I’m sharing my Hawaiian Sweet And Sour Chicken with Pineapple, a quick weeknight recipe showcasing chicken breast, colorful bell peppers and a perfectly balanced sweet and savory sauce that might just outshine takeout.

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I make this Sweet and Sour Chicken with Pineapple on busy weeknights because it’s fast, loud with flavor, and honestly beats takeout more nights than not. Featuring boneless skinless chicken breasts and red bell pepper, the mix of sweet and tang keeps you coming back for another bite, and somehow it’s simple enough to pull off after work.

I call it my little cheat when I want an Asian hit without fuss. It fits right into Easy Chinese Dinner Recipes For Family and usually tops my Family Supper Ideas Dinner Tonight list.

Give it a shot, you might be hooked.

Ingredients

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Chicken breasts provide lean protein, light flavor, absorbs sauce, keeps dish hearty.
Cornstarch makes a crisp coating and thickens sauce when mixed with water.
Red and green peppers add crunch and vitamin C and bright sweet notes.
Pineapple gives juicy sweetness and acidity, plus vitamin C and digestive enzymes.
Rice vinegar supplies the sour tang that balances sugar, mild and clean.
And sugar turns into sweet and sour, adds caramel color when cooked.
Garlic and ginger give sharp savory warmth and fresh spicy aromatic lift.
Soy sauce and sesame oil bring salty umami and toasted nutty perfume, boosts flavor fast.

Ingredient Quantities

1 lb boneless skinless chicken breasts

1 large egg

2 tbsp soy sauce

1/2 cup cornstarch

1/4 cup all purpose flour

salt and black pepper to taste

2 to 3 tbsp vegetable oil

1 red bell pepper

1 green bell pepper

1 medium yellow onion

1 (8 oz) can pineapple chunks, drained

1/3 cup ketchup

1/4 cup rice vinegar

1/3 cup granulated sugar

1/4 cup pineapple juice

1 tbsp cornstarch (for sauce)

2 cloves garlic, minced

1 tsp grated fresh ginger

1 tsp toasted sesame oil

2 green onions, sliced

How to Make this

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1. Cut 1 lb chicken breasts into 1 inch bite sized pieces, season with salt and black pepper, then toss with 1 large beaten egg and 2 tbsp soy sauce until coated.

2. In a bowl mix 1/2 cup cornstarch and 1/4 cup all purpose flour with a little salt and pepper, dredge the chicken so each piece is well coated (double dip it if you want extra crisp).

3. Heat 2 to 3 tbsp vegetable oil in a large skillet over medium high heat, cook the chicken in batches so it isn’t crowded, about 3 to 4 minutes per side, until golden and cooked through; transfer to a paper towel lined plate.

4. While chicken rests, whisk together the sauce: 1/3 cup ketchup, 1/4 cup rice vinegar, 1/3 cup granulated sugar, 1/4 cup pineapple juice, and 1 tbsp cornstarch until smooth, then stir in 2 cloves minced garlic, 1 tsp grated fresh ginger and 1 tsp toasted sesame oil.

5. In the same skillet remove excess oil but leave a thin sheen, add sliced 1 medium yellow onion, 1 red bell pepper and 1 green bell pepper (cut into chunks), cook over medium high heat until they start to soften and get a bit charred at the edges, about 3 to 4 minutes.

6. Add the drained pineapple chunks and give everything a quick stir to warm the pineapple, about 1 minute.

7. Pour the whisked sauce into the skillet, bring to a simmer and cook until the sauce thickens and turns glossy, stirring often so it doesn’t stick, about 1 to 2 minutes.

8. Return the fried chicken to the pan, toss to coat well in the sauce and simmer together 1 to 2 more minutes so the flavors marry and the chicken is heated through.

9. Taste and adjust salt or pepper if needed, then sprinkle with 2 sliced green onions and serve immediately over rice.

Equipment Needed

1. Large cutting board and a sharp chef’s knife for trimming and chopping chicken and veggies
2. Two medium bowls — one for the egg/soy mix and one for the cornstarch/flour dredge
3. Measuring cups and spoons for exact amounts of sauces, sugar and cornstarch
4. Whisk or fork to beat the egg and smooth the sauce
5. Large heavy skillet or sauté pan (cast iron or stainless works best) for frying and finishing the sauce
6. Tongs or a slotted spatula to turn and remove chicken pieces
7. Plate lined with paper towels to drain the fried chicken
8. Can opener and small strainer to drain the pineapple chunks
9. Wooden spoon or heatproof spatula for stirring the sauce and veggies

FAQ

Q: Can I use chicken thighs instead of breasts? A: Yes, boneless skinless thighs work great, theyre juicier so you might like them better. Cut them into same size pieces so they cook evenly and cook a little longer till internal temp hits 165 F.

Q: How do I keep the chicken crispy? A: Double coat the pieces, let them sit 5 to 10 minutes before cooking so the coating sets, and heat the oil until it shimmers. Cook in batches, dont crowd the pan, and drain onto a wire rack not paper towels so steam doesnt make them soggy. If you want extra crisp, toss cooked pieces very briefly in a hot oven while you finish the rest.

Q: My sauce is too thin or too thick, how do I fix it? A: Too thin, whisk in a small slurry of 1 tbsp cornstarch and 1 tbsp cold water and simmer till it thickens. Too thick, stir in a little pineapple juice or water a tablespoon at a time until you get the texture you like.

Q: What can I use instead of rice vinegar? A: Apple cider vinegar or white wine vinegar are fine substitutes, use the same amount. If using plain white vinegar add a pinch of extra sugar so it tastes less sharp.

