This Sweet and Sour Chicken Recipe is made with crispy pan-fried chicken, sweet bell peppers, and juicy pineapple chunks in a lightly sweet and tangy sauce. It tastes even better than Chinese takeout and is quick and easy to make for a delicious family meal. You can serve it with brown or white rice or even Chinese noodles.
I like to add a couple of pinches of crushed red pepper. It balances the sweetness of the pineapple really well and adds a little extra flavor. If you enjoy this dish, you should also try my Sesame Ground Chicken, Lipton Noodle Soup with Rotisserie Chicken, Rotisserie Chicken Recipe , How to Cook Rice and Instant Pot Brown Rice. This tasty recipe is one of our favorite stir-fries. The chicken is pan-fried instead of deep-fried, which makes it lighter. It has a light crispy texture on the outside while staying juicy and tender inside. The sauce is full of flavor and not too sweet, which helps bring out the natural taste of the onions and peppers.
Ingredient Notes and Substitutions
Check the full list of ingredients on the recipe card below.
- Pineapple juice: used for the sauce. I prefer 100% juice with no added sugar.
- Apple cider vinegar: you can also use rice vinegar instead.
- Soy sauce: low-sodium is a better option.
- Ketchup: organic ketchup tastes better.
- Chicken: boneless skinless chicken breasts work best.
- Vegetable oil: can also use canola oil.
- Pineapple: fresh pineapple is best, but canned can also be used.
How to Make Sweet and Sour Chicken
This is a short version. Check the recipe card for full details.
First, whisk together pineapple juice, garlic, water, vinegar, soy sauce, brown sugar, ketchup, and cornstarch in a small saucepan. Cook the mixture on low to medium heat until it becomes slightly thick. Then cover the sauce and remove it from heat.
In a large bowl, mix the chicken with cornstarch and toss well to coat. Heat vegetable oil in a large skillet over medium-high heat. Add the chicken, shaking off any extra cornstarch, and cook until it turns golden brown on all sides. Once done, remove the chicken and set it aside while you cook the vegetables. Add a little more oil to the same skillet. Cook the onions and peppers over medium-high heat until they are slightly soft. Then lower the heat and add the chicken back into the pan with the vegetables.
Now pour the sauce into the skillet. Add pineapple, crushed red pepper, and salt according to your taste. Gently mix everything and cook until heated through. Serve hot over cooked rice or Chinese noodles. You can also garnish with green onions or toasted sesame seeds.
Preparation Tips and Storage
- Cut the chicken into small bite-size pieces so it cooks properly and evenly.
- Cook the sweet and sour sauce until it is slightly thick because it will thicken more as it cools.
- Use fresh bell peppers and fresh pineapple when available for better taste.
- If you like a little spice, add 1/4 teaspoon of crushed red pepper flakes.
- Serve the dish right away so the chicken and peppers stay crispy. Try not to mix everything too early.
- Pineapple adds great flavor, but don’t use too much or it may overpower the dish.
- Store any leftovers in an airtight container in the fridge for up to 3 days.
Serving Suggestions
- Starch: brown or white rice, Chinese noodles, or rice noodles
- Appetizers: classic egg rolls, pork fried dumplings, cream cheese wontons, and lettuce wraps
- Soup: egg drop soup, wonton soup, or hot and sour soup
Sweet and Sour Chicken Recipe
You can make this Sweet and Sour Chicken in about thirty minutes. It’s a delicious dish on its own, but you can also serve it with rice or Chinese noodles.
Course: Main Meal
Cook Time: 20 minutes
Cuisine: Asian
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Ingredients
Sauce Ingredients
- ¼ cup fresh pineapple juice
- 2 cloves garlic minced
- 2 tablespoons water
- 2 tablespoons apple cider vinegar
- 1 tablespoon low sodium soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons ketchup
- 1 tablespoon cornstarch
Sweet and Sour Chicken
- 1¼ lbs. boneless skinless chicken breasts or boneless skinless chicken thighs cut into bite size pieces
- ⅓ cup cornstarch
- 2-3 tablespoons vegetable or canola oil
- 1 medium onion large dice
- 1 green bell pepper seeded large dice
- 1 red bell pepper seeded large dice
- 1½ cups fresh pineapple chunks
- 2 pinches red pepper flakes
- salt and pepper to taste
- Optional: Cooked Rice or Chinese noodles
Instructions
- In a small saucepan, mix together pineapple juice, garlic, water, vinegar, soy sauce, brown sugar, ketchup, and 1 tablespoon of cornstarch. Cook on low heat and let it simmer until the sauce thickens, stirring often. Once done, cover it and remove from heat.
- In a large Ziploc bag, add the chicken and 1/3 cup cornstarch. Shake well until the chicken is fully coated.
- Heat vegetable oil in a large skillet over medium-high heat. Add the chicken, shaking off any extra cornstarch, and cook until it is golden brown on all sides and fully cooked, about 4–5 minutes. If needed, lower the heat so the chicken doesn’t burn or stick to the pan. Remove the chicken and place it on a plate.
- Add 1 tablespoon of oil to the same skillet over medium-high heat. Add the onion and cook for 1–2 minutes. Then add the peppers and cook for another 2–3 minutes, stirring often.
- Lower the heat to low and add the chicken back into the skillet with the onions and peppers. Cook for about 1 minute. Then pour in the sauce and add the pineapple, crushed red pepper, and salt to taste. Gently mix everything together and cook until heated through. Serve over cooked rice or Chinese noodles.
Notes
- Cut the chicken into small, bite-size pieces so it cooks evenly and fully when browned.
- Cook the sweet and sour sauce until it becomes slightly thick, as it will get thicker as it cools.
- Use fresh bell peppers, and when in season, try to use fresh pineapple for the best flavor.
- If you like a bit of spice, add 1/4 teaspoon of crushed red pepper flakes.
- Serve the dish right away so the chicken and peppers stay crispy and crunchy. So, don’t mix everything until you are ready to eat.
- Pineapple adds great flavor, but using too much can overpower the dish, so use it in moderation.
- Store any leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
Calories: 391kcal
Carbohydrates: 41g
Protein: 32g
Fat: 11g
Saturated Fat: 1g
Cholesterol: 91mg
Sugar: 24g
Vitamin A: 1188IU
Iron: 1mg