Sweet and Sour Chicken Skillet with Pineapple

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes

Quick Ingredients

• 1 1/2 lb boneless, skinless chicken breast or thighs, cut in 1-inch pieces
• 1/2 tsp salt + 1/4 tsp black pepper
• 1/3 cup cornstarch (for coating)
• 3 tbsp neutral oil (canola, vegetable, or avocado)
• 1 red bell pepper, 1 green bell pepper, sliced
• 1 small yellow onion, sliced (optional but recommended)
• 1 1/2 cups pineapple chunks (fresh or canned), plus 1/3 cup pineapple juice
• 1/3 cup ketchup
• 1/4 cup packed light brown sugar
• 1/4 cup rice vinegar (or apple cider vinegar)
• 2 tbsp soy sauce (low-sodium preferred)
• 1 garlic clove, minced; 1 tsp grated fresh ginger
• 1/4 cup water + 2 tbsp cornstarch (for slurry)
• 4 cups cooked steamed rice, for serving
• 2 green onions, sliced; 1 tsp sesame seeds, for garnish (optional)

Do This

• 1. Toss chicken with salt, pepper, and 1/3 cup cornstarch until evenly coated.
• 2. Whisk pineapple juice, ketchup, brown sugar, vinegar, soy sauce, garlic, ginger, water, and 2 tbsp cornstarch to make the sweet and sour sauce; set aside.
• 3. Heat 2 tbsp oil in a large skillet over medium-high (about 375°F/190°C surface temp); brown chicken in a single layer, 3–4 minutes per side, until lightly crisp and cooked through. Remove to a plate.
• 4. Add remaining 1 tbsp oil, bell peppers, and onion to the skillet; stir-fry 3–4 minutes until just tender-crisp.
• 5. Add pineapple chunks and cooked chicken back to the skillet; pour in the sauce and bring to a simmer.
• 6. Simmer 3–5 minutes, stirring, until the sauce is glossy and thick enough to coat the chicken and vegetables.
• 7. Taste and adjust seasoning if needed; serve hot over steamed rice, garnished with green onions and sesame seeds.

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Why You’ll Love This Recipe

• All the takeout flavor in a single skillet, ready in under 40 minutes.
• Lightly crisped chicken with a glossy, tangy-sweet sauce that clings to every bite.
• Colorful bell peppers and juicy pineapple make this a complete, family-friendly meal.
• Easy to customize: swap in different veggies, adjust the sweetness, or make it spicier.

Grocery List

• Produce: 1 red bell pepper, 1 green bell pepper, 1 small yellow onion, 1 1/2 cups pineapple chunks (or 1 small fresh pineapple / 1 can pineapple tidbits), 1 garlic clove, small piece of fresh ginger, 2 green onions
• Dairy: None
• Pantry: Boneless, skinless chicken breast or thighs (1 1/2 lb), cornstarch, neutral oil, ketchup, light brown sugar, rice vinegar (or apple cider vinegar), soy sauce, salt, black pepper, white rice, sesame seeds (optional)

Full Ingredients

For the Chicken

• 1 1/2 lb boneless, skinless chicken breast or thighs, cut into 1-inch chunks
• 1/2 tsp fine sea salt
• 1/4 tsp freshly ground black pepper
• 1/3 cup cornstarch (for coating the chicken)
• 3 tbsp neutral oil (such as canola, vegetable, or avocado oil), divided

For the Sweet and Sour Sauce

• 1/3 cup pineapple juice (from canned pineapple or fresh)
• 1/3 cup ketchup
• 1/4 cup packed light brown sugar
• 1/4 cup rice vinegar (or apple cider vinegar)
• 2 tbsp soy sauce (low-sodium preferred)
• 1 small garlic clove, minced (about 1 tsp)
• 1 tsp finely grated fresh ginger
• 1/4 cup water
• 2 tbsp cornstarch (for thickening slurry)

For the Skillet

• 1 red bell pepper, seeded and sliced into 1/2-inch strips
• 1 green bell pepper, seeded and sliced into 1/2-inch strips
• 1 small yellow onion, halved and thinly sliced (about 1 cup)
• 1 1/2 cups pineapple chunks (fresh or canned, drained if canned)

To Serve

• 4 cups cooked steamed rice (white jasmine, basmati, or brown rice)
• 2 green onions, thinly sliced
• 1–2 tsp toasted sesame seeds (optional)

Step-by-Step Instructions

Step 1: Prep the Chicken and Vegetables

Pat the chicken pieces dry with paper towels; this helps them brown and crisp more easily. Place the chicken in a medium bowl and sprinkle with the salt and black pepper. Toss to distribute the seasoning evenly.

Sprinkle the 1/3 cup cornstarch over the seasoned chicken. Toss again until every piece is evenly coated and no dry cornstarch is sitting at the bottom of the bowl. If needed, add another teaspoon of cornstarch to lightly coat any bare spots.

Prepare the vegetables: slice the bell peppers into 1/2-inch strips, slice the onion thinly, and cut the pineapple into bite-size chunks if not pre-cut. Set everything aside in separate bowls so you can work quickly at the stove.

Step 2: Mix the Sweet and Sour Sauce

In a medium bowl or large measuring cup, whisk together the pineapple juice, ketchup, brown sugar, rice vinegar, soy sauce, minced garlic, and grated ginger until smooth and the sugar is mostly dissolved.

