Easy Sweet and Sour Chicken Recipe with Pineapple and Bell Peppers for Perfect Dinner

Let me tell you, the moment the sweet and tangy aroma of this easy sweet and sour chicken with pineapple and bell peppers fills your kitchen, it’s pure magic. The sizzle of juicy chicken pieces hitting the hot pan, mingling with vibrant chunks of pineapple and colorful bell peppers, creates a feast not just for your taste buds but for your eyes too. The first time I whipped up this recipe, I was instantly hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special.

Years ago, when I was knee-high to a grasshopper, my grandma would make a version of sweet and sour chicken that felt like a cozy hug after a long day. This recipe brings back that nostalgia but with a fresh, approachable twist that anyone can pull off without breaking a sweat. Honestly, I wish I’d discovered this easy sweet and sour chicken recipe with pineapple and bell peppers way sooner.

My family couldn’t stop sneaking pieces off the pan while I was plating it (and I can’t really blame them). It’s dangerously easy to make yet delivers pure, nostalgic comfort that brightens up any dinner table. Whether you’re looking for a quick weeknight dinner or a sweet treat to brighten up your Pinterest dinner board, this recipe fits the bill. Tested multiple times in the name of research, of course, it’s become a staple for family gatherings and casual meals alike. Trust me, this one feels like a warm hug on a plate—you’re gonna want to bookmark it.

Why You’ll Love This Recipe

Honestly, this easy sweet and sour chicken recipe with pineapple and bell peppers hits all the right notes. Here’s why it’s become my go-to comfort dish:

• Quick & Easy: Comes together in under 30 minutes, perfect for those busy weeknights or when last-minute cravings strike.
• Simple Ingredients: No fancy grocery trips needed—you likely have everything in your kitchen already.
• Perfect for Dinner or Potlucks: Bright, colorful, and crowd-pleasing, this dish stands out at any meal or gathering.
• Crowd-Pleaser: Kids and adults alike rave about the balance of sweet pineapple and tangy sauce with tender chicken.
• Unbelievably Delicious: The combination of crispy chicken and juicy veggies with the perfectly balanced sauce is comfort food done right.

What makes this recipe different? It’s the harmony—the way the pineapple chunks soften just enough without turning mushy, and the bell peppers stay crunchy yet tender. Plus, the sauce has just the right blend of sweet and tangy without being overpowering. No heavy batter or deep-frying here, making it lighter but still satisfying. It’s comfort food reimagined to be healthier and faster, yet the flavor hits that same nostalgic spot. Whether you want to impress guests without the stress or simply want a no-fuss dinner that feels special, this recipe’s got your back.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples, and you can easily swap a few to suit your taste or dietary needs.

• For the Chicken:
  • 1 lb (450g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
  • 2 tablespoons cornstarch (for light coating and crispiness)
  • Salt and pepper, to taste
  • 2 tablespoons vegetable oil (or any neutral oil for frying)
• For the Sweet and Sour Sauce:
  • 1/2 cup (120ml) pineapple juice (fresh or canned – I prefer fresh for brightness)
  • 1/4 cup (60ml) rice vinegar (adds tang without harshness)
  • 1/4 cup (50g) granulated sugar (balances the tartness)
  • 3 tablespoons ketchup (adds depth and color)
  • 1 tablespoon soy sauce (for a savory note)
  • 1 tablespoon cornstarch mixed with 2 tablespoons water (to thicken the sauce)
• Vegetables & Fruit:
  • 1 cup (150g) pineapple chunks (fresh or canned, drained)
  • 1 red bell pepper, sliced into strips
  • 1 green bell pepper, sliced into strips
  • 1 small onion, sliced
• Optional Garnish:
  • Chopped green onions or sesame seeds for a little extra flair

For best texture, I recommend using firm pineapple and crisp bell peppers. If you want to keep it gluten-free, check your soy sauce brand or swap it for tamari. You can also replace granulated sugar with honey or maple syrup for a natural sweetness twist. This recipe is pretty forgiving!

