Pineapple Sweet & Sour Chicken and a Product Review

I told you a couple weeks ago that I was going to be doing a review on Calphalon Cookware for CSN Stores, right?

Well I got my box!!

This box is HUGE! Aside from this cookware not needing a box this big, I couldn’t wait to get my hands on it!

But before I tell you about the cookware, let me remind you about CSN Stores.

They have over 200 online stores! Anything you can think of, they’ve likely got.

Based in Boston, CSN Stores LLC began in 2002 and has grown rapidly into a Top 3 online U.S. retailer of home and office goods with 400+ employees.

Amazing, huh?!

I was really excited when they contacted me. As I mentioned before, the pans I have are close to 10 years old and I was just noticing recently how the pan I cook with the most is starting to chip or peel or…something. It’s not looking good. SO, to be able to try out some new pans and ones with such a great reputation…I couldn’t wait!

I was sent 12″ and 10″ Calphalon Cookware pans. I think the one I currently have, that’s used the most, is either 9″ or 10″. I’ve also been wanting a larger pan so the 12″ is the one that I started with.

I decided to break in the pan, I was going to make Pineapple Sweet & Sour Chicken.

Grab a glass of wine, and follow me into the kitchen.

The recipe is as follows:

2 Cups of rice. I use Minute rice. Cook it and set it aside.
1 can (20 oz.) Dole Pineapple Chunks
2 Tbsps vegetable oil (I used olive oil)
1 medium green or red bell pepper, cut into chunks
1 medium onion, cut into chunks
1/2 cup mushrooms (I omitted them because we don’t like our mushrooms cooked, Kyle especially.)
1 lb boneless, skinless chicken, cut into 1-inch pieces
1 cup sweet & sour sauce
2 Tbsps less sodium soy sauce

Drain pineapple; reserve 2 Tbsps of juice.

Heat oil in large skillet over medium heat.

I don’t measure my oil. I just pour in whatever I think looks good.

Add peppers, onion and mushrooms; cook until vegetables are tender crisp.

Remove vegetables from skillet; set aside.

Cook chicken in same skillet until chicken is browned and cooked through.

Add vegetables back to skillet with sweet & sour sauce, soy sauce, pineapple chunks and reserved juice. Heat through.

{I also added a tiny bit of corn starch to thicken it up a bit}

Serve with hot, cooked rice.

Serves 6
{Yeah right! Hubby and I ate it all. LOL}

I LOVE these pans!! This 12″ pan, especially, is going to be my Go-To pan from now on.

Thank you CSN Stores for the opportunity to review these pans for you!!

Disclaimer: I was given these pans to review and keep.



  1. looks good!

  2. Oh, those look like fabulous pans! I did a CSN review yesterday! How fun!

  3. Off to get me a glass of wine!!

  4. i just bought a pan like that, but the monster size…stinking kids! jk! we love sweet and sour, so this recipe is a keeper!

  5. I really need new pans. I’m going to try that recipe tonight though, sounds yummy:)

  6. Looks delicious! The wine sounds so good right now – and it’s only 8:30 AM!! I’ll wait a little bit though, no worries. 🙂

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