Sweet Sour Chicken Pineapple (Printable)

Tender chicken cooked with bell peppers, onions, and pineapple in a tangy sweet and sour sauce.

# What You'll Need:

→ Chicken

01 - 1.5 lbs boneless, skinless chicken breast, cut into 1-inch cubes
02 - 2 tbsp cornstarch
03 - 0.5 tsp salt
04 - 0.25 tsp black pepper
05 - 2 tbsp vegetable oil

→ Vegetables and Fruit

06 - 1 red bell pepper, cut into 1-inch pieces
07 - 1 green bell pepper, cut into 1-inch pieces
08 - 1 small red onion, cut into wedges
09 - 1 cup fresh or canned pineapple chunks, drained
10 - 2 cloves garlic, minced
11 - 1 tbsp fresh ginger, grated

→ Sweet and Sour Sauce

12 - 0.33 cup rice vinegar
13 - 0.25 cup ketchup
14 - 0.25 cup brown sugar
15 - 3 tbsp soy sauce
16 - 2 tbsp pineapple juice
17 - 1 tbsp cornstarch mixed with 2 tbsp water

# How To Make It:

01 - In a mixing bowl, combine chicken cubes with cornstarch, salt, and pepper, tossing until evenly coated on all surfaces.
02 - Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add half the coated chicken and cook for 3 to 4 minutes, turning to achieve browning on all sides. Transfer to a plate and repeat with remaining oil and chicken.
03 - In the same skillet, add minced garlic, grated ginger, onion wedges, and bell pepper pieces. Sauté for 3 to 4 minutes until vegetables reach tender-crisp texture.
04 - Add pineapple chunks to the skillet and return the seared chicken to combine with vegetables.
05 - In a small bowl, whisk together rice vinegar, ketchup, brown sugar, soy sauce, and pineapple juice until sugar dissolves. Pour this mixture over the skillet ingredients.
06 - Bring the mixture to a simmer over medium heat, then stir in the cornstarch and water slurry. Continue cooking and stirring for 2 to 3 minutes until sauce thickens and chicken reaches internal temperature of 165°F.
07 - Transfer to serving dish and serve immediately, optionally garnished with sliced green onions or sesame seeds.

# Expert Suggestions:

01 -
  • Everything cooks in one skillet, which means less cleanup and more time enjoying your meal with people you love.
  • The sauce coats tender chicken pieces with a glossy, balanced sweetness that tastes like a restaurant dish but comes together faster than ordering takeout.
  • It's flexible enough to adapt to what's in your fridge while still tasting like you planned something special.
02 -
  • Don't skip the cornstarch coating on the chicken because it's what gives you those golden, slightly crispy edges and helps the sauce cling instead of sliding off.
  • Crowding the skillet when you brown the chicken is the quickest way to end up steaming instead of searing, so work in batches even if it feels slower.
  • The cornstarch slurry will seize up if the liquid isn't simmering gently when you add it, so make sure you've got that simmer going before you stir it in.
03 -
  • Save the pineapple juice from the can in a small container and store it in the fridge for the next time you make this, because it's liquid gold for the sauce and keeps for weeks.
  • If you're making this for picky eaters, cut the vegetables into smaller pieces so they distribute more throughout the dish and feel less obvious.
  • The sauce thickens more as it cools, so if you're making this ahead, it might need a splash of water when you reheat it to get back to that glossy, perfect consistency.
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