Ingredients
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
Follow these simple steps to create your own restaurant-quality Sweet and Sour Chicken with Pineapple in just 35 minutes:
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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).
- Serve Hot: Serve immediately over cooked rice. Enjoy your homemade, delicious, and quick Sweet and Sour Chicken with Pineapple!
Nutrition
- Serving Size: one normal portion
- Calories: 450
- Fat: 15g
- Saturated Fat: 3g