Sweet and Sour Chicken with Pineapple
User Reviews
4.9
Sweet and Sour Chicken with Pineapple
Description
This dish begins with bite-sized chicken breast pieces coated in cornstarch to add a slight crispness after sautéing in olive oil. Bell peppers and onion are cooked just until tender to maintain some crunch and freshness. Pineapple chunks contribute a sweet and juicy contrast.
The sauce is prepared separately by combining sugar, apple cider vinegar, ketchup, soy sauce, sesame oil, light brown sugar, and minced garlic, then thickened with a cornstarch slurry. This sauce brings a characteristic sweet and sour profile, balancing vinegar's acidity with multiple sweet elements.
Once all ingredients come together in the pan, the sauce coats the chicken and vegetables evenly. The finished dish pairs well over steamed rice to soak up the flavorful sauce and can be garnished with sliced green onions and sesame seeds for added texture and presentation.
Adjusting sweetness by reducing sugar or substituting honey is possible but some sweetener is needed for flavor. To prevent the chicken from sticking during cooking, ensure olive oil and pan are hot before adding chicken pieces.
Ingredients
- 2 chicken breast about 1.25 pounds), cut into bite-sized pieces
- 3 tablespoons cornstarch
- salt to taste
- black pepper to taste
- 3 tablespoons olive oil
- 1 red bell pepper chopped into 1" pieces
- 1 green bell pepper chopped into 1" pieces
- 1/2 white onion chopped into 1" pieces
- 1 cup pineapple chopped
- green onions sliced into thin rounds for garnish
- sesame seeds for garnish
For the sauce:
- 1/3 cup sugar
- 1/3 cup apple cider vinegar
- 1/4 cup ketchup
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon light brown sugar
- 3 cloves garlic minced
- 2 tablespoons water cold
- 1 tablespoon cornstarch
Instructions
- In a medium saucepan, add all of the ingredients for the sauce except for the water and cornstarch. Whisk together and bring to a boil.
- In a small bowl, mix together the water and 1 tablespoon cornstarch. Add to the pan, reduce the heat to low and simmer for 5 minutes. Your sauce should thicken as it simmers. Remove it from the heat and set it aside while you make your chicken.
- Add the chicken, cornstarch and salt and pepper to a Ziploc bag and shake to coat.
- Heat olive oil in a large skillet and add the chicken. Cook over medium-high heat for about 7 minutes, until the chicken is cooked through. Add additional olive oil if the chicken begins to stick to the pan.
- Add the chopped bell peppers and onion to the pan and stir to combine. Cook for 2 to 3 minutes, until the veggies are just barely tender.
- Add the pineapple chunks to the pan.
- Pour the sauce into the pan. Stir to combine. Bring the pan to a boil over medium high heat and cook until heated through. Serve over rice and garnish with green onions and sesame seeds.
Notes
- You can reduce sugar or substitute honey in the sauce, but some sweetener is required for proper balance.
- Heat the oil and pan well before adding chicken to prevent sticking.
- Nutritional information provided excludes rice typically served with the dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 460 kcal
% Daily Value*
| Calories | 460kcal | 23% |
| Carbohydrates | 42g | 14% |
| Protein | 26g | 52% |
| Fat | 21g | 32% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 72mg | 24% |
| Sodium | 540mg | 23% |
| Potassium | 683mg | 15% |
| Fiber | 2g | 8% |
| Sugar | 30g | 60% |
| Vitamin A | 1176IU | 24% |
| Vitamin C | 85mg | 94% |
| Calcium | 21mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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