This recipe came together as I was experimenting with a simple sweet n’ sour sauce recipe I had received from a friends Mom out in Newfoundland years ago. My husband loves pineapple on his pizza, and I wanted to see if I could add that love into other foods. To me, sweet n’ sour sauce and pineapple is just a beautiful mix.
Since the original recipe asks for sugar, and I wanted to use more of the canned pineapple, I was able to successfully use the juice from the can to sweeten the sauce. Less waste, and no need for extra added sugar. Win!
If your household does not love pineapples, you could just substitute out the pineapple juice for either ½ cup of sugar (coconut sugar works well), or you could use ¼ cup of maple syrup or honey. And skip the pineapple chucks.
You can also make this sauce to use with other meat. It would be great as a sauce for meatballs, chicken breast or the sauce for a stir fry dish. I like to use boneless skinless thighs, since they tend to be moister and less expensive than the breasts.
You can also chop up some veggies to cook with the chicken, and serve on a bed of rice or quinoa. Vegetables that would complement this well would be carrots, sweet potatoes, bell peppers and green beans. I would add the veggies on top of the meat, then pour the sauce over everything.
This recipe would also work well with a crock pot. Make the sauce the night before, then add your meat and veggies to the crock pot, add the sauce and cook on low for 4-6 hours. If using the crock pot, using harder veggies would be a good idea. Cut them a little larger than normal so they don’t get too soggy. Or you could add something like peppers or beans to the pot about 1-2 hours before you’re ready to eat.
When you’re done cooking and eating your dish, don’t throw out the liquid. Keep it, it’s great to add to a chicken broth soup to add a little extra flavour.
Comments