Q: Can I bake the chicken instead of pan frying? A: Yes, for an easier version, toss coated pieces with a little oil, spread on a baking sheet and bake at 425 F for about 20 to 25 minutes, flipping once. It wont be quite as crunchy as pan fried but its less messy and still tasty.

Q: How do I store and reheat leftovers? A: Store sauce and chicken separately if you can, fridge for 3 to 4 days. Reheat chicken in a skillet on medium so it gets a little crisp again, then add warmed sauce. You can freeze just the sauce for a month or two, cooked chicken gets mushy after freezing so I dont recommend freezing the full dish.

Easy Sweet And Sour Chicken Recipe Substitutions and Variations

Chicken breasts: use boneless skinless thighs instead (more juicy, same prep), or firm tofu pressed and cubed for a vegetarian switch, or peeled shrimp if you want a seafood twist — watch cooking time (shrimp cooks way faster).
1/2 cup cornstarch (coating): swap with potato starch for extra crisp, tapioca starch for a slightly chewier crust, or rice flour for a lighter, less gummy coating; use about the same amount.
1/4 cup rice vinegar: substitute apple cider vinegar diluted 1:1 with water, or white wine vinegar, or a squeeze of lemon juice; if using ACV add a tiny pinch of sugar to round it out.
1 tbsp cornstarch (for sauce): replace with arrowroot powder or tapioca starch (use equal amounts), or use 2 teaspoons of all purpose flour if you dont have starches (will be less glossy and needs longer to cook).

Pro Tips

1) Pat the chicken pieces dry before you coat them, seriously. if any moisture is left the egg and cornstarch wont stick right and you’ll end up with soggy spots. after breading, let them sit 8 to 10 minutes so the crust “sets” — this helps it stay on when you fry. also rest finished pieces on a wire rack not paper towels so they stay crispy.

2) keep your oil hot and fry in small batches. crowding the pan drops the temp and makes greasy chicken, so do 2 or 3 quick batches. a candy/thermometer helps — aim around 350 to 375 F — but if you dont have one test with a tiny scrap, it should sizzle hard right away.

3) make the sauce silky by mixing the cornstarch into cold liquid first, not dumping it straight in. whisk the slurry with pineapple juice or a little water until smooth, then add to the hot pan so it thickens quickly and evenly. taste as you go, you might want a touch less sugar or a tad more vinegar depending on your ketchup.

4) finish fast so the crust stays crunchy. toss the chicken into the sauce off the heat then put it back on for only 30 to 90 seconds to warm and marry flavors, dont simmer it forever or the coating will soften. add sesame oil, green onions and toasted sesame seeds at the end for aroma and crunch.

Easy Sweet And Sour Chicken Recipe

Recipe by Sarah level

0.0 from 0 votes

Servings

servings

Calories

538

kcal

Equipment: 1. Large cutting board and a sharp chef’s knife for trimming and chopping chicken and veggies
2. Two medium bowls — one for the egg/soy mix and one for the cornstarch/flour dredge
3. Measuring cups and spoons for exact amounts of sauces, sugar and cornstarch
4. Whisk or fork to beat the egg and smooth the sauce
5. Large heavy skillet or sauté pan (cast iron or stainless works best) for frying and finishing the sauce
6. Tongs or a slotted spatula to turn and remove chicken pieces
7. Plate lined with paper towels to drain the fried chicken
8. Can opener and small strainer to drain the pineapple chunks
9. Wooden spoon or heatproof spatula for stirring the sauce and veggies

Ingredients

1 lb boneless skinless chicken breasts
1 large egg
2 tbsp soy sauce
1/2 cup cornstarch
1/4 cup all purpose flour
salt and black pepper to taste
2 to 3 tbsp vegetable oil
1 red bell pepper
1 green bell pepper
1 medium yellow onion
1 (8 oz) can pineapple chunks, drained
1/3 cup ketchup
1/4 cup rice vinegar
1/3 cup granulated sugar
1/4 cup pineapple juice
1 tbsp cornstarch (for sauce)
2 cloves garlic, minced
1 tsp grated fresh ginger
1 tsp toasted sesame oil
2 green onions, sliced

Directions

Cut 1 lb chicken breasts into 1 inch bite sized pieces, season with salt and black pepper, then toss with 1 large beaten egg and 2 tbsp soy sauce until coated.
In a bowl mix 1/2 cup cornstarch and 1/4 cup all purpose flour with a little salt and pepper, dredge the chicken so each piece is well coated (double dip it if you want extra crisp).
Heat 2 to 3 tbsp vegetable oil in a large skillet over medium high heat, cook the chicken in batches so it isn't crowded, about 3 to 4 minutes per side, until golden and cooked through; transfer to a paper towel lined plate.
While chicken rests, whisk together the sauce: 1/3 cup ketchup, 1/4 cup rice vinegar, 1/3 cup granulated sugar, 1/4 cup pineapple juice, and 1 tbsp cornstarch until smooth, then stir in 2 cloves minced garlic, 1 tsp grated fresh ginger and 1 tsp toasted sesame oil.
In the same skillet remove excess oil but leave a thin sheen, add sliced 1 medium yellow onion, 1 red bell pepper and 1 green bell pepper (cut into chunks), cook over medium high heat until they start to soften and get a bit charred at the edges, about 3 to 4 minutes.
Add the drained pineapple chunks and give everything a quick stir to warm the pineapple, about 1 minute.
Pour the whisked sauce into the skillet, bring to a simmer and cook until the sauce thickens and turns glossy, stirring often so it doesn't stick, about 1 to 2 minutes.
Return the fried chicken to the pan, toss to coat well in the sauce and simmer together 1 to 2 more minutes so the flavors marry and the chicken is heated through.
Taste and adjust salt or pepper if needed, then sprinkle with 2 sliced green onions and serve immediately over rice.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.