Description
This Sweet and Sour Chicken with Pineapple recipe is a perfect balance of flavors—crispy chicken tossed in a tangy-sweet sauce, paired with the freshness of pineapple and colorful bell peppers. It’s a satisfying and vibrant dish that’s easy to make and loved by everyone. Serve it over steamed rice for a complete meal!
Ingredients
Scale
For the Chicken:
- 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 egg, beaten
- 1/4 cup vegetable oil (for frying)
For the Sweet and Sour Sauce:
- 1/2 cup pineapple juice (from the canned pineapple)
- 1/4 cup apple cider vinegar or white vinegar
- 1/4 cup brown sugar
- 3 tablespoons ketchup
- 1 tablespoon soy sauce
- 1 teaspoon garlic powder
- 1/2 teaspoon ginger powder (or fresh grated ginger)
- 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
For the Stir-Fry:
- 1/2 cup diced red bell pepper
- 1/2 cup diced green bell pepper
- 1/2 cup diced onion
- 1 cup pineapple chunks (fresh or canned, drained)
- 2–3 green onions, sliced (for garnish)
Instructions
- Prepare the chicken:
In a shallow bowl, combine the flour, cornstarch, salt, and pepper. Dip the chicken pieces into the beaten egg and then coat them with the flour mixture. - Fry the chicken:
Heat the vegetable oil in a large skillet or wok over medium-high heat. Fry the chicken pieces in batches for about 4-5 minutes, turning occasionally, until golden brown and crispy. Remove the chicken from the skillet and drain on paper towels. - Make the sauce:
In a medium saucepan, combine the pineapple juice, vinegar, brown sugar, ketchup, soy sauce, garlic powder, and ginger powder. Bring to a simmer over medium heat. Once it’s simmering, stir in the cornstarch-water mixture and cook for 1-2 minutes until the sauce thickens. Remove from heat. - Stir-fry the vegetables:
In the same skillet or wok, add the diced bell peppers, onion, and pineapple chunks. Stir-fry for about 3-4 minutes until the vegetables are tender-crisp and the pineapple is lightly caramelized. - Combine everything:
Add the fried chicken back to the skillet with the vegetables and pineapple. Pour the sweet and sour sauce over the chicken and vegetables, tossing everything together to coat evenly. Cook for another 2-3 minutes, until everything is heated through. - Serve:
Garnish with sliced green onions and serve the sweet and sour chicken over steamed rice. Enjoy!
Notes
- You can use chicken thighs for a juicier and more flavorful option.
- To make this recipe even easier, you can substitute the homemade sauce with store-bought sweet and sour sauce.
- For a healthier version, you can bake the chicken pieces in the oven instead of frying them. Just toss the coated chicken pieces on a baking sheet and bake at 400°F (200°C) for about 15-20 minutes or until crispy.
- If you like your dish spicier, add some chili flakes or a dash of sriracha to the sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish, Chinese-inspired, Dinner
- Method: Stir-fry, Fried
- Cuisine: Chinese-American
Keywords: Sweet and sour chicken, chicken with pineapple, Chinese sweet and sour, pineapple chicken, crispy chicken with sweet sauce, easy chicken dinner