Sweet Sour Chicken Pineapple (Printable)

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

# 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 & 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 - 1/3 cup rice vinegar
13 - 1/4 cup ketchup
14 - 1/4 cup brown sugar
15 - 3 tbsp soy sauce
16 - 2 tbsp pineapple juice
17 - 1 tbsp cornstarch mixed with 2 tbsp water

# Method:

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 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, about 2-3 minutes.
07 - Serve hot, garnished with green onions or sesame seeds if desired.

# Expert Advice:

01 -
  • Everything cooks in one skillet, which means minimal cleanup and maximum flavor mingling.
  • The sauce strikes that rare sweet-sour balance that tastes restaurant quality but takes less than 40 minutes start to finish.
  • Chicken stays tender while the pineapple chunks add both texture and natural sweetness that feels almost luxurious.
02 -
  • Don't skip the browning step on the chicken; that golden crust is what makes the final dish taste rich and savory rather than just sweet.
  • The cornstarch slurry must be stirred right before adding it, because it separates, and if you pour a watery mixture into the sauce, you'll have to cook much longer to thicken it properly.
03 -
  • If you accidentally overcook the chicken and it's starting to feel dry, don't worry; the sauce will help, but next time use thighs instead of breast for extra insurance.
  • The pineapple juice in the sauce is essential, not optional, because it adds complexity that straight sweetness from sugar alone can't achieve.
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