Sweet and Sour Chicken Pineapple (Printable Version)

Tender chicken, bell peppers, and pineapple cooked in a vibrant sweet and sour sauce in a single skillet.

# Ingredient List:

→ 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 pineapple chunks, fresh or canned and 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

# Directions:

01 - In a bowl, toss chicken cubes with cornstarch, salt, and pepper until evenly coated.
02 - Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add half the chicken and cook for 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 mixture over the skillet contents.
06 - Bring to a simmer, then stir in the cornstarch slurry. Cook, stirring frequently, until the sauce thickens and chicken is cooked through, approximately 2-3 minutes.
07 - Transfer to serving plates and serve hot, optionally garnished with sliced green onions or sesame seeds.

# Expert Tips:

01 -
  • One skillet means minimal cleanup, which feels like a small gift to yourself on busy nights.
  • The sauce coats everything so perfectly that each bite has that balance of sweet, sour, and savory that keeps you reaching for more.
  • It tastes restaurant-quality but comes together faster than waiting for delivery.
02 -
  • Don't skip browning the chicken separately; it's the difference between a watery stir-fry and a dish with real depth and texture that feels intentional.
  • The cornstarch slurry must be smooth and lump-free before adding it to the skillet, or you'll end up with gritty sauce instead of silky, so whisk it well in a separate bowl first.
03 -
  • If your sauce seems too thick after adding the cornstarch slurry, thin it with a splash of chicken broth or water, stirring gently until it reaches the consistency you prefer.
  • Don't let the skillet sit over high heat once the sauce is thickened, because it can reduce further and become overly concentrated, so move it to a warm part of your stove if you're not serving immediately.
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