Sweet and Sour Chicken with Pineapple (35-Minutes)

Oh, Sweet and Sour Chicken with Pineapple. Just the name conjures up images of vibrant colors, tangy sauces, and that irresistible sweet and savory dance on your taste buds. For years, it was a takeout staple, a guilty pleasure ordered on those nights when cooking felt like climbing Mount Everest. But, truth be told, I always suspected I could make it even better at home, fresher, and perhaps, dare I say, healthier. So, armed with a craving and a little bit of kitchen confidence, I stumbled upon this 35-minute recipe, and let me tell you, it’s been a game-changer. The first time I made it, the aroma alone had my family practically glued to the kitchen door. My usually picky eaters devoured every last bite, even the pineapple (which is a minor miracle in my house!). The chicken was perfectly tender, the sauce was that perfect balance of sweet and sour, and the whole dish felt surprisingly light and fresh, unlike the often heavy takeout versions. This recipe isn’t just quick; it’s genuinely delicious and has earned a permanent spot in our weeknight rotation. If you’re looking for a fast, flavorful, and family-friendly meal that’s way better than takeout, you absolutely have to try this Sweet and Sour Chicken with Pineapple. Trust me, your taste buds will thank you, and your weeknights just got a whole lot brighter (and tastier!).

Ingredients for the Best 35-Minute Sweet and Sour Chicken with Pineapple

This recipe uses simple, readily available ingredients, ensuring you can whip it up without a frantic grocery store run. Here’s what you’ll need:

• Chicken Breast: 1.5 lbs, boneless, skinless, cut into 1-inch cubes. The protein powerhouse of our dish, providing a lean and satisfying base.
• Pineapple Chunks: 1 can (20 oz), in juice, drained (reserve juice). Adds that signature tropical sweetness and juicy texture. Canned pineapple makes this recipe super convenient, but fresh pineapple works beautifully too (just cut it into chunks).
• Bell Pepper: 1 large, any color (red, green, or yellow), cut into 1-inch pieces. Provides a vibrant color, crisp texture, and a slightly sweet and peppery flavor.
• Onion: 1 medium, cut into wedges. Adds a savory depth and aromatic base to the sauce.
• Cornstarch: ¼ cup, divided. Used for both coating the chicken for crispiness and thickening the sauce.
• All-Purpose Flour: 2 tablespoons. Works with cornstarch to create a light and crispy coating for the chicken.
• Soy Sauce: ½ cup, low sodium. The salty and umami backbone of the sauce, adding depth and complexity. Low sodium is recommended to control the saltiness of the final dish.
• Rice Vinegar: ¼ cup. Provides the essential sour element, balancing the sweetness and adding a tangy zest.
• Brown Sugar: ½ cup, packed. The sweet component, offering a rich, caramel-like sweetness that complements the sourness and soy sauce.
• Ketchup: ¼ cup. Adds a touch of tomatoey tang and sweetness, contributing to the classic sweet and sour flavor profile.
• Pineapple Juice: Reserved from the canned pineapple (about ½ cup). Enhances the pineapple flavor and adds natural sweetness to the sauce.
• Vegetable Oil: 3 tablespoons. Used for stir-frying the chicken and vegetables. Any neutral oil like canola or peanut oil will also work.
• Sesame Oil: 1 teaspoon. Adds a nutty aroma and flavor to the finished dish, enhancing its complexity.
• Garlic: 2 cloves, minced. Provides aromatic pungency and savory depth to the sauce.
• Ginger: 1 teaspoon, grated fresh (or ½ teaspoon ground ginger). Adds a warm, spicy, and aromatic note that complements the other flavors beautifully. Fresh ginger is preferred for its brighter flavor, but ground ginger works in a pinch.
• Green Onions: 2 stalks, chopped (for garnish). Adds a fresh, mild oniony flavor and a pop of color as a garnish.
• Sesame Seeds: 1 tablespoon (for garnish, optional). Adds a nutty flavor and visual appeal.
• Cooked Rice: For serving. The perfect neutral base to soak up all that delicious sweet and sour sauce.

