Chicken with Pineapple and Almonds

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

This recipe is surprisingly quick to prepare and has a pleasant sweet-sour flavour. Choose a good-sized frying pan, for the whole dish is cooked in the one utensil.


  • 1 medium-sized chicken, about 1–1.25 kg/2½–3 lb
  • 1 tablespoon soy sauce
  • seasoned flour
  • 65 g/2½ oz butter
  • 2 young carrots
  • 1 small green pepper
  • 2 rounded tablespoons shredded pineapple
  • 4 spring onions
  • 4 tablespoons pineapple juice
  • 1 tablespoon soy sauce
  • 1 tablespoon clear honey
  • 25 g/1 oz brown sugar
  • 4 tablespoons vinegar
  • 1 level tablespoons cornflour
  • 3 dl/½ pint chicken stock
  • seasoning to taste
  • 25 g/1 oz blanched almonds


    Cut away all the flesh from the chicken and put the bones to simmer with about 6 dl (1 pint) water for the stock. Cut the chicken flesh into fork-sized pieces, toss in seasoned flour and fry gently in 50 g (2 oz) of the butter until tender. Dish up and keep warm while preparing the sauce.

    Scrape the carrot and shred into wafer-thin slices. Add to the frying pan with the deseeded and shredded green pepper, the shredded pineapple and cut-up spring onions. Stir in the pineapple juice, soy sauce, honey, sugar and vinegar. Simmer for 3 minutes, then add the cornflour blended with the chicken stock. Stir until boiling, when the sauce will become clear and slightly thickened. Check the seasoning and pour over the chicken. Scatter with the almonds browned in the remaining butter and serve with rice.