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  • Garlic salt, to taste
  • 2 pounds chicken, cut into bite-size pieces*
  • 1/4 cup vinegar
  • 2 tablespoons brown sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon ginger
  • 1/4 cup catsup
  • 1 tablespoon soy sauce
  • 2 teaspoons cornstarch
  • 1 large can pineapple chunks, drained (save juice)
  • 1 medium whole tomato
  • 1 medium green bell pepper, diced
  • Hot cooked rice


Sprinkle garlic salt over chicken and pan fry until brown. (*I made this with whole pieces of chicken and finished cooking it in a 350 degree oven.) Set aside. In a saucepan, combine vinegar, brown sugar, salt, ginger, catsup, soy sauce, cornstarch and pineapple juice. Simmer until thick. Return chicken to heat and add sauce, tomato, pepper and pineapple. Simmer over low heat about 25 - 30 minutes. Serve over rice. (After browning chicken, I put it in an oven proof dish, poured the sauce over and baked,covered, about 20 minutes. I then added the tomato, pepper and pineapple and continued baking about 25 minutes more, or until chicken was tender.)

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Submitted 6/13/05.
Source: The Hour Magazine Cookbook
Submitted By: Joy Bowers
Sweet-and-Sour Chicken