Sweet & sour chicken with pineapple
A American dinner for the galley that fine in moderate seas, about 30 min hands-on.
- Dinner
- American
- ⏱ 30 min
- 🌊 Sea tolerance 3/5
- kosher
- halal
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- Chicken thigh (boneless)560 g (140 g)
- Pineapple320 g (80 g)
- Bell pepper240 g (≈ 2 peppers) (60 g (≈ 0.5 pepper))
- Onion (brown/yellow)160 g (≈ 1.5 onions) (40 g)
- Soy sauce40 g (10 g)
- Red wine vinegar40 g (10 g)
- Brown sugar40 g (10 g)
- Tomato paste40 g (10 g)
- White rice (long grain)300 g (75 g)
Method
- Fry chicken pieces 8 minutes.
- Add pepper, onion and pineapple for 4 minutes.
- Stir in soy, vinegar, sugar and paste with a splash of water; bubble 2 minutes. Serve with rice.
In the galley
- Fine in moderate seas — 3/5 for sea tolerance.
- Plan ahead: thaw about 12 hours before.
- Stow the main ingredients in the freezer.
- Contains: Gluten, Soy, Sulphites — always check the labels of what you buy.
Per serving
💪 Protein-packed
- kcal
- 568
- protein
- 36 g
- fat
- 7 g
- carbs
- 90 g
- sugar
- 23 g
- fibre
- 5 g
From USDA FoodData Central, raw weights — a planning guide, not a label.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes