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Sweet and Sour Chicken with Pineapple
4.9 from 60 votes

Sweet and Sour Chicken with Pineapple

Sweet and Sour Chicken with Pineapple features tender chicken breast pieces coated in cornstarch and cooked with bell peppers, onion, and pineapple chunks. The homemade sauce blends sugar, apple cider vinegar, ketchup, soy sauce, sesame oil, brown sugar, and garlic, offering a balance of tangy, sweet, and savory notes. Garnishes like green onions and sesame seeds finish the dish.

Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Servings: 4 servings
Calories: 460 kcal
Course: Dinner
Cuisine: Chinese

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

    Cup of Yum
  1. 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.
  2. 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.
  3. Add the chicken, cornstarch and salt and pepper to a Ziploc bag and shake to coat.
  4. 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.
  5. 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.
  6. Add the pineapple chunks to the pan.
  7. 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

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%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 460

% 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.