Description
This Sweet and Sour Chicken with Pineapple recipe features tender, crispy chicken pieces stir-fried with colorful bell peppers and juicy pineapple chunks, all coated in a glossy, tangy homemade sweet and sour sauce. Perfectly balanced and easy to prepare, this dish makes a delicious Asian-inspired main course that is ideal for family dinners.
Ingredients
Scale
Chicken
- 1 1/2 pounds boneless, skinless chicken breast or thighs (cut into 1-inch pieces)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup cornstarch
- 2 large eggs (beaten)
- 2 tablespoons vegetable oil (for frying)
- 1 red bell pepper (chopped)
- 1 green bell pepper (chopped)
- 1 cup pineapple chunks (fresh or canned, drained)
- 2 green onions (sliced, optional)
Sweet and Sour Sauce
- 1/2 cup granulated sugar
- 1/4 cup ketchup
- 1/4 cup rice vinegar or white vinegar
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch mixed with 2 tablespoons water
Instructions
- Prepare the Chicken: Season the chicken pieces with salt and black pepper. Dredge each piece in cornstarch to coat thoroughly, then dip into the beaten eggs, ensuring each piece is well coated for a crispy texture when cooked.
- Fry the Chicken: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the coated chicken pieces in batches to avoid overcrowding. Cook each batch for 4–5 minutes, turning to brown all sides evenly and ensuring chicken is cooked through. Remove cooked chicken onto a paper towel-lined plate to drain excess oil.
- Cook the Vegetables: In the same skillet, add the chopped red and green bell peppers. Stir-fry for 2–3 minutes until they are slightly tender but still maintain a crisp texture, enhancing the dish’s freshness and color.
- Add Pineapple and Chicken: Return the pineapple chunks and the cooked chicken to the skillet with the bell peppers, mixing them together to combine the flavors evenly.
- Make the Sauce: In a small bowl, whisk together granulated sugar, ketchup, vinegar, and soy sauce until smooth. Pour the sauce mixture into the skillet over the chicken and vegetables, stirring well to coat all ingredients.
- Thicken the Sauce: Add the prepared cornstarch-water slurry into the skillet. Cook for an additional 2–3 minutes, stirring consistently, until the sauce thickens to a glossy finish that clings beautifully to the chicken and vegetables.
- Finish and Serve: Garnish with sliced green onions if desired. Serve the sweet and sour chicken hot, ideally over steamed rice, cauliflower rice, or noodles for a complete meal.
Notes
- Serve over steamed rice, cauliflower rice, or noodles to complete the dish.
- For a baked version, combine the coated chicken and sauce in a baking dish and bake at 350°F (175°C) for 30–35 minutes, stirring halfway through to ensure even cooking.
