Description
This Sweet and Sour Chicken Pineapple recipe is a vibrant and flavorful dish that combines tender chicken breast pieces with juicy pineapple chunks and colorful bell peppers. Cooked in a savory sweet and sour sauce made from soy sauce, vinegar, and sugar, this dish delivers a perfect balance of tangy, sweet, and savory flavors. It’s a quick and satisfying meal ideal for busy weeknights, finished with optional garnishes like green onions or sesame seeds for added texture and freshness.
Ingredients
Scale
Chicken and Marinade
- 500 grams (1 lb) chicken breast, cut into bite-sized pieces
- 1/4 cup soy sauce
- Salt and pepper to taste
Vegetables and Fruit
- 1 cup pineapple chunks (fresh or canned)
- 1 bell pepper (red or green), cut into bite-sized pieces
- 1 onion, cut into wedges
Sweet and Sour Sauce
- 1/4 cup soy sauce
- 2 tablespoons vinegar (white or rice vinegar)
- 3 tablespoons sugar
- 2 tablespoons cornstarch
Aromatics and Oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 2 tablespoons vegetable oil
Optional Garnishes
- Green onions, sliced
- Sesame seeds
Instructions
- Marinate the Chicken: In a bowl, combine the bite-sized chicken pieces with 1/4 cup soy sauce, salt, and pepper. Mix well and let it marinate for 15 to 20 minutes to infuse the flavors.
- Prepare the Sauce: In a separate bowl, whisk together 1/4 cup soy sauce, 2 tablespoons vinegar, 3 tablespoons sugar, and 2 tablespoons cornstarch until smooth. Set aside this sweet and sour sauce mixture.
- Cook the Chicken: Heat 2 tablespoons of vegetable oil in a skillet over medium-high heat. Add the marinated chicken pieces and cook until they turn golden brown and are cooked through, about 5 to 7 minutes. Remove the chicken from the skillet and set aside.
- Sauté Aromatics and Vegetables: In the same skillet, add minced garlic and ginger, sautéing for about 30 seconds until fragrant. Then add the onion wedges and bell pepper pieces. Cook for 3 to 5 minutes until the vegetables become tender but still crisp.
- Combine Ingredients: Return the cooked chicken to the skillet with the vegetables. Add the pineapple chunks and pour in the prepared sweet and sour sauce. Stir gently to combine all ingredients evenly.
- Thicken the Sauce and Serve: Continue cooking the mixture for an additional 2 to 3 minutes, stirring occasionally, until the sauce thickens and coats the chicken and vegetables. Remove from heat and serve warm over steamed rice or noodles. Optionally, garnish with sliced green onions and sesame seeds for extra flavor and presentation.
Notes
- Fresh pineapple is preferred for a brighter flavor, but canned pineapple chunks work well too.
- You can adjust the amount of sugar and vinegar to balance the sweetness and tartness according to your preference.
- Using a non-stick skillet helps prevent sticking and makes cooking easier.
- Serve immediately to enjoy the tender texture and vibrant flavors.
- For a gluten-free version, use gluten-free soy sauce or tamari.
