat vegetable oil in a skillet on medium-high heat.

  • Remove chicken from soy sauce and cook and stir in the heated skillet until no longer pink in the center and the juices run clear.

  • Remove chicken from the skillet and set aside.

  • Heat vinegar, sugar and 1/2 cup water together over medium heat in the same skillet until the sugar dissolves.

  • Combine cornstarch and 1/2 cup water in a bowl and add to the vinegar mixture.

  • Stir mixture and lower heat to medium-low.

  • Pour pineapple juice and tomato soup into vinegar mixture and simmer for about 5 minutes.

  • Stir in carrots, onion, and bell pepper.

  • Simmer for 20 to 25 minutes; until sauce is reddish-yellow and the vegetables are cooked.

  • Add the pineapple chunks and cooked chicken to the sauce and heat for 2 to 4 minutes.

Nutrition Facts

432 calories; 8.7 g total fat; 66 mg cholesterol; 1109 mg sodium. 59.8 g carbohydrates; 28.3 g protein; Full Nutrition

Reviews (15)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/23/2012
Very good. Used "lite" soy sauce. Chicken stock in place of water and slightly less sugar which made it sweet enough.Everything else followed exact. Use 1/3 CAN of tomato soup and divide the rest into two labeled ziplock bags and freeze for the next time...no point in wasting it and all you'll have to do the next time is throw the frozen "chunk" of soup in when it's time. Will definitely make this again. Read More
(15)

Most helpful critical review

Rating: 1 stars
07/20/2012
I'm so sorry but we didn't enjoy this recipe at all. I think it was the tomato soup that killed it. Read More
(1)
17 Ratings
  • 5 star values: 6
  • 4 star values: 9
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
02/23/2012
Very good. Used "lite" soy sauce. Chicken stock in place of water and slightly less sugar which made it sweet enough.Everything else followed exact. Use 1/3 CAN of tomato soup and divide the rest into two labeled ziplock bags and freeze for the next time...no point in wasting it and all you'll have to do the next time is throw the frozen "chunk" of soup in when it's time. Will definitely make this again. Read More
(15)
Rating: 5 stars
02/23/2012
Very good. Used "lite" soy sauce. Chicken stock in place of water and slightly less sugar which made it sweet enough.Everything else followed exact. Use 1/3 CAN of tomato soup and divide the rest into two labeled ziplock bags and freeze for the next time...no point in wasting it and all you'll have to do the next time is throw the frozen "chunk" of soup in when it's time. Will definitely make this again. Read More
(15)
Rating: 5 stars
01/18/2013
My family and I enjoyed this a lot. Thankfully I read the reviews before I made it so I was able to make the modifications that I felt were appropriate. I added 2 tbsps. of ginger to the marinade. I also used equal parts sugar and vinegar and added all the juice from a 20 oz. can of pineapple chunks. (I only used half the can of pineapples though. The rest are sitting in the fridge for a healthy midnight snack later.) I completely omitted the tomato soup and carrots as my family is not a fan of either ingredient. Next time I make it (and there will DFEINITELY be a next time) I am going to dredge the chicken pieces and add the bell pepper with the chicken and pineapples. I love when the recipes I find here actually work!! Read More
(6)
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Rating: 5 stars
03/18/2012
I didn't try it because I'm vegetarian haha but my family and guests gave it rave reviews!! I used fresh pineapple and the juice from 1/2 a large orange instead of pineapple juice. Read More
(3)
Rating: 4 stars
09/14/2014
I have made this 4 times before, 3 time with chicken thighs bl/sl and once with pork it turn out great each time. I must admit that I subbed 1/3 Ketchup in place of tomato soup and cut back on the to a 1/4 cup vinegar and 1/2 cup of 0 calorie sweetner. I will keep on making this Dish!! Thanks, Happy Cooking! Read More
(2)
Rating: 1 stars
07/19/2012
I'm so sorry but we didn't enjoy this recipe at all. I think it was the tomato soup that killed it. Read More
(1)
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Rating: 3 stars
05/21/2012
It didn't taste like restaurant quality but it was a good dinner. Read More
(1)
Rating: 4 stars
10/22/2013
I used a gourmet pomegranate flavored vinegar. It turned it a dark color but it was delicious! Read More
Rating: 5 stars
05/21/2013
Fast and delicious Even faster if stir fry veggies while making sauce Read More
Rating: 5 stars
09/15/2019
Love this best ever Read More