Sweet and Sour Chicken Pineapple (Printable)

Tender chicken breast with bell peppers, onions, and pineapple in a flavorful sweet and sour sauce.

# What You Need:

→ Chicken

01 - 1.5 pounds boneless, skinless chicken breast, cut into 1-inch cubes
02 - 2 tablespoons cornstarch
03 - 0.5 teaspoon salt
04 - 0.25 teaspoon black pepper
05 - 2 tablespoons 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 tablespoon 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 tablespoons soy sauce
16 - 2 tablespoons pineapple juice
17 - 1 tablespoon cornstarch mixed with 2 tablespoons water

# How-To Steps:

01 - In a mixing bowl, toss chicken cubes with cornstarch, salt, and black pepper until evenly coated.
02 - Heat 1 tablespoon oil in a large skillet over medium-high heat. Add half the chicken and cook for 3 to 4 minutes, turning to brown all sides. Transfer to a plate and repeat with remaining chicken and oil.
03 - In the same skillet, add minced garlic, grated ginger, onion wedges, and bell pepper pieces. Sauté for 3 to 4 minutes until vegetables are tender.
04 - Add pineapple chunks to the skillet and return the browned chicken.
05 - In a small bowl, whisk together rice vinegar, ketchup, brown sugar, soy sauce, and pineapple juice. Pour over the skillet mixture.
06 - Bring the mixture to a simmer, then stir in the cornstarch slurry. Cook, stirring constantly, until the sauce thickens and chicken is cooked through, approximately 2 to 3 minutes.
07 - Transfer to serving plates and serve hot, optionally garnished with green onions or sesame seeds.

# Expert Advice:

01 -
  • One skillet means one thing to wash afterward, which is honestly the real magic here.
  • The sweet and sour sauce tastes like takeout but comes together in your actual kitchen in minutes.
  • Pineapple chunks make this feel fancy enough for guests but simple enough for a solo dinner when you're tired.
02 -
  • Don't skip browning the chicken properly—that golden crust is where the flavor deepens, and rushing it leaves you with pale, one-note meat.
  • The cornstarch slurry only works if you stir it constantly once it hits the hot pan; otherwise it clumps and you'll spend minutes fishing out little knots.
03 -
  • Cut everything before you start cooking—once that pan heats up, things move fast and you won't have time to chase a ginger grater.
  • Use the reserved pineapple juice from a can as part of your sauce liquid; it's free flavor sitting right there.
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