Sweet and Sour Baked Chicken

Pineapple and Chilli are a perfect pair! Make this Sweet & Sour sauce, with a hint of your beloved sriracha, and enjoy an oven-baked chicken drumstick dish. Serve with noodles.


Cooking Methods

  • Baking
  • Cooking
  • Roasting




    125ml (½ cup) white wine vinegar
    125ml (½ cup) brown sugar
    80ml (1/3 cup) chutney
    125ml (½ cup) water
    30ml (2 Tbsp) sriracha sauce
    ½ fresh pineapple, cut into 1cm pieces
    2 red bell peppers, cut into strips
    8 - 10 chicken drumsticks
    30ml (2 Tbsp) olive oil
    Salt and black pepper
    Fresh coriander, to garnish
    Mixed sesame seeds, to garnish
    Egg noodles, cooked, to serve
    Fresh red chilli, to serve (optional)


    Preheat oven to 180°C.
    In a small saucepan combine the vinegar, sugar, chutney, water, and sriracha and bring to a boil. Reduce the sauce until thickened for about 12-15 minutes. Add the pineapple and cook for another 5-6 minutes.
    Heat a frying pan with olive oil to medium heat. Season chicken drumsticks and brown the chicken. Once golden brown, add to the oven dish and pour the sweet and sour sauce over the chicken. Scatter the red pepper slices around the chicken and bake for about 1 hour, or until cooked through.
    Garnish the dish with fresh coriander and mixed sesame seeds, and serve with egg noodles and red chilli (optional).


Replace the noodles with Brown or Basmati Rice.