Sweet and Sour Chicken Pineapple (Print View)

Chicken breast cooked with bell peppers and pineapple in a flavorful sweet and sour sauce.

# Components:

→ 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 & 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 pineapple chunks, fresh or canned and drained
10 - 2 cloves garlic, minced
11 - 1 inch piece 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

# Directions:

01 - In a bowl, toss chicken cubes with cornstarch, salt, and pepper until evenly coated.
02 - Heat 1 tbsp oil in a large skillet over medium-high heat. Add half the chicken and cook 3-4 minutes, turning to brown all sides. Transfer to a plate and repeat with remaining chicken and oil.
03 - In the same skillet, add garlic, ginger, onion, and bell peppers. Sauté for 3-4 minutes until just tender.
04 - Add pineapple chunks and return the browned chicken to the skillet.
05 - In a small bowl, whisk together rice vinegar, ketchup, brown sugar, soy sauce, and pineapple juice. Pour over the skillet mixture.
06 - Bring to a simmer, then stir in the cornstarch slurry. Cook, stirring continuously, until sauce thickens and chicken is cooked through, approximately 2-3 minutes.
07 - Transfer to serving dishes and serve hot, garnished with green onions or sesame seeds if desired.

# Expert Advice:

01 -
  • Everything cooks in one skillet, so cleanup becomes almost painless and your stovetop stays relatively calm.
  • The sauce tastes like it simmered for hours but actually comes together faster than you can set the table.
  • Tender chicken stays juicy because you sear it quickly and let the pineapple keep it moist during the final cook.
  • It's naturally dairy-free and flexible enough to adapt to whatever proteins or vegetables you have hiding in your fridge.
02 -
  • Don't skip coating the chicken in cornstarch because without it, the meat releases water into the pan instead of searing, and you'll end up with steamed chicken instead of caramelized chicken.
  • The cornstarch slurry must be mixed with cold water, not warm, because hot water activates the starch too early and you'll get a lumpy sauce instead of a silky one.
  • Fresh pineapple chunks matter more than you'd think, as canned ones can become mushy if you're not careful with timing, though drained canned pineapple absolutely works fine.
03 -
  • Brown the chicken hard in the first searing step because it won't brown again once the sauce is in the pan, and that caramelized exterior is where the flavor lives.
  • Don't add the pineapple until the very end because it only needs to warm through, and overcooked pineapple becomes mealy and loses its bright personality.
  • Taste your sauce before you thicken it because adjusting seasonings is infinitely easier when there's no cornstarch involved yet.
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