Description
Sweet and Sour Chicken with Pineapple is a delicious Asian-inspired dish that combines tender chicken pieces with colorful bell peppers, juicy pineapple chunks, and a flavorful sweet and tangy sauce. Perfect for a quick and satisfying weeknight dinner!
Ingredients
Scale
For the Chicken:
- 1½ pounds boneless, skinless chicken breast, cut into 1-inch pieces
- Salt and pepper to taste
- ½ cup cornstarch
- 2 eggs, beaten
- 3 tablespoons vegetable oil
For the Stir-Fry:
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 cup pineapple chunks, fresh or canned
- 2 green onions, sliced
For the Sauce:
- ½ cup pineapple juice
- ¼ cup rice vinegar
- ⅓ cup ketchup
- ⅓ cup brown sugar
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch mixed with 2 tablespoons water
Instructions
- Prepare the Chicken: Season chicken pieces with salt and pepper. Dredge in cornstarch, then dip into the beaten eggs.
- Cook the Chicken: Heat oil in a skillet, add chicken, and cook until browned. Remove and set aside.
- Prepare the Stir-Fry: Sauté bell peppers until tender-crisp. Add pineapple and cooked chicken back to the skillet.
- Make the Sauce: Whisk together pineapple juice, rice vinegar, ketchup, brown sugar, and soy sauce. Pour over the chicken and vegetables.
- Thicken the Sauce: Add cornstarch slurry to the pan and simmer until thickened. Toss to coat evenly.
- Serve: Garnish with green onions and serve hot over rice.
Notes
- You can bake the chicken for a lighter version of this dish.
- Pairs well with jasmine rice or cauliflower rice for a low-carb option.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 460
- Sugar: 19g
- Sodium: 620mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 145mg
