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Sweet and Spicy Curried Pineapple Chicken

  • October 20, 2015

Do you remember as a child loving the sweet and sour sauce in that (I wont mention the name) fast food restaurant that you always dipped your chicken nuggets in? Well for those of you that do, this is the grown up version of that saucy heaven!

Lately my kids have been saying that they haven’t been getting the greatest meals around the house. I have to admit I’ve been pretty busy catering lately plus with all the after school activities back up and running, I have been pretty lazy with the family dinners.


Well, nothing lights a fire under me more than my kids complaining about meals. Providing the kids with crazy inventive meals nightly is definitely one of the things I both pride myself on and love about family life so much!

So last night this is what I came up with! One child doesn’t like pineapples and the other one hates spicy food so I was a touch worried after I made it that Id just created a dish that wasn’t going to go over well BUT I was wrong!

Huge hit with both. Although the sauce on it’s own seemed a touch spicy, once the chicken was added. it was very mild. If you want it even spicier add more sriracha. The pineapple hating child loved the sauce (skipped the pineapple chunks).

You could definitely add chunks of red peppers or sprinkle with some green onions at the end.

Happy Cravings!

Find more recipes like this at nancyscravings.com


  • 4 Blue Goose Pure Foods Organic Boneless Skinless Chicken Breasts, cut into 1 inch pieces
  • Salt/pepper
  • 1 cup all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ¼ teaspoon salt
  • ½ teaspoon ginger
  • ¼ teaspoon cayenne
  • 2 egg whites, lightly beaten
  • 2 cups sugar snap peas, steamed
  • Sause

  • 1 small onion, chopped
  • 1 inch piece ginger, peeled and grated
  • 2 cloves garlic, chopped
  • 2 tablespoons curry powder
  • 15oz can pineapple chunks in juice
  • 1 cup pineapple juice
  • ¼ cup brown sugar
  • ¼ cup soy sauce (use tamari for gluten free)
  • 2 tablespoons sriracha
  • 2 tablespoons cornstarch
  • Steamed jasmine or basmati rice


  1. Place flour, garlic powder, onion powder, salt, ginger and cayenne in a large Ziploc bag. Place egg whites in a bowl. Dip chicken pieces in egg and then toss in flour mixture.
  2. Spray a baking sheet with cooking spray (Pam) and place chicken pieces in a single layer. Spray chicken with cooking spray.
  3. Bake at 375 degrees for 20 min. Turn oven to broil and continue to cook for 5 min watching carefully. To crisp both sides turn chicken.
  4. While chicken is cooking, spray a large pot with cooking spray and set to medium. Add onion, garlic, ginger and salt/pepper. Sauté for 5-8 minutes or until onions are golden. Add curry powder and cook for 2 minutes longer.
  5. Add pineapple, pineapple juice, brown sugar, soy sauce and sriracha. Bring to a boil and then simmer for 10 minutes.
  6. Place cornstarch in a bowl with 2 tablespoons of water. Mix until smooth. Add to sauce while whisking vigorously. Bring back to a boil until thick enough to coat the back of a spoon.
  7. Add sauce, snap peas and chicken to a large serving bowl and gently toss to combine
  8. Serve with steamed rice and a light salad.