Sweet and sour chicken
A tangy, sticky dish with chicken, pineapple and sweetcorn in a tangy sauce.
Allergens: contains cereals containing gluten, soya. Brands differ, so always check the labels on what you buy.
Per serving (approx.): 34g carbs · 17g sugars · 1g fibre. Estimates for carb counting, not medical advice. If you have diabetes, follow your GP or dietitian's advice.
Not every ingredient has a checked price at Asda, Aldi, Morrisons, Co-op, Iceland, so they aren't compared here yet (more are checked every day). Lidl doesn't publish prices online, so it can't be compared.
Ingredients and prices
Swipe the table to see every supermarket.
| Ingredient | Tesco | Sainsbury's |
|---|---|---|
| Chicken breast filletsuse 650g | 4 × £2.75210g · £1.31 per 100g | 2 × £3.75480g · £0.78 per 100g |
| Pineapple chunksuse 200g | £2.50300g · £0.83 per 100g | £3.60450g · £0.80 per 100g |
| Sweetcornuse 1 tin | £1.294 pack · £0.32 each | £1.294 pack · £0.32 each |
| Soy sauceuse 100ml | £0.55150ml · £0.37 per 100ml | £0.55150ml · £0.37 per 100ml |
| Golden syrupuse 50g | £1.80700g · £0.26 per 100g | £1.60280g · £0.56 per 100g |
| Plain flouruse 50g | £0.801.5kg · £0.05 per 100g | £0.45500g · £0.09 per 100g |
| Basket total (full packs) | £17.94 | £14.99 |
| Cost of what this recipe uses | £11.98 | £8.64 |
| Per serving | £3.00 | £2.16 |
From your cupboard
Not in the prices above. Check you have these before you start.
Prices checked on 5 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.
Method
The method is written for 4. For a different number, use the amounts in the table above.
- Prep: Weigh out the 650g chicken breast fillets and pat them dry with kitchen paper. Cut each fillet into 8 even strips (about 5cm x 10cm), ensuring they’re thin for even cooking. Set aside.
- Season: In a small bowl, mix 1 tsp salt and ½ tsp black pepper per fillet. Rub evenly over both sides of the chicken strips. Let sit for 5 minutes.
- Dredge: In a large bowl, combine 50g plain flour with ½ tsp salt and ½ tsp black pepper. Toss the chicken strips in the flour until fully coated—this creates a light crust. Set aside.
- Cook: Heat a 20cm frying pan on medium heat with 1 tbsp vegetable oil. Once hot, add the chicken strips in a single layer. Cook for 3–4 minutes until golden and no pink remains. Flip and cook another 2–3 minutes for even doneness.
- Prep veg: In a separate bowl, drain the 1 tin sweetcorn and rinse lightly under cold water to remove excess syrup. Chop 1 spring onion into 2cm lengths, discarding the roots.
- Make sauce: In the same pan, reduce heat to low. Add 100ml soy sauce and 50g golden syrup, stirring until smooth. Simmer for 2 minutes until slightly thickened. Stir in drained sweetcorn and spring onion.
- Assemble: Return the chicken to the pan, spooning sauce over each piece. Cook for 1 minute more to warm through. Taste and adjust—add a splash more soy sauce if needed for balance.
- Add pineapple: Stir in 200g pineapple chunks (from fresh or tin). Cook for 3 minutes until pineapple softens slightly. Remove from heat.
- Rest: Let the dish rest for 2 minutes before serving. The chicken should be tender and the sauce glossy and glossy.
Tips
- Cheaper swap: Use **chicken thighs** (boneless, skinless) instead of breasts for juicier results. Cut into strips similarly.
- Batch-cook: Double the recipe, portion into **4 x 150g servings**, and store in airtight containers. Reheat in a **20cm pan** on **medium heat** with a splash of water for 3 minutes until steaming hot. Freeze leftovers for up to 3 months.
- Reheat safely: Thaw in the fridge overnight. Reheat once only in a **20cm pan** on **medium heat** with a splash of water (50ml) for **3–4 minutes** until piping hot throughout. Discard any unused sauce.
Nothing wasted: your leftover ingredients
Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.
- Pineapple chunks · about 200g left
Check the label: most raw ingredients can be frozen before their use-by date, and cupboard staples keep for months. Use it in: Pineapple Upside-Down Cake. - Soy sauce · about 400ml left
Keeps for months in the cupboard once sealed. Use it in: Egg fried rice, Vegetable stir-fry with tofu, Sticky Teriyaki Chicken Thighs. - Golden syrup · about 347g left
Check the label: most raw ingredients can be frozen before their use-by date, and cupboard staples keep for months. Use it in: Golden Syrup Flapjack Bars, Coconut Macaroons, Fudgy Milk Chocolate Brownies. - Plain flour · about 1.45kg left
Dry stores keep for months sealed in the cupboard, so nothing goes to waste. Use it in: Banana muffins, Ginger Cake, Turkey Burgers with Sweet Potato Fries.
Storing leftovers
Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).