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This better than takeout Sweet Sour Chicken with Pineapples takes just 25 minutes. Serve with fried rice or Chinese noodles for an easy meal.
Who needs trips out to Chinese restaurants when you can make this homemade stir-fry in half an hour?
This quick and easy recipe is perfect for a weeknight meal and the best part is, it’s something the whole family will love. Ok, so my son picks out the bell peppers, but it’s still a win because he loves it! Serve with plain white rice or make some homemade fried rice to go with it, the extra effort is so worth it!
Why This Recipe Works
- Piquante peppers and Sweet Chili Sauce add sweet heat that’s perfect for sweet and sour chicken.
- Brown sugar, garlic and rice vinegar, add depth of flavor.
- Bell Peppers and onions, add a crunchy texture that balances out the dish.
Admittedly, my version of Sweet and Sour Chicken is a little different than most because I use Piquante peppers. These little beauties are perfect to add a bit of a kick and heat to the dish by using the hot version or by using the mild, it adds another depth of flavor. They have a sweet, mild heat that’s perfect for sweet and sour dishes.
If you’re a regular reader of this site, then you know I’m a big fan of Chinese food and I’m always looking for ways to re-create restaurant meals to make at home.
How To Make Sweet And Sour Chicken With Pineapple
- Coat the chicken in cornstarch and fry in a wok for 5 minutes.
- Add bell peppers, onions and garlic to the chicken and cook until tender.
- Mix in brown sugar, ketchup, sweet chili sauce, soy sauce, and rice vinegar to form the sauce.
- Add the pineapple, serve and enjoy
Ingredient Notes
- Chicken breast: I use chicken breast that I cut into pieces, however you can use chicken thighs too. This dish is also great with pork.
- Peppers: I like to use a mixture of bell peppers and piquante peppers. Any color pepper will do.
- Onion: I recommend yellow or white onions, but red can be used as well. Alternatively, green onions can be used in their place, but should be added at the end of the stir fry to keep from overcooking.
- Soy Sauce: I use low sodium light soy sauce, but you can use what ever soy sauce you like best.
- Vinegar: This recipe calls for Chinese rice vinegar, but you can use white vinegar in its place.
- Pineapple: Canned or fresh pineapple work just as well. Use whatever you prefer.
- Brown Sugar: Light or dark brown sugar are both good choices for this recipe.
Step By Step Instructions
In a medium bowl, add the chicken, cornstarch, salt and pepper, toss together to coat the chicken.
Heat the oil in a large saucepan or wok over medium high heat. When the oil is hot, add in the chicken and stir fry for 5-6 minutes until lightly browned.
Add the onions and peppers and fry for a further two minutes. Add the garlic and cook a further minute.
Add the soy sauce, rice vinegar, brown sugar, sweet chili sauce.
Add the ketchup.
Stir-fry everything together to form the sauce and continue to cook until the chicken is fully cooked. Stir in the Piquante Peppers and pineapple and cook until warmed through.
Serve with rice or noodles.
Tips & Variations
- Prepare all your ingredients before heating the wok. Things move quickly when making a stir-fry, so have everything cut and measured before you start cooking.
- Use high heat. Heat the wok on high before adding the oil (unless you are using nonstick cookware). This will help prevent sticking to the pan.
- Once you add the oil, spread it around the pan to coat well and use oil with a high smoke point such as Vegetable or Peanut oil.
- Add some toasted sesame seeds or water chestnuts to the finished dish to add a lovely crunchy texture.
- Replace the chicken with tofu to make this dish suitable for vegetarians.
Stoprage and Freezing Instructions
- Store leftovers In the fridge: The finished sweet and sour chicken can be stored in an airtight container in the fridge for up to 4 days.
- To Freeze: Place in a freezer safe container and freeze for up to 3 months. Defrost thoroughly in the refrigerator overnight and warm through on the stove.
Other Great Recipes
If you’re looking to create a fantastic Asian feast why not try some of these amazing recipes:
FAQs
Is sweet and sour chicken healthy?
Yes sweet and sour chicken is healthy, there is no added sugar as the sweetness comes from the pineapple.
What is Chinese sweet and sour sauce made of?
Sweet and sour sauce is usually a simple mixture of sugars, vinegars, and spices, and a little pineapple juice.
Rate This Recipe
Recipe
Sweet Sour Chicken with Pineapples
Ingredients
- 2 tablespoons cornstarch/cornflour
- 3 chicken breasts (boneless & skinless, cut into pieces)
- 2 tablespoons vegetable oil
- 2 bell peppers (roughly chopped, any variety)
- 1 large onion (chopped)
- 2 cloves garlic (minced)
- ¾ cup brown sugar
- ½ cup Chinese rice vinegar
- 2 tablespoons soy sauce
- 2 tablespoons sweet chili sauce
- ¼ cup ketchup
- 5 to10 Peppadew Piquante Peppers
- small can of pineapple chunks
Instructions
- In a medium bowl, add the chicken, cornstarch, salt and pepper, toss together to coat the chicken.
- Heat the oil in a large saucepan or wok over medium high heat. When the oil is hot, add in the chicken and stir fry for 5-6 minutes until lightly browned.
- Add the onions and peppers and fry for a further two minutes
- Add the garlic and cook a further minute.
- Add the soy sauce, rice vinegar, brown sugar, sweet chili sauce, and tomato ketchup. Cook tossing everything together to form the sauce and continue to cook until the chicken is fully cooked.
- Stir in the Piquante Peppers and pineapple and cook until warmed through.
- Serve with rice or noodles.
Tips
- Prepare all your ingredients before heating the wok. Things move quickly when making a stir-fry, so have everything cut and measured before you start cooking.
- Use high heat. Heat the wok on high before adding the oil (unless you are using nonstick cookware). This will help prevent sticking to the pan.
- Once you add the oil, spread it around the pan to coat well and use oil with a high smoke point such as Vegetable or Peanut oil.
Save to favoritesYour saved recipes will be right here waiting for you every time you visit, so you can easily find and make the meals you love.This recipe was originally posted in August of 2016, but was republished in 2021 with new photos, tips, ingredient notes, and an updated recipe.
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