Print

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

easy sweet and sour chicken recipe - featured image
Print Recipe

A quick and easy sweet and sour chicken dish featuring juicy chicken pieces, pineapple chunks, and colorful bell peppers in a perfectly balanced tangy sauce. This recipe is a nostalgic comfort food that comes together in under 30 minutes and is perfect for weeknight dinners or gatherings.

Ingredients

Scale
  • 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)
  • 1/2 cup (120ml) pineapple juice (fresh or canned)
  • 1/4 cup (60ml) rice vinegar
  • 1/4 cup (50g) granulated sugar
  • 3 tablespoons ketchup
  • 1 tablespoon soy sauce
  • 1 tablespoon cornstarch mixed with 2 tablespoons water (to thicken the sauce)
  • 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: Chopped green onions or sesame seeds for garnish

Instructions

  1. Pat the chicken pieces dry with paper towels. Toss them in a bowl with cornstarch, salt, and pepper until lightly coated. (About 5 minutes)
  2. Heat 2 tablespoons of vegetable oil over medium-high heat in a large non-stick skillet or wok. Add the chicken pieces in a single layer without overcrowding. Cook for about 4–5 minutes per side until golden brown and cooked through. Remove and set aside. (Total cook time ~10 minutes)
  3. 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. Add the pineapple chunks and cook for an additional 2 minutes.
  4. While the 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 to a simmer.
  5. Slowly stir in the cornstarch slurry while stirring continuously. The sauce will thicken in 1-2 minutes to a glossy, clingy texture.
  6. 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.
  7. Remove from heat and garnish with chopped green onions or sesame seeds if desired. Serve hot over steamed rice or noodles.

Notes

Pat chicken dry before coating to ensure crispiness. Avoid overcrowding the pan to keep chicken crispy. Adjust sweetness and tanginess by tweaking sugar and vinegar amounts. If sauce thickens too much, add a splash of water or pineapple juice to loosen. Use firm pineapple and crisp bell peppers for best texture. For gluten-free, use tamari or gluten-free soy sauce and ensure cornstarch is gluten-free.

Nutrition

Keywords: sweet and sour chicken, pineapple chicken, bell peppers, quick dinner, easy recipe, family meal, stir-fry, comfort food

Find it online: https://lucastable.com/easy-sweet-and-sour-chicken-recipe-with-pineapple-and-bell-peppers-for-perfect-dinner/