Tangy Pineapple Sweet and Sour Chicken

$In this recipe, we need a mix of fresh and pantry staples. Each ingredient adds a unique flavor to the dish. Here’s what you will need: - 2 boneless, skinless chicken breasts, cut into bite-sized pieces - 1 cup pineapple chunks (fresh or canned) - 1 red bell pepper, diced - 1 green bell pepper, diced - 1 small onion, chopped - 1/2 cup sugar - 1/3 cup apple cider vinegar - 1/4 cup soy sauce (low sodium preferred) - 2 tablespoons ketchup - 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry) - 2 tablespoons vegetable oil - Salt and pepper to taste - Cooked rice, for serving These ingredients work together to create that perfect sweet and tangy taste. The chicken gives protein, while the pineapple adds a fresh twist. The bell peppers bring crunch and color. The sugar, vinegar, and soy sauce create a balanced sauce that ties it all together. Using low sodium soy sauce helps to keep the dish healthier. Enjoy this colorful mix in your bowl! {{ingredient_image_1}} To start, I season the chicken pieces with salt and pepper. I make sure each piece gets a nice coating. Then, I let them rest for a few minutes. This resting time helps the seasoning soak in. Next, I mix the sauce. In a bowl, I whisk together sugar, apple cider vinegar, soy sauce, and ketchup. The sugar adds sweetness, while the vinegar gives a nice tang. I set this sauce aside for later use. Now, it’s time to cook. I heat vegetable oil in a large skillet over medium-high heat. I add the seasoned chicken and sauté it until it turns golden brown, about 5 to 7 minutes. Once cooked, I remove the chicken and set it aside. Then, I stir-fry the chopped onion and bell peppers in the same skillet. I cook them for 3 to 4 minutes until they begin to soften. They should look bright and colorful. Now, I add the pineapple chunks and the cooked chicken back into the skillet. I pour the sauce mixture over everything and stir well to combine. To thicken the sauce, I bring the mixture to a gentle boil. I stir in the cornstarch slurry to achieve the right consistency. I let it cook for an extra 2 to 3 minutes, stirring occasionally. When the sauce thickens and everything is heated through, it’s ready to serve. For the final touch, I remove the skillet from the heat. I serve the sweet and sour chicken hot over cooked rice. A colorful bowl makes it look even better. To ensure your chicken is cooked through, cut it into small pieces. This helps it cook evenly. Sauté the chicken until it is golden brown. It should take about 5 to 7 minutes. Always check that the inside is no longer pink. For the right sauce consistency, make a cornstarch slurry. Mix 1 tablespoon of cornstarch with 2 tablespoons of water. Stir it into the sauce when it boils. This will help thicken your sweet and sour sauce perfectly. Garnish your dish for a beautiful look. Use sesame seeds and fresh cilantro on top. This adds color and makes it more appealing. Serve the sweet and sour chicken over rice. You can use white or brown rice. A colorful bowl makes the dish pop and draws in your guests. If you want different flavors, try using mango instead of pineapple. You can also add ginger for a spicy kick. For diet-friendly options, replace chicken with tofu or shrimp. If you want less sugar, use a sugar substitute or reduce the amount. These swaps keep the dish tasty and enjoyable. Pro Tips Marinate for Flavor: For extra flavor, marinate the chicken pieces in a mixture of soy sauce, garlic, and ginger for at least 30 minutes before cooking. Use Fresh Ingredients: Whenever possible, opt for fresh pineapple and vegetables to enhance the flavor and texture of your dish. Adjust Sweetness: Feel free to adjust the amount of sugar in the sauce to suit your taste preference; you can reduce it for a less sweet dish. Perfect Rice: Serve your sweet and sour chicken over jasmine or basmati rice for a fragrant complement to the dish. {{image_2}} You can make sweet and sour chicken even better with spices. Adding ginger gives it a warm kick. Garlic adds a rich flavor that blends well. You can also try different vegetables. Broccoli, snap peas, or carrots add color and crunch. Each choice brings its own taste. Experiment with what you love. If chicken isn’t your favorite, try shrimp. It cooks quickly and absorbs flavors well. Tofu is a great option for a plant-based meal. It soaks up the sauce nicely. Beef works too; just cut it thin. Each protein option makes this dish unique. Switching fruits in your sauce can change the whole dish. Mango adds a tropical twist. It gives sweetness and a smooth texture. Peaches are another great choice. They provide a juicy bite that contrasts with the sauce's tang. Feel free to explore with your favorite fruits! Store your sweet and sour chicken in an airtight container. This keeps it fresh and tasty. It can last in the fridge for about 3 to 4 days. Make sure it cools down before you seal it. This helps prevent moisture build-up and sogginess. To reheat your chicken, use a skillet over low heat. This warms it gently, keeping the chicken juicy. You can also use the microwave. Just cover it with a damp paper towel. This helps retain moisture while heating. Stir halfway through to warm evenly. To freeze your sweet and sour chicken, let it cool completely. Transfer it to a freezer-safe bag or container. Remove as much air as possible to prevent freezer burn. It can stay frozen for up to 3 months. To thaw, place it in the fridge overnight before reheating. You can store Sweet and Sour Chicken in the fridge for up to three days. Make sure to place it in an airtight container. This keeps it fresh and safe to eat. If you want to keep it longer, you can freeze it. In the freezer, it can last for about three months. Just remember to thaw it in the fridge before reheating for the best taste. Yes, you can make Sweet and Sour Chicken ahead of time. It’s great for meal prep! Cook the chicken and sauce as normal. Store them separately to keep the chicken crispy. When you’re ready to eat, just heat them together. This way, you’ll enjoy fresh flavors even after a few days. Sweet and Sour Chicken pairs well with many sides. Here are some great options: - Cooked rice: White, brown, or jasmine rice work well. - Steamed broccoli: Adds a nice crunch and color. - Fried rice: A tasty twist that complements the dish. - Noodles: Lo mein or rice noodles are delicious choices. - Spring rolls: They add a fun, crispy side to your meal. Feel free to mix and match these sides to create a fun dinner! This article covered how to make delicious Sweet and Sour Chicken. You learned about key ingredients, step-by-step cooking, and storage tips. Simple tweaks can add your personal touch to the dish. Remember, you can substitute proteins and vegetables for variety. With these tips, you can impress friends and family with your cooking. Enjoy each bite of your meal and share it with loved ones. Your kitchen is now ready for a tasty adventure!$

