This is another fruit-infested recipe, that if you love sweet and sour sauce, you’re going to simply love!! All the sugar here comes from the fruit and a touch of honey just to make sure, while that sour taste comes from the vinegar. Mango is an amazing boost for your Vitamin C, while pineapple is an even better one! So this is a great recipe when preparing for the flu season!
- Cider Vinegar
- Balsamic Vinegar
Now in this recipe, your biggest concern is preparing the fruit, the rest is as easy as it can be!! Marinate the chicken for at least two hours with vinegar (balsamic will give some color to our sauce and cider vinegar has a particularly pleasant taste, however, all kinds of vinegar can work), a pinch of salt, cloves, cinnamon, ginger, paprika (again will help us get that orangy look), aniseeds, and chilies if you want to add an extra kick (they can totally be skipped), a slight touch of honey, favorite milk (I used almond here), blueberries, and chopped mango and pineapple. Basically, I added everything in that order and left them to marinate for a couple of hours.
Bake long enough for the chicken to be fully cooked, and serve!! Easy, simple, and healthy, right?!
If you want this to be even more like your traditional sweet and sour recipe, swap the blueberries with onions and bell peppers, after cooking blend the mango and some of the pineapple to create that thick sauce. You can also reduce some of the vinegar and add some orange juice to the mixture to boost your Vitamin C intake even more. Can be served with rice or noodles, or simply have an exotic-looking plate that tastes like sweet and sour chicken for a unique kitchen adventure like I did, maybe served with some green tea for balance! Hope you give this recipe a go, give it your personal twist, and share your experience with us!