Sweet and Sour Chicken

Yield: 4 servings (serving size: 1 chicken breast half and 1 cup pineapple mixture)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 336
  • Calories from fat: 8%
  • Fat: 3.2g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 0.6g
  • Polyunsaturated fat: 0.9g
  • Protein: 43g
  • Carbohydrate: 35g
  • Fiber: 7g
  • Cholesterol: 99mg
  • Iron: 3mg
  • Sodium: 279mg
  • Calcium: 72mg


  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 2 cups teriyaki marinade, divided
  • 2 cups (1-inch) cubed fresh pineapple
  • 1 1/2 cups yellow or orange bell pepper strips
  • 1 1/2 cups red bell pepper strips
  • 2 cups vertically sliced Vidalia or other sweet onion
  • 2 cups cherry tomatoes
  • 1/4 cup chopped fresh cilantro


  1. Place chicken in a large zip-top plastic bag; add 1 cup marinade. Seal bag; toss gently to coat. Place pineapple, bell peppers, and onion in another large zip-top plastic bag; add 1 cup marinade. Seal bag; toss gently to coat. Refrigerate bags 2 hours, turning occasionally.
  2. Prepare grill.
  3. Drain pineapple mixture, discarding marinade. Place pineapple mixture and tomatoes in a large foil cooking bag. Drain chicken, discarding marinade. Place chicken on top of pineapple mixture. Seal and cut 6 (1/2-inch) slits in top of cooking bag. Place bag on grill. Grill 25 minutes or until chicken is done. Cut bag open with a sharp knife or cooking shears. Carefully peel back foil. Sprinkle with cilantro.
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