Sweet and Sour Chicken Pineapple (Printable Version)

Chicken breast sautéed with bell peppers, onions, and pineapple in a tangy sweet and sour sauce.

# 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 & 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 tbsp fresh ginger, grated

→ Sweet and Sour Sauce

12 - 5.4 fl oz rice vinegar
13 - 2 fl oz 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 mixing 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 minced garlic, ginger, onion, and bell peppers. Sauté for 3-4 minutes until vegetables are 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, approximately 2-3 minutes.
07 - Serve hot, optionally garnished with sliced green onions or sesame seeds.

# Expert Advice:

01 -
  • The entire meal comes together in a single skillet, which means less cleanup and more time enjoying actual food.
  • Chicken stays tender and juicy while absorbing all that tangy sweetness, making it feel special without the fuss of a restaurant kitchen.
  • You can have dinner on the table in under forty minutes, even on nights when your energy is completely tapped out.
02 -
  • Don't skip the searing step thinking you can just poach everything in the sauce, because that's how you end up with pale, rubbery chicken instead of golden, tender pieces that taste like they belong in a restaurant.
  • If your sauce doesn't thicken after adding the slurry, it might be because the skillet isn't hot enough or you made the slurry too thin, so taste and adjust rather than assuming you failed.
03 -
  • Prep all your vegetables and mix your sauce before you start cooking, because once you're searing chicken, you won't have time to chop garlic or measure vinegar.
  • If you accidentally let the sauce reduce too much before adding the slurry, just whisk in a splash of water or broth to loosen it up.
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