Instructions: Step-by-Step Guide to Delicious Sweet and Sour Chicken

Follow these simple steps to create your own restaurant-quality Sweet and Sour Chicken with Pineapple in just 35 minutes:

1. Prepare the Chicken: In a medium bowl, combine the chicken cubes, 2 tablespoons of cornstarch, and all-purpose flour. Toss to coat the chicken evenly. This mixture will create a light and crispy crust when fried.
2. Make the Sweet and Sour Sauce: In a separate bowl, whisk together the soy sauce, rice vinegar, brown sugar, ketchup, and reserved pineapple juice. Set aside. This is your flavor bomb! Make sure everything is well combined for a balanced sauce.
3. Stir-Fry the Chicken: Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the coated chicken in a single layer (work in batches if necessary to avoid overcrowding the pan). Cook for 3-4 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside. Don’t overcrowd the pan, as this will steam the chicken instead of frying it.
4. Sauté the Vegetables: Add the remaining 1 tablespoon of vegetable oil to the same skillet. Add the onion and bell pepper and stir-fry for 3-4 minutes, or until slightly softened but still crisp-tender. You want them to retain a bit of crunch.
5. Add Garlic and Ginger: Add the minced garlic and grated ginger to the skillet and cook for 1 minute more, until fragrant. Be careful not to burn the garlic and ginger, as this will make them bitter.
6. Pour in the Sauce and Thicken: Pour the sweet and sour sauce into the skillet with the vegetables. Bring to a simmer over medium heat. In a small bowl, whisk together the remaining 2 tablespoons of cornstarch with 2 tablespoons of water to create a cornstarch slurry. Pour the slurry into the simmering sauce and cook, stirring constantly, for 1-2 minutes, or until the sauce thickens to your desired consistency. The cornstarch slurry is the magic ingredient that transforms the sauce from watery to luscious and coating.
7. Combine Everything and Simmer: Add the cooked chicken and pineapple chunks to the skillet with the sauce. Toss to coat everything evenly. Simmer for 2-3 minutes, allowing the flavors to meld together and the chicken to heat through. This final simmer is crucial for allowing all the flavors to marry and create a cohesive dish.
8. Finish with Sesame Oil and Garnish: Stir in the sesame oil for added aroma and flavor. Garnish with chopped green onions and sesame seeds (if using).
9. Serve Hot: Serve immediately over cooked rice. Enjoy your homemade, delicious, and quick Sweet and Sour Chicken with Pineapple!

Nutrition Facts (Per Serving)

This nutritional information is an estimate and can vary based on specific ingredients and serving sizes. It is based on approximately 4 servings.

• Serving Size: Approximately 1.5 cups
• Calories: 450 kcal
• Fat: 15g
• Saturated Fat: 3g

Preparation Time: From Prep to Plate in Just 35 Minutes

This Sweet and Sour Chicken with Pineapple recipe is designed for busy weeknights. The total preparation and cooking time is approximately 35 minutes.

• Prep Time: 15 minutes (chopping vegetables, cubing chicken, mixing sauce)
• Cook Time: 20 minutes (stir-frying chicken and vegetables, simmering sauce)

This quick turnaround makes it perfect for a satisfying and flavorful dinner even when time is short. You can even save time by prepping the vegetables ahead of time or using pre-cut chicken.

How to Serve Your Sweet and Sour Chicken

Sweet and Sour Chicken with Pineapple is incredibly versatile and can be served with a variety of accompaniments. Here are some delicious serving suggestions:

• Classic White Rice: The quintessential pairing! Fluffy white rice provides a neutral base that perfectly soaks up the flavorful sauce.
• Brown Rice: For a healthier option, brown rice offers a nutty flavor and added fiber.
• Jasmine Rice: Its fragrant aroma and slightly sticky texture complement the sweet and sour flavors beautifully.
• Quinoa: A protein-rich and gluten-free alternative to rice.
• Noodles: Serve over lo mein noodles, chow mein noodles, or even egg noodles for a different textural experience.
• Steamed Broccoli: A simple and healthy side dish that adds freshness and color.
• Stir-Fried Vegetables: Boost the vegetable content by adding a side of stir-fried bok choy, snap peas, or carrots.
• Spring Rolls or Egg Rolls: For a complete Asian-inspired meal, serve with crispy spring rolls or egg rolls as appetizers.
• Garnishes: Don’t forget the garnishes! A sprinkle of sesame seeds and chopped green onions elevates the presentation and adds extra flavor and texture. A wedge of lemon or lime can also be offered for those who like an extra zing of acidity.