Equipment Needed

• Large non-stick skillet or wok (for even cooking and easy tossing)
• Mixing bowls (for coating chicken and whisking sauce)
• Measuring cups and spoons (precision helps here!)
• Wooden spoon or silicone spatula (to stir without scratching your pan)
• Sharp knife and cutting board (for prepping chicken and veggies)

If you don’t have a wok, no worries—a sturdy large skillet works just fine. I’ve tried cast iron pans for this dish, and though they hold heat well, a non-stick pan just makes cleanup easier. For the cornstarch slurry, a small bowl and fork do the trick. If you want to keep your kitchen budget-friendly, these tools are pretty basic and likely already in your arsenal.

Preparation Method

1. Prep the Chicken: Pat the chicken pieces dry with paper towels. Toss them in a bowl with cornstarch, salt, and pepper until lightly coated. This helps create a thin crispy layer when cooked. (About 5 minutes)
2. Cook the Chicken: Heat 2 tablespoons of vegetable oil over medium-high heat in your skillet or wok. Add the chicken pieces in a single layer—don’t overcrowd the pan. Cook for about 4–5 minutes per side until golden brown and cooked through. Remove and set aside on a plate. (Total cook time ~10 minutes)
3. Sauté the Veggies: In the same pan, add the sliced onions and bell peppers. Stir-fry for 3-4 minutes until they start to soften but still have some crunch. Toss in the pineapple chunks and cook for an additional 2 minutes, letting their juices mingle with the veggies.
4. Make the Sauce: While veggies cook, whisk together pineapple juice, rice vinegar, sugar, ketchup, and soy sauce in a bowl. Pour the sauce mixture into the pan with the veggies and pineapple. Bring it to a simmer.
5. Thicken the Sauce: Stir in the cornstarch slurry slowly while stirring continuously. The sauce will thicken in about 1-2 minutes—look for a glossy, clingy texture coating the veggies nicely.
6. Combine Chicken and Sauce: Return the cooked chicken to the pan. Toss everything together carefully to coat the chicken evenly with the sauce and mix with the veggies. Heat through for another minute or so.
7. Serve: Remove from heat and garnish with chopped green onions or sesame seeds if desired. Serve hot over steamed rice or noodles for a complete meal.

Pro tip: If your sauce gets too thick, add a splash of water or pineapple juice to loosen it up. And don’t rush the chicken cooking step—proper searing seals in juices and keeps it tender. I’ve learned the hard way that overcrowding the pan leads to soggy chicken! Patience really pays off here.

Cooking Tips & Techniques

Here’s what I’ve picked up making this recipe over and over:

• Don’t Skip Patting the Chicken Dry: Moisture is the enemy of crispiness. Give those pieces a good pat with a paper towel before coating in cornstarch.
• Use Medium-High Heat: This allows the chicken to brown nicely without burning. If your pan isn’t hot enough, the chicken steams rather than crisps.
• Stir-Fry Veggies Quickly: Bell peppers and onions taste best with a bit of crunch left—overcooking turns them mushy. Keep your tossing game strong!
• Make the Sauce Last Minute: The cornstarch slurry thickens super fast. Stir constantly to avoid lumps and to get that perfect glossy finish.
• Multitasking Wins: While the chicken cooks, prep your veggies and mix the sauce. Saves time and keeps everything moving smoothly.
• Adjust Sweetness and Tang: Feel free to tweak sugar or vinegar amounts to your taste. I usually add a little extra pineapple juice for brightness.

Honestly, the biggest mistake I made early on was overcrowding the pan. It’s tempting to add everything at once, but less is definitely more for that crisp chicken texture. Also, don’t be shy about tasting the sauce before adding it—sometimes a pinch more salt or sugar makes a world of difference.

Variations & Adaptations

This easy sweet and sour chicken recipe with pineapple and bell peppers is a great base that you can tweak to your liking.

