Sweet Sour Chicken Pineapple

My neighbor knocked on my kitchen door one evening, following the smell of caramelizing pineapple and soy sauce wafting through our shared wall. I was testing this sweet and sour chicken skillet for the third time that week, still chasing that perfect balance where the sauce coats the chicken without drowning it. She stayed for dinner, and by the time we finished, she was already asking for the recipe. That's when I knew this dish had something special, something that turns a regular weeknight into a small celebration.

I made this for my sister when she came back from a long trip abroad, craving something that felt like home but with a twist. We sat at the kitchen counter while the skillet sizzled, and she told me stories about street food markets while I stirred the sauce. The bright colors in the pan seemed to match her energy, and by the time dinner was ready, the kitchen felt warm in a way that had nothing to do with the stove.

Ingredients

• Chicken breast, cut into 1-inch cubes: Using uniform pieces ensures everything cooks at the same rate, so you avoid dry edges on some chunks while others are still cooking.
• Cornstarch: This is your secret weapon for coating the chicken, creating a light crust that helps lock in juices and gives the sauce something to cling to.
• Red and green bell peppers: They stay slightly crisp even when cooked briefly, and the color contrast makes the dish visually appealing on the plate.
• Fresh pineapple chunks: If you can find fresh, use it; canned works too, but save that juice for the sauce because it carries concentrated flavor.
• Garlic and ginger: These aromatics bloom quickly in the hot skillet and create a fragrant base that ties the whole dish together.
• Rice vinegar, ketchup, brown sugar, and soy sauce: This combination creates a sauce that tastes balanced, never cloying, with depth that comes from layers of flavor rather than excessive sweetness.
• Cornstarch slurry: This thickens the sauce just enough to coat the chicken without making it gluey or heavy.

Instructions

Coat the chicken evenly:

In a bowl, toss the chicken cubes with cornstarch, salt, and pepper until every piece is lightly dusted. This coating will help the chicken brown beautifully and won't fall off in the sauce.

Sear the chicken in two batches:

Heat 1 tablespoon oil in a large skillet over medium-high heat and add half the chicken. Let it sit undisturbed for a minute so it develops a golden crust, then turn and cook until all sides are browned, about 3 to 4 minutes total. Remove to a plate and repeat with the remaining oil and chicken.

Sauté the aromatics and vegetables:

In the same skillet, add garlic, ginger, onion, and bell peppers. The skillet still has fond from the chicken, so this tastes more complex with every stir. Cook for 3 to 4 minutes until the vegetables are just tender but still have a slight snap.

Bring everything together:

Add the pineapple chunks and return the seared chicken to the skillet, nestling it in among the vegetables. The chicken will finish cooking in the sauce, so don't worry if the pieces aren't completely cooked through yet.

Build the sauce:

In a small bowl, whisk together rice vinegar, ketchup, brown sugar, soy sauce, and pineapple juice. Pour this over the skillet mixture and let it come to a simmer, which should take about a minute or two.

Thicken and finish:

Stir the cornstarch slurry one more time to ensure it's smooth, then pour it into the simmering sauce while stirring constantly. Cook for 2 to 3 minutes until the sauce thickens enough to coat the back of a spoon, then taste and adjust seasoning if needed.

Save

My son, who usually picks around anything unfamiliar on his plate, asked for seconds of this dish and then requested it for his birthday dinner. Something about the familiar sweetness paired with chunks of pineapple and tender chicken made it feel like an adventure he was willing to take. That moment reminded me that good food isn't about impressing people; it's about creating something they want to come back to.

Rice or Cauliflower Rice

This skillet naturally pairs with steamed rice because the sauce is meant to pool around the grains and soak in. Jasmine rice catches the sauce especially well, but if you're keeping carbs lower, cauliflower rice absorbs the flavors just as beautifully and adds a lightness that makes the whole plate feel less heavy after dinner.

Customizing for Your Kitchen

The beauty of this recipe is how easily it adapts to what you have on hand or what you're craving. One evening I swapped chicken thighs for breast because that's what was in my freezer, and the extra fat made the sauce richer and creamier. The next time, I added a pinch of red pepper flakes because someone was visiting who loved heat, and it didn't overwhelm the sweet and sour balance.

Timing and Make-Ahead Options

You can prep everything an hour or two before cooking, which makes this perfect for busy weeknights or when guests are coming over. Keep the chicken coated and separated from the vegetables so the cornstarch doesn't absorb moisture, and store the sauce ingredients in a separate bowl. The actual cooking happens so quickly that once you're ready to eat, you can have everything on the table in under 25 minutes.

• Whisk the sauce together while the chicken sears to save time during the final steps.
• Cut your vegetables uniformly so they cook at the same rate and look intentional on the plate.
• Taste the finished sauce before serving and adjust the vinegar or sugar to your preference, because acidity and sweetness vary by brand.

Save

This dish has become my go-to when I want something that feels special without spending hours in the kitchen or stressing over complicated techniques. It's the kind of meal that reminds you why you love cooking in the first place.

Kitchen Guide

→ Can I use chicken thighs instead of breast?

Yes, boneless, skinless chicken thighs can be used for a juicier texture without changing the cooking method.

→ How do I make the sauce thicker?

Stir in the cornstarch slurry gradually while simmering until the sauce reaches your preferred thickness.

→ Is it possible to make this dish gluten-free?

Use tamari or coconut aminos instead of regular soy sauce to keep it gluten-free.

→ Can I add heat to this dish?

Yes, adding red pepper flakes to the sauce will bring a nice spice kick.

→ What sides pair well with this dish?

Steamed white rice or cauliflower rice are excellent sides that complement the flavors perfectly.