Description
Indulge in the perfect balance of sweet, sour, and savory with this homemade sweet and sour chicken with pineapple recipe. Featuring crispy chicken, vibrant bell peppers, and juicy pineapple chunks coated in a luscious, authentic sauce, it's a nostalgic dish that's better than takeout!
Ingredients
1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
1/2 cup cornstarch
1/4 teaspoon salt
1/8 teaspoon black pepper
2-3 tablespoons vegetable oil (for frying)
1 red bell pepper, cored, deseeded, and cut into 1-inch pieces
1 green bell pepper, cored, deseeded, and cut into 1-inch pieces
1/2 red onion, cut into 1-inch pieces
1.5 cups fresh pineapple chunks (or canned, drained)
2 cloves garlic, minced
1 teaspoon grated fresh ginger
For the Sweet and Sour Sauce:
1/2 cup unsweetened pineapple juice
1/4 cup rice vinegar
1/4 cup packed light brown sugar
1/4 cup ketchup
2 tablespoons soy sauce (or tamari for gluten-free)
1 tablespoon cornstarch
2 tablespoons water (for cornstarch slurry)
Optional garnishes: sesame seeds, chopped green onions
Instructions
Step 1: Prepare the Chicken. In a medium bowl, toss the chicken pieces with 1/2 cup cornstarch, salt, and pepper until evenly coated.
Step 2: Fry the Chicken. Heat 2-3 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Working in batches if necessary, add the chicken pieces and fry for 4-5 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and place on a paper towel-lined plate to drain excess oil. Set aside.
Step 3: Sauté Aromatics and Vegetables. Discard any excess oil from the skillet, leaving about 1 tablespoon. Add the minced garlic and grated ginger to the skillet and sauté for 30 seconds until fragrant. Add the red bell pepper, green bell pepper, and red onion pieces. Sauté for 3-4 minutes until slightly softened but still crisp.
Step 4: Prepare the Sweet and Sour Sauce. While the vegetables are cooking, whisk together the pineapple juice, rice vinegar, brown sugar, ketchup, and soy sauce in a small bowl.
Step 5: Thicken the Sauce. In a separate tiny bowl, whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Pour the prepared sweet and sour sauce mixture into the skillet with the vegetables. Bring to a gentle simmer. Slowly whisk in the cornstarch slurry and cook, stirring constantly, for 1-2 minutes, until the sauce thickens to your desired consistency.
Step 6: Combine and Serve. Return the fried chicken to the skillet. Add the pineapple chunks. Toss everything gently to coat the chicken, vegetables, and pineapple evenly with the sweet and sour sauce. Cook for another 1-2 minutes to heat through. Serve immediately over rice, garnished with sesame seeds and green onions if desired. Enjoy your delicious homemade sweet and sour chicken with pineapple!
Notes
For best results, use fresh pineapple. If using canned, choose pineapple packed in 100% juice and drain thoroughly. Adjust the sauce to your preference: add more vinegar for tang, more sugar for sweetness. This dish is fantastic leftover and can be stored in an airtight container for up to 3 days in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Chicken
- Cuisine: Chinese
Nutrition
- Serving Size: 1.5 cups
- Calories: 480 kcal
- Sugar: 25 g
- Sodium: 750 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 90 mg
