Sweet and Sour Skillet Dinner
Transform your weeknight dinners with this vibrant Sweet and Sour Skillet Dinner, a one-pan masterpiece that combines tender, bite-sized chicken, crisp bell peppers, and juicy pineapple chunks in a tangy homemade sauce. Ready in just 40 minutes, this flavorful recipe features the perfect balance of sweet and savory, with bold ingredients like ketchup, soy sauce, vinegar, and a touch of brown sugar creating a sauce that clings to every bite. Perfect for serving over steamed rice or noodles, this colorful dish is a family-friendly favorite that’s both quick to prepare and packed with restaurant-quality flavor. Ideal for busy evenings, this sweet and sour chicken skillet hits all the right notes!
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Recipe Information
Ingredients
- 1 pound boneless skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 1 large red bell pepper, diced
- 1 large green bell pepper, diced
- 1.5 cups pineapple chunks (canned, drained)
- 0.33 cup ketchup
- 0.25 cup vinegar (white or apple cider)
- 2 tablespoons soy sauce
- 0.25 cup brown sugar
- 2 cloves garlic, minced
- 0.5 cup water
Instructions
Trim and cut the chicken breasts into bite-sized pieces. Season with salt, black pepper, and toss with cornstarch until evenly coated.
Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the chicken pieces and cook for 3-4 minutes per side until golden brown but not fully cooked through. Remove chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Toss in the diced red and green bell peppers and sauté for 3-4 minutes until slightly tender but still crisp.
Stir in the pineapple chunks and return the chicken to the skillet.
In a small bowl, whisk together the ketchup, vinegar, soy sauce, brown sugar, minced garlic, and water to make the sweet and sour sauce.
Pour the sauce into the skillet, stirring to coat the chicken, peppers, and pineapple. Bring the mixture to a simmer over medium heat.
Lower the heat and let the dish cook for an additional 8-10 minutes, stirring occasionally, until the chicken is cooked through and the sauce thickens slightly.
Remove the skillet from heat and serve immediately over steamed rice or noodles for a complete meal.
Nutrition Facts
Calories |
1519 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.8 g | 56% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 4218 mg | 183% | |
| Total Carbohydrate | 130.6 g | 47% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 101.2 g | ||
| Protein | 148.6 g | 297% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 189 mg | 15% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 2431 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.
