Sweet-and-sour chicken necks

Prep time
Cook time

Cook until there’s no liquid left in the pot to bring out the sweet-and-sour flavour.


  • 80ml flour
  • 500g chicken necks
  • 60ml oil, divided
  • 125ml apple cider vinegar
  • 60ml honey
  • 250ml canned pineapple chunks and juice
  • 45ml tomato sauce
  • 10ml brown sugar
  • ½ onion, sliced
  • 3 x robot peppers, sliced
  • handful coriander, chopped
  • salt and pepper


  • Mix the flour with salt and pepper. Coat the chicken necks with the flour mixture.
  • Heat 30ml oil in a pan. Add half the chicken and cook, turning occasionally, until the chicken is cooked through and light brown. Remove the chicken and set aside.
  • Mix the vinegar, honey, pineapple juice, tomato sauce, brown sugar, and salt in a bowl.
  • Heat the remaining oil in the same pan. Add the onion and peppers. Cook, stirring occasionally.
  • Add the chicken and pour over the pineapple mixture. Cook until thick and delicious.