Tangy Pineapple Sweet and Sour Chicken

A delicious sweet and sour chicken dish featuring tangy pineapple and colorful bell peppers.

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Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Cuisine Asian

Servings 4

Calories 400 kcal

Ingredients

2 pieces boneless, skinless chicken breasts, cut into bite-sized pieces
1 cup pineapple chunks (fresh or canned)
1 piece red bell pepper, diced
1 piece green bell pepper, diced
1 small onion, chopped
0.5 cup sugar
0.33 cup apple cider vinegar
0.25 cup soy sauce (low sodium preferred)
2 tablespoons ketchup
1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
2 tablespoons vegetable oil
to taste salt and pepper
for serving cooked rice

Instructions

Season the chicken pieces with salt and pepper. Set aside for a few minutes.
In a bowl, whisk together the sugar, apple cider vinegar, soy sauce, and ketchup. Set aside.
In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat. Add the seasoned chicken and sauté until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the chopped onion and bell peppers. Stir-fry for about 3-4 minutes until they begin to soften.
Add the pineapple chunks and cooked chicken back into the skillet. Pour the sauce mixture over the top and stir well to combine.
Bring the mixture to a gentle boil. Stir in the cornstarch slurry to thicken the sauce. Cook for an additional 2-3 minutes, stirring occasionally, until the sauce has thickened and everything is heated through.
Remove from heat and serve hot over cooked rice.

Notes

Serve in a colorful bowl and garnish with sesame seeds and fresh cilantro for a pop of color.

Keyword chicken, pineapple, stir-fry, sweet and sour