Hawaiian Sweet and Sour Chicken
Transport your taste buds to the tropics with this vibrant and flavor-packed Hawaiian Sweet and Sour Chicken. Crispy, golden-brown chicken bites are coated in a luscious sweet and tangy sauce made from ketchup, rice vinegar, soy sauce, and a touch of brown sugar, perfectly balanced with the zing of fresh garlic and ginger. Tossed with juicy pineapple chunks and colorful bell peppers, this dish is a delightful mix of crunchy, savory, and sweet flavors all in one bite. Ready in just 50 minutes, this easy-to-follow homemade recipe is perfect for a quick weeknight dinner or a crowd-pleasing family meal. Serve it over a warm bed of fluffy white rice for the ultimate island-inspired dinner experience that’s sure to impress!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 cup cornstarch
- 2 large eggs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup vegetable oil
- 1 large red bell pepper
- 1 large green bell pepper
- 1.5 cups pineapple chunks (fresh or canned)
- 0.5 cup ketchup
- 0.25 cup rice vinegar
- 2 tablespoons low-sodium soy sauce
- 0.3 cup brown sugar
- 2 cloves garlic cloves, minced
- 1 teaspoon ginger, minced
- 0.5 cup water
- 1 tablespoon cornstarch (for sauce thickening)
- 2 tablespoons cold water (for slurry)
- 3 cups white rice (optional, for serving)
Instructions
Dice the chicken breasts into bite-sized pieces. Season the pieces with salt and black pepper.
Place 1 cup of cornstarch into a shallow dish. In a separate dish, whisk the eggs.
Dip each piece of chicken into the cornstarch to coat, then into the eggs, ensuring the chicken is well-coated.
Heat 1/2 cup of vegetable oil in a large skillet over medium heat. Fry the chicken in batches until golden and crispy, about 3-4 minutes per side. Remove the chicken and set it on a paper towel-lined plate.
Dice the red and green bell peppers into chunks. If using fresh pineapple, cut it into bite-sized chunks as well.
In a medium bowl, mix together the ketchup, rice vinegar, soy sauce, brown sugar, minced garlic, and minced ginger. Add 1/2 cup of water to the sauce mixture and stir until smooth.
In a separate small bowl, prepare a cornstarch slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. Set this aside.
Heat a large skillet or wok over medium heat. Add a small drizzle of vegetable oil, then stir-fry the bell peppers for 2-3 minutes until slightly softened.
Add the pineapple chunks to the skillet and stir to combine.
Pour the prepared sauce into the skillet with the peppers and pineapple. Bring the sauce to a simmer.
Once the sauce begins to simmer, stir in the cornstarch slurry to thicken the sauce. Cook for 1-2 minutes, stirring, until the sauce becomes glossy and coats the vegetables and pineapple.
Return the fried chicken pieces to the skillet. Gently toss everything together, ensuring the chicken is coated in the sauce.
Cook for an additional 2-3 minutes to heat the chicken through.
Serve the Hawaiian Sweet and Sour Chicken over a bed of steamed white rice, if desired, and enjoy immediately.
Nutrition Facts
Calories |
3232 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.7 g | 166% | |
| Saturated Fat | 22.4 g | 112% | |
| Polyunsaturated Fat | 67.3 g | ||
| Cholesterol | 668 mg | 223% | |
| Sodium | 4297 mg | 187% | |
| Total Carbohydrate | 374.8 g | 136% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 108.8 g | ||
| Protein | 146.3 g | 293% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 286 mg | 22% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 2352 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
