SCD Sweet & Sour Pineapple Chicken

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Sweet and sour sauce is believed to have originated in China by the 18th century, but possibly even earlier. It gained popularity in the U.S. in the late 19th century and into the 20th century with the expansion of Asian American restaurants. Traditionally this thick rich red sauce is made from a mixture of sugar, vinegar, ketchup, pineapple, and chili flakes.

In keeping with this sauce’s origins I set out to make this beloved Asian American dish SCD friendly. I chose to use chicken, but you could easily substitute pork or shrimp. Once you taste this sauce you won’t even miss the refined sugar and red food coloring filled version you’re use to. 

The perfect combination of sweet and sour with notes of tropical pineapple and umami rich SCD coconut aminos. The vinegar and honey are the yin and yang while the ketchup adds acidity and color. Finally, the red pepper flakes add a pinch of heat to round all the flavors out beautifully. Whatever you put this sauce on is sure to shine! What are you waiting for? Give this recipe a try today, and thank me later.

                   

SCD Sweet & Sour Pineapple Chicken

Serves 4
Prep: 15 min
Cooking: 25 min
Total: 40 min
Beginner

Ingredients:

For the Chicken: 

2 Tbsp. sesame oil

1 ½ lbs. chicken breast, cubed 

1 ½ cups onion, large dice, yellow or white 

1 red pepper, deseeded, and large dice 

1 ½ cups pineapple, fresh and cubed 

½ tsp. salt 

¼ tsp. pepper 

For the Sauce: 

⅓ cup champagne vinegar or white vinegar 

⅓ cup SCD ketchup

¾ cup pineapple juice, not from concentrate, no sugar added 

⅓ cup SCD coconut aminos

4-6 cloves garlic, minced 

3 Tbsp. honey 

¼ tsp. red pepper flakes

For Garnish: 

2 tsp. sesame seeds, for garnish

2 Tbsp. green onions, chopped, for garnish

  Method Of Prep:

  1. Gather and prep ingredients.
  2. In a medium pot add all sauce ingredients.
  3. Bring to a rolling simmer for 15 minutes and stir occasionally. Set aside when done.
  4. In a large skillet add sesame oil and heat over medium.
  5. Add the chicken and sear each side for 2 minutes.
  6. Remove the chicken and set aside.
  7. In the same pan add red pepper and onions.
  8. Sauté until onions start to become translucent, about 5 minutes.
  9. Add in pineapple and sauté for another 3-4 minutes.
  10. Add chicken back in, and pour sauce over chicken.
  11. Bring to a simmer and cook for 8-10 minutes or until the chicken reaches 165°F and the sauce begins to thicken.
  12. Top with garnishes and serve immediately over cauliflower rice. Enjoy!

                     

Nutrition Facts: 
Calories- 451
Carbs- 38.2 g
Fat- 10.5 g
Protein- 40.5 g