Sweet and Sour Chicken

Cooking the chicken over high heat quickly gives it a nicely browned look and taste without needing to deep fry. Fresh orange juice in the sauce and lots of vegetables keep the dish and the nutrition balanced

Sweet and Sour Chicken

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  • Prep Time


  • Total Time


  • Servings



  • 8


  • 1

    cup packed brown sugar

  • 1

    8-ounce can pineapple chucks with juice, undrained

  • ¼

    cup soy sauce

  • 1

    teaspoon dry mustard


1. Preheat oven to 300 degrees. 2. Place the chicken pieces in a 9x13 baking dish. (you may remove the skin if desired) 3. In a small bowl combine the brown sugar, pineapple, soy sauce, and dry mustard. Pour the sauce over the chicken. 4. Bake 70-80 minutes, turning the chicken halfway through the cooking time. The chicken is done when the juices run clear, or if you prefer them well done, when the meat falls off the bone. 5. Transfer the chicken to a platter and pour the sauce into a small bowl.


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