• Dietary Adjustments: Swap chicken for tofu or tempeh for a vegetarian-friendly version. Press tofu well and coat it just like chicken for a crispy outside.
• Seasonal Swaps: In winter, try using frozen pineapple chunks and add carrots or snap peas for a seasonal touch. In summer, fresh bell peppers and pineapple shine brightest.
• Flavor Twists: Add a minced garlic clove or a teaspoon of grated ginger in the sauce for a bit of zing. For a spicy kick, toss in some red pepper flakes or a dash of sriracha.
• Cooking Method: If you prefer baking, coat the chicken pieces with cornstarch, bake at 425°F (220°C) for about 15 minutes, then toss with sauce and veggies stir-fried separately.
• Allergen-Friendly: Use coconut aminos instead of soy sauce to keep it soy-free. Cornstarch can be swapped with arrowroot powder for thickening.

One personal variation I love is adding chopped cashews or peanuts at the end for an extra crunch and nutty flavor. It’s a nice surprise and adds texture contrast that’s simply delightful.

Serving & Storage Suggestions

This sweet and sour chicken is best served hot right off the stove, ideally over fluffy steamed jasmine or basmati rice. The rice soaks up that gorgeous sauce like a sponge, making every bite a little more indulgent.

Pair it with a simple side of steamed broccoli or snap peas to keep things fresh and balanced. A light cucumber salad or even some pickled veggies on the side add a refreshing contrast.

To store leftovers, let the dish cool completely before transferring to an airtight container. It keeps well in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or microwave with a splash of water to loosen the sauce.

Freezing is possible but not ideal for veggies—they can get mushy. If you do freeze, reheat slowly and consider adding fresh peppers when warming up for better texture.

Fun fact: The flavors actually develop a bit more after a day, so this recipe makes excellent meal prep food. Just be sure to reheat thoroughly and add fresh garnish to brighten it up.

Nutritional Information & Benefits

Per serving (based on 4 servings), this dish provides approximately:

Nutrient	Amount
Calories	350-400 kcal
Protein	30g
Carbohydrates	35g
Fat	10g
Fiber	3g

Chicken is a lean protein that supports muscle health, while pineapple brings digestive enzymes and vitamin C to the table. Bell peppers add antioxidants and fiber, making this dish a wholesome balance of nutrients. It’s naturally gluten-free if you choose the right soy sauce and cornstarch brands. Plus, by pan-frying instead of deep-frying, it keeps the fat content moderate.

From a wellness viewpoint, this dish is a satisfying way to enjoy comfort food without feeling heavy or sluggish. You’re getting a nice dose of protein and vitamins with a sweet tang that brightens your palate.

Conclusion

In short, this easy sweet and sour chicken with pineapple and bell peppers is a recipe you’ll come back to again and again. It’s simple, approachable, and delivers that perfect blend of sweet, tangy, and savory that feels like home. You can customize it to your heart’s content—add spice, swap veggies, or go vegetarian. Personally, I love the way it brings smiles to my dinner table and makes weekday meals feel a little more special.

Give it a try, tweak it your way, and let me know how it turns out! Share your versions, questions, or tweaks in the comments—I’m always excited to hear your kitchen stories. Happy cooking, and here’s to many delicious dinners ahead!

FAQs

What can I substitute for cornstarch in this recipe?

You can use arrowroot powder or tapioca starch as a 1:1 substitute for cornstarch to thicken the sauce.

Can I make this recipe gluten-free?

Yes! Use gluten-free soy sauce or tamari and ensure your cornstarch brand is gluten-free. The rest of the ingredients are naturally gluten-free.

How do I keep the chicken crispy without deep-frying?

Coating the chicken lightly with cornstarch and pan-frying in hot oil without overcrowding the pan helps achieve a crispy exterior.

Can I prepare this dish ahead of time?

You can prep the chicken and veggies ahead, but it’s best to cook and combine everything fresh for optimal texture and flavor.

What is the best way to reheat leftovers?

Reheat gently in a skillet over medium heat with a splash of water to loosen the sauce, or microwave in short bursts stirring in between to prevent drying out.

Print