Sweet and Sour Pineapple Chicken
Get ready to tantalize your taste buds with this Sweet and Sour Pineapple Chicken recipe—a perfect harmony of bold flavors and vibrant colors! Tender chicken breast cubes are lightly coated in cornstarch and pan-fried to golden perfection before being tossed with a tangy, homemade sweet-and-sour sauce made from ketchup, soy sauce, rice vinegar, and brown sugar. Fresh bell peppers and juicy pineapple chunks add bursts of sweetness and a delightful crunch, making this dish a standout for weeknight dinners or casual gatherings. The luscious, thickened sauce clings beautifully to every ingredient, creating a glossy, irresistible coating. Ready in just 40 minutes, this crowd-pleasing Asian-inspired dish is best served over steamed rice or noodles for a complete, satisfying meal. Perfect for anyone seeking a quick and flavorful dinner idea featuring lean protein and fresh ingredients, this recipe delivers a restaurant-quality dish right from your own kitchen.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams Boneless, skinless chicken breast
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 tablespoons Cornstarch
- 3 tablespoons Vegetable oil
- 1 large Red bell pepper
- 1 large Green bell pepper
- 1.5 cups Pineapple chunks (canned or fresh)
- 2 cloves Garlic cloves
- 3 tablespoons Ketchup
- 2 tablespoons Soy sauce
- 3 tablespoons Rice vinegar
- 2 tablespoons Brown sugar
- 0.5 cup Water
- 1 tablespoon Cornstarch (for sauce thickening)
- 2 tablespoons Water (for slurry)
Instructions
Cut the chicken breasts into bite-sized cubes. Season with salt and black pepper, then lightly coat with cornstarch.
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Fry the chicken pieces until golden and cooked through, about 5-6 minutes. Remove and set aside.
Dice the red and green bell peppers into bite-sized pieces. Mince the garlic. Drain the pineapple chunks if using canned.
In the same skillet, add the remaining 1 tablespoon of oil. Sauté the minced garlic for 30 seconds until fragrant.
Add the bell peppers and stir-fry for 2-3 minutes until they soften slightly.
In a small bowl, whisk together the ketchup, soy sauce, rice vinegar, brown sugar, and water to make the sauce.
Pour the sauce into the skillet. Stir well and let it simmer for 2-3 minutes.
In a separate bowl, make a cornstarch slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of water. Add the slurry to the skillet and stir until the sauce thickens.
Add the cooked chicken and pineapple chunks to the skillet. Toss everything together to coat evenly in the sauce. Cook for another 2-3 minutes to heat through.
Serve hot over steamed rice or noodles, and enjoy!
Nutrition Facts
Calories |
1679 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.6 g | 75% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 25.4 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 4094 mg | 178% | |
| Total Carbohydrate | 125.1 g | 45% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 69.9 g | ||
| Protein | 163.4 g | 327% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 174 mg | 13% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 2466 mg | 52% | |
*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.
