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- 1 lb chicken breast, diced into bite-sized pieces - 1/2 cup mixed bell peppers (red and green), finely chopped - 1/2 cup fresh or canned pineapple chunks - 1/2 cup yellow onion, diced - 1/4 cup granulated sugar - 1/4 cup apple cider vinegar - 3 tablespoons ketchup - 1 tablespoon low-sodium soy sauce - 1 tablespoon cornstarch - 2 tablespoons vegetable oil - Salt and freshly ground black pepper to taste - Toasted sesame seeds and sliced green onions for garnish You can swap the chicken for tofu or shrimp. Both work well with this dish. If you don’t have apple cider vinegar, use rice vinegar instead. For a lower-sugar option, try using honey or a sugar substitute. You can also use frozen veggies if fresh ones are not available. This recipe is great for many diets. It is low in carbs and high in protein. If you want a gluten-free option, use a gluten-free soy sauce. The dish is also nut-free and can fit into a balanced meal plan. For vegan or vegetarian diets, use a plant-based protein and skip the chicken. Always check labels for allergens if needed. {{ingredient_image_2}} To start, get a mixing bowl. Add 1 pound of diced chicken breast. Sprinkle a pinch of salt and a few grinds of black pepper on top. Then, mix in 1 tablespoon of cornstarch. This helps the chicken stay juicy. Stir well until the chicken is coated. Let it sit for about 15 minutes. This step lets the chicken soak up all the flavors. Next, grab a small mixing bowl. In it, whisk together 1/4 cup of granulated sugar, 1/4 cup of apple cider vinegar, 3 tablespoons of ketchup, and 1 tablespoon of low-sodium soy sauce. Mix until the sugar dissolves. This creates a smooth and tangy sauce. Set this bowl aside for later. Now, take a large non-stick skillet. Heat 2 tablespoons of vegetable oil over medium-high heat. Once the oil is hot and shimmering, add the marinated chicken. Cook the chicken for about 5 to 7 minutes. Turn it occasionally to brown all sides. When it’s golden brown and cooked through, remove it from the skillet and set it on a plate. In the same skillet, add 1/2 cup of diced yellow onion, 1/2 cup of finely chopped mixed bell peppers, and 1/2 cup of pineapple chunks. Stir-fry these for about 3 to 4 minutes. You want the veggies to soften but still be crisp. This adds great texture to your dish. Return the cooked chicken to the skillet with the veggies. Pour the sweet and sour sauce over the mixture. Stir everything well so that each piece is coated in the sauce. Let it simmer for about 5 minutes. This step allows the flavors to combine and deepen. If you like a thicker sauce, this step is for you. Mix 1 teaspoon of cornstarch with 1 tablespoon of water in a small bowl. Make sure it’s smooth. Add this mixture to the skillet while stirring. Keep stirring until the sauce thickens to your liking. Once done, remove the skillet from the heat. Plate the sweet and sour chicken and add a generous sprinkle of toasted sesame seeds. Top it off with freshly sliced green onions. For a nice touch, serve it over jasmine rice or quinoa, and add a lime wedge on the side for extra flavor. To make sweet and sour chicken shine, balance is key. You want the right mix of sweet and sour. Use fresh pineapple for a juicy sweetness. The apple cider vinegar adds a tangy punch. Adjust the sugar to your taste. If you like it sweeter, add a bit more sugar. If you want it tangier, add more vinegar. This will help you find your favorite flavor profile. The texture of the chicken matters a lot. Marinate the chicken with cornstarch. This keeps it juicy and tender during cooking. Cook the chicken in hot oil for a golden crust. Avoid overcrowding the pan. This helps the chicken cook evenly. If you have to cook in batches, do it. This way, each piece stays crispy. Garnishes can elevate your dish. I love using toasted sesame seeds for crunch. Sliced green onions add a fresh taste. You can also add lime wedges for a zesty touch. Serve your sweet and sour chicken over jasmine rice. This helps soak up the sauce. For an extra pop of color, sprinkle some herbs on top. These small details make your dish look and taste amazing. Pro Tips Marinate for Flavor: Allowing the chicken to marinate for at least 15 minutes enhances its flavor and tenderness, making every bite juicy and delicious. Fresh Ingredients Matter: Using fresh vegetables and pineapple chunks will elevate the dish, providing a brighter flavor and better texture compared to canned options. Perfect Sauce Consistency: If you prefer a thicker sauce, mix cornstarch with water and add it gradually to the skillet while stirring until the desired thickness is reached. Garnish for Appeal: Don't skip the toasted sesame seeds and green onions; they not only add color but also provide a crunchy texture and additional flavor to the dish. {{image_4}} You can make this dish even better by adding more veggies. They add color, crunch, and nutrition. Try adding: - Broccoli florets - Snap peas - Carrots, sliced thin - Zucchini, diced You can mix and match veggies based on your taste or what you have at home. Just add them when you sauté the onions and bell peppers. If you want to switch things up, use different proteins. Here are some tasty options: - Shrimp: Cook quickly and soak up flavors well. - Tofu: A great choice for a vegetarian meal. Use firm tofu for the best texture. - Pork: Thinly slice pork tenderloin for a nice change. Adjust the cooking time based on the protein you choose. Chicken usually takes about 5-7 minutes, while shrimp cooks faster. The sweet and sour sauce is key to this dish. You can try new flavors too. Here are a few ideas: - Pineapple Juice: Replace the apple cider vinegar with pineapple juice for a sweeter taste. - Mango Chutney: Add a bit of mango chutney to the sauce for a fruity twist. - Chili Sauce: Mix in some chili sauce for a spicy kick. Feel free to experiment. Each sauce change will create a new dish. This keeps your sweet and sour chicken fresh and exciting! After enjoying your sweet and sour chicken, store any leftovers in an airtight container. This keeps the meal fresh and tasty. Place the container in the fridge. Your leftovers will last about three to four days. Make sure to let the dish cool before sealing it. This helps avoid condensation, which can make the dish soggy. When you’re ready to eat the leftovers, reheat them gently. You can use a microwave or a skillet. If using a microwave, place the chicken in a bowl and cover it with a damp paper towel. Heat it in short bursts, checking frequently to avoid overcooking. If you prefer a skillet, add a splash of water to the pan. Heat on low, stirring until warm. This keeps the chicken moist and the sauce flavorful. To freeze sweet and sour chicken, first, let it cool completely. Then, transfer it to a freezer-safe container. Leave some space at the top, as the sauce may expand when frozen. Label the container with the date. This dish can last in the freezer for up to three months. When you’re ready to eat, thaw it in the fridge overnight before reheating. Enjoy your homemade takeout anytime! Yes, you can use frozen chicken. Just make sure to thaw it completely before cooking. Thawing allows for even cooking and better flavor. I recommend placing the frozen chicken in the fridge overnight. If you’re short on time, you can use the microwave’s defrost setting. To add heat, you can mix in red pepper flakes or sriracha sauce. Start with a small amount and taste as you go. You can also use spicy bell peppers, like jalapeños, for a fresh kick. If you like garlic, adding fresh minced garlic can enhance the spice too. Sweet and sour chicken shines when served with fluffy jasmine rice or quinoa. You can also serve it with steamed broccoli or a simple salad. Both sides balance the sweet and tangy flavors nicely. For a fun twist, serve it with crispy spring rolls. Yes, you can make a vegetarian version using tofu or tempeh. Cube the tofu and marinate it just like the chicken. Follow the same cooking steps for the sauce and vegetables. This way, you keep that sweet and sour flavor while enjoying a plant-based meal. This blog post covered the key steps to making sweet and sour chicken. You learned about the ingredients, measurements, and diet tips. I shared clear instructions for marinating, cooking, and serving this dish. We explored tips for flavor balance and texture, plus fun variations to try. Finally, you learned how to store and reheat leftovers. This dish is simple, tasty, and enjoyable. Now, you can impress your family and friends with your new skills!

