Sweet Sour Polynesian Chicken
Transport your taste buds to the tropics with this irresistible Sweet Sour Polynesian Chicken, a flavorful fusion of tender chicken, vibrant bell peppers, and juicy pineapple in a tangy-sweet sauce. Perfect for weeknight dinners or casual entertaining, this recipe features crispy, golden-browned chicken thighs coated in a seasoned cornstarch mixture for an irresistibly light crunch. The rich sauce, made with ketchup, apple cider vinegar, soy sauce, and a touch of brown sugar, comes alive with the aromatic flavors of fresh ginger and garlic. Garnished with green onions and optional sesame seeds, this dish is as visually stunning as it is delicious. Serve it over a bed of fluffy white rice for the ultimate family-friendly meal that’s as comforting as it is exotic. Ideal for fans of sweet and savory combinations, this dish pairs tropical inspiration with quick, skillet-cooked convenience—ready in just 45 minutes!
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Recipe Information
Ingredients
- 1.5 lb boneless, skinless chicken thighs
- 0.5 cup cornstarch
- 1 tsp salt
- 0.5 tsp black pepper
- 3 tbsp vegetable oil
- 1 large red bell pepper, diced
- 1 large green bell pepper, diced
- 1.5 cup pineapple chunks (fresh or canned, drained)
- 0.5 cup ketchup
- 0.25 cup apple cider vinegar
- 2 tbsp soy sauce
- 3 tbsp brown sugar
- 3 cloves garlic, minced
- 1 tsp ginger, freshly grated
- 0.25 cup water
- 2 stalks green onions, sliced (for garnish)
- 1 tbsp sesame seeds (optional, for garnish)
- 4 cups cooked white rice (optional, for serving)
Instructions
Cut the chicken thighs into bite-sized pieces and pat them dry with paper towels.
In a medium-sized bowl, mix the cornstarch, salt, and black pepper. Dredge the chicken pieces in the cornstarch mixture, ensuring each piece is evenly coated.
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken in batches, cooking for 3-4 minutes on each side until golden brown and just cooked through. Remove the chicken and set aside on a plate lined with paper towels.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the red and green bell peppers and sauté for 3-4 minutes until slightly softened.
Reduce the heat to medium. Add the minced garlic and grated ginger to the skillet, cooking for 1 minute until fragrant.
In a small bowl, whisk together the ketchup, apple cider vinegar, soy sauce, brown sugar, and water. Pour the mixture into the skillet and stir to combine.
Add the pineapple chunks to the skillet, stirring gently to incorporate. Allow the sauce to simmer for 3-4 minutes until it begins to thicken.
Return the cooked chicken to the skillet and toss it in the sauce and vegetables, ensuring it is evenly coated. Cook for an additional 2-3 minutes to heat through.
Remove the skillet from heat and garnish the dish with sliced green onions and sesame seeds, if desired.
Serve the Sweet Sour Polynesian Chicken hot with cooked white rice, if desired. Enjoy!
Nutrition Facts
Calories |
3222 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.2 g | 107% | |
| Saturated Fat | 21.8 g | 109% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 850 mg | 284% | |
| Sodium | 4649 mg | 202% | |
| Total Carbohydrate | 399.8 g | 145% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 95.5 g | ||
| Protein | 211.0 g | 422% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 436 mg | 34% | |
| Iron | 21.5 mg | 119% | |
| Potassium | 3351 mg | 71% | |
*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.
