Sweet Sour Chicken Pineapple (Print Version)

Tender chicken and colorful peppers tossed with pineapple in a tangy, flavorful 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 bowl, toss the 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 for 3-4 minutes, turning to brown all sides. Remove 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, until the sauce thickens and chicken is cooked through, approximately 2-3 minutes.
07 - Serve hot, garnished with green onions or sesame seeds if desired.

# Additional Tips::

01 -
  • Everything cooks in one skillet, meaning minimal cleanup while the flavors build beautifully together.
  • The sauce strikes that perfect balance between tangy and sweet without feeling heavy or overly complicated.
  • Ready in 35 minutes flat, including prep, so weeknight dinners suddenly feel less like a chore.
02 -
  • Don't skip the browning step—it's easy to rush, but those golden, caramelized edges are what make the chicken taste restaurant-quality instead of steamed.
  • The cornstarch slurry is your secret weapon for achieving that silky sauce; whisk it smooth with cold water so it doesn't clump when it hits the heat.
03 -
  • Reserve a little extra pineapple juice before adding it to the sauce—a splash at the very end brightens everything if the flavors feel flat.
  • Toast a handful of sesame seeds in a dry pan and scatter them over the finished dish for a subtle nuttiness and visual pop that guests always notice.
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