Zesty Sweet and Sour Chicken with Pineapple

A delicious blend of chicken, pineapple, and bell peppers in a tangy sweet and sour sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 lb chicken breast, diced into bite-sized pieces
  • 1/2 cup mixed bell peppers (red and green), finely chopped
  • 1/2 cup fresh or canned pineapple chunks
  • 1/2 cup yellow onion, diced
  • 1/4 cup granulated sugar
  • 1/4 cup apple cider vinegar
  • 3 tablespoons ketchup
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon cornstarch
  • 2 tablespoons vegetable oil
  • to taste salt and freshly ground black pepper
  • for garnish toasted sesame seeds and sliced green onions

Instructions
 

  • In a mixing bowl, combine the chicken pieces with a pinch of salt, a few grinds of black pepper, and 1 tablespoon of cornstarch. Allow it to marinate for approximately 15 minutes.
  • In a small mixing bowl, whisk together the sugar, apple cider vinegar, ketchup, and soy sauce until the sugar has completely dissolved.
  • In a large non-stick skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Add the marinated chicken pieces and cook for about 5-7 minutes until golden brown and cooked through. Remove and set aside.
  • In the same skillet, add the diced onion, chopped bell peppers, and pineapple chunks. Stir-fry for 3-4 minutes until the vegetables soften but retain a crisp texture.
  • Return the sautéed chicken to the skillet with the vegetables. Pour the prepared sweet and sour sauce over the mixture and stir well. Allow to simmer for about 5 minutes.
  • If a thicker consistency is desired, mix 1 teaspoon of cornstarch with 1 tablespoon of water until smooth and add to the skillet, stirring continuously until the sauce thickens.
  • Remove from heat, plate the dish, and garnish with toasted sesame seeds and sliced green onions.

Notes

Serve over jasmine rice or quinoa for best results.
Keyword chicken, pineapple, quick meal, sweet and sour