In a separate small bowl, stir together the 1/4 cup water and 2 tbsp cornstarch until no lumps remain. Pour this slurry into the sauce mixture while whisking constantly. This combined sauce will look thin at first but will thicken once it is heated in the skillet. Set the sauce near the stove.

Step 3: Brown and Crisp the Chicken

Heat a large, heavy skillet (10 to 12 inches) over medium-high heat until hot, about 2–3 minutes. If you have an infrared thermometer, aim for a surface temperature around 375°F (190°C). Add 2 tbsp of the neutral oil and swirl to coat the bottom of the pan.

Arrange the coated chicken pieces in a single layer in the hot skillet, leaving a little space between pieces. Work in two batches if your pan is crowded; overcrowding will make the chicken steam instead of crisp. Let the chicken cook undisturbed for 3–4 minutes until the bottoms are golden and lightly crisp.

Flip the pieces and cook another 3–4 minutes, or until the chicken is nicely browned and cooked through (internal temperature should reach 165°F / 74°C). Transfer the chicken to a plate and keep it nearby. If the pan looks very dry, add a small splash of oil between batches.

Step 4: Stir-Fry the Vegetables

With the skillet still over medium-high heat, add the remaining 1 tbsp oil if needed. Add the sliced onion and bell peppers. Stir-fry for 3–4 minutes, stirring frequently, until the onions are slightly translucent and the peppers are crisp-tender. You want them bright in color with a little bite left, not fully soft.

Add the pineapple chunks to the skillet and cook for 1–2 minutes more, just until they are warmed through and pick up a bit of flavor from the pan.

Step 5: Add the Chicken and Sauce

Return the browned chicken and any accumulated juices to the skillet with the vegetables and pineapple. Give the prepared sauce a quick stir (the cornstarch can settle) and pour it evenly over the chicken mixture.

Bring the sauce to a gentle simmer over medium heat, stirring frequently to coat everything. As soon as it starts bubbling, the sauce will begin to thicken and turn glossy. Continue to cook for 3–5 minutes, stirring often, until the sauce is thick enough to cling to the chicken and vegetables but is still pourable.

Step 6: Taste and Adjust the Flavors

Taste the sauce and adjust the flavor to your liking. For more tang, add an extra teaspoon or two of rice vinegar. For more sweetness, sprinkle in a teaspoon of brown sugar. If it tastes a bit flat, a small pinch of salt or an extra splash of soy sauce can balance it out.

If the sauce gets too thick, stir in 1–2 tbsp of water to loosen it back to a silky consistency. If it is too thin, let it simmer for another minute, stirring, until it thickens.

Step 7: Serve Over Steamed Rice

Fluff your hot steamed rice with a fork and portion it into bowls or plates. Spoon the sweet and sour chicken mixture generously over the rice, making sure each serving gets a good mix of chicken, peppers, onion, and pineapple.

Garnish with sliced green onions and a sprinkle of toasted sesame seeds, if using. Serve immediately while hot and glossy. This dish is best enjoyed fresh, when the chicken still has a bit of its light crispness and the vegetables are tender-crisp.

Pro Tips

• Dry chicken = better browning: Pat the chicken very dry before seasoning. Excess moisture prevents that light crisp crust from forming.
• Do not overcrowd the pan: Brown the chicken in two batches if needed. Crowding drops the pan temperature and leads to pale, soggy pieces.
• Stir the sauce before pouring: Cornstarch sinks quickly. Give the sauce a good whisk just before adding it to ensure even thickening.
• Control the sweetness: This recipe leans balanced, not overly sweet. You can always add a teaspoon or two more sugar at the end if you prefer a sweeter glaze.
• Use fresh ginger if possible: Freshly grated ginger gives a bright, clean heat that really makes the sauce taste restaurant-quality.

Variations

• Spicy sweet and sour chicken: Add 1/4–1/2 tsp red pepper flakes or a drizzle of chili-garlic sauce to the sweet and sour sauce for gentle heat.
• Veggie-loaded version: Add 1 cup snap peas, broccoli florets, or thinly sliced carrots along with the peppers for extra color and crunch.
• Vegetarian option: Swap the chicken for extra-firm tofu (pressed and cubed) or cauliflower florets. Coat and pan-sear the same way, then proceed with the recipe.

Storage & Make-Ahead

Store leftover sweet and sour chicken in an airtight container in the refrigerator for up to 3 days. For best texture, store the rice separately. Reheat gently in a skillet over medium-low heat with a splash of water to loosen the sauce, stirring until warmed through. You can also reheat in the microwave in 45–60 second bursts, stirring between each. This dish can be frozen for up to 2 months; thaw overnight in the refrigerator before reheating. For make-ahead prep, you can cut the chicken and vegetables and mix the sauce (without the cornstarch slurry) up to 24 hours in advance. When ready to cook, whisk in the cornstarch and water, then proceed with browning the chicken and stir-frying the vegetables.

Nutrition (per serving)

Approximate values for 1 of 4 servings (including rice): about 520 calories; 36 g protein; 14 g fat; 64 g carbohydrates; 2 g saturated fat; 17 g sugars; 3 g fiber; 780 mg sodium. Actual values will vary based on specific ingredients and brands used.