Additional Tips for Sweet and Sour Chicken Perfection

Want to take your Sweet and Sour Chicken with Pineapple to the next level? Here are eight helpful tips:

• Cut Chicken Evenly: Ensure the chicken cubes are roughly the same size for even cooking. This prevents some pieces from being overcooked while others are still raw.
• Don’t Overcrowd the Pan: When stir-frying the chicken, work in batches if necessary to avoid overcrowding the pan. Overcrowding leads to steaming instead of browning, resulting in less crispy chicken.
• Use Fresh Ginger and Garlic: Freshly minced garlic and grated ginger provide a much brighter and more vibrant flavor compared to powdered versions. If using ground ginger, use half the amount specified for fresh.
• Adjust Sweetness and Sourness: Taste the sauce before adding the chicken and adjust the sweetness and sourness to your preference. Add more brown sugar for sweetness or rice vinegar for sourness.
• Add More Vegetables: Feel free to add other vegetables you enjoy, such as carrots, snow peas, mushrooms, or water chestnuts. Add them along with the bell peppers and onions.
• Spice it Up: For a spicier dish, add a pinch of red pepper flakes to the sauce or a dash of sriracha at the end.
• Make it Ahead: You can prepare the sauce and chop the vegetables ahead of time. Store them separately in the refrigerator. When ready to cook, simply stir-fry the chicken and vegetables and combine with the sauce.
• Storage and Reheating: Store leftover Sweet and Sour Chicken in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a skillet or microwave until heated through. The chicken might lose some of its crispiness upon reheating, but the flavor will still be delicious.

Frequently Asked Questions (FAQ) About Sweet and Sour Chicken with Pineapple

Here are some common questions people ask about making Sweet and Sour Chicken with Pineapple:

Q1: Can I use fresh pineapple instead of canned?
A: Yes, absolutely! Fresh pineapple will add an even brighter and more intense flavor. Use about 1.5-2 cups of fresh pineapple chunks. You may need to add a touch more pineapple juice or water to the sauce if it becomes too thick.

Q2: Can I make this recipe vegetarian or vegan?
A: Yes, you can easily adapt this recipe! Substitute the chicken with firm tofu (pressed and cubed), tempeh, or even cauliflower florets. Ensure your soy sauce is vegan if making it vegan, and consider using agave or maple syrup instead of brown sugar for a fully plant-based version.

Q3: Can I use different types of vinegar?
A: Rice vinegar is recommended for its mild and slightly sweet flavor, which complements the other ingredients well. However, you can substitute with apple cider vinegar or white wine vinegar if needed. Avoid using distilled white vinegar, as it can be too harsh.

Q4: My sauce is too thin. How do I thicken it?
A: If your sauce is not thickening enough, make a small cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cold water) and stir it into the simmering sauce. Cook for another minute or two until it reaches your desired consistency.

Q5: My sauce is too sweet/sour. How can I adjust it?
A: If the sauce is too sweet, add a splash more rice vinegar or a squeeze of lemon juice to balance it. If it’s too sour, add a bit more brown sugar, a teaspoon at a time, until you reach your desired sweetness.

Q6: Can I bake the chicken instead of stir-frying?
A: While stir-frying is recommended for the best texture, you can bake the chicken if preferred. Toss the coated chicken with a little oil and bake at 400°F (200°C) for 15-20 minutes, or until cooked through and lightly browned. It won’t be as crispy as stir-fried, but it’s a healthier option.

Q7: Can I freeze leftover Sweet and Sour Chicken?
A: Freezing is not highly recommended as the texture of the chicken and vegetables may change upon thawing and reheating, becoming softer. However, if you must freeze it, store it in an airtight container for up to 1-2 months. Thaw completely in the refrigerator before reheating.

Q8: What are some variations I can try with this recipe?
A: There are many variations you can explore! Try adding different vegetables like broccoli, carrots, or snow peas. You can also experiment with different fruits, such as oranges or bell peppers of different colors. For a spicier version, add chili flakes or a dash of your favorite hot sauce. You can also add a splash of sherry or rice wine to the sauce for extra depth of flavor.

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