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Easy Sweet and Sour Chicken Recipe with Pineapple

Easy Sweet and Sour Chicken

Lightly breaded chicken, bell pepper, onion, and pineapple simmer in a glossy homemade sweet-and-sour sauce. This skillet dinner makes 4 servings and is ready in about 40 to 50 minutes.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Chicken
  • 1 1/2 lb Boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 1/2 cup Cornstarch
  • 2 Large eggs, beaten
  • 1/2 tsp Kosher salt
  • 1/4 tsp Black pepper
  • 2-3 tbsp Neutral oil, such as vegetable or canola oil
Vegetables and Fruit
  • 1 Red or green bell pepper, cut into 1-inch pieces
  • 1/2 medium Yellow onion, cut into chunks
  • 1 cup Pineapple chunks, drained
Sweet-and-Sour Sauce
  • 1/2 cup Granulated sugar
  • 1/2 cup Apple cider vinegar or rice vinegar
  • 1/4 cup Ketchup
  • 2 tbsp Low-sodium soy sauce
  • 1/2 cup Pineapple juice, preferably reserved from canned pineapple
  • 1 tbsp Cornstarch
  • 1/2 tsp Garlic powder or 1 minced garlic clove

Method
 

Step-by-Step
  1. Whisk the sugar, vinegar, ketchup, soy sauce, pineapple juice, cornstarch, and garlic together in a bowl until smooth.
  2. Season the chicken pieces with kosher salt and black pepper. Dip each piece into the beaten eggs, then coat thoroughly with cornstarch, shaking off excess.
  3. Heat 2 to 3 tablespoons of neutral oil in a large skillet over medium-high heat. Cook the chicken in batches for about 2 to 3 minutes per side, until lightly golden, then transfer it to a plate.
  4. Add the onion and bell pepper to the same skillet. Stir-fry for 3 to 4 minutes, until the vegetables are slightly tender but still crisp.
  5. Return the chicken to the skillet and add the pineapple. Whisk the sauce again immediately before pouring it into the pan.
  6. Bring the mixture to a simmer and cook for 5 to 8 minutes, stirring occasionally, until the sauce thickens and the chicken reaches an internal temperature of 165°F/74°C.
  7. Serve the sweet and sour chicken over steamed white rice, brown rice, or noodles. Garnish with sliced green onions or sesame seeds if desired.

Notes

Cook the chicken in batches so the coating browns instead of steaming. Whisk the sauce immediately before adding it because the cornstarch settles. The sauce thickens a little more as it simmers and cools.