Sweet and Sour Chicken With Pineapple and Peppers
Prep time
Cook time
Total time
Recipe type: Entree
Serves: 4-6
  • 2 chicken breast halves, cut into ¾ - 1 inch pieces
  • 3 Tablespoons high smoke point oil, divided (I used avocado oil, but you can use canola, vegetable, grapeseed, coconut oil, etc.)
  • 2 Tablespoons soy sauce
  • 3 Tablespoons cornstarch
  • 1 large onion, cut into large chunks
  • 1½ bell peppers (I used 1 red and ½ yellow bell peppers), cut into 1 inch pieces
  • 1 small jalapeño pepper, seeded and thinly sliced
  • salt, to taste
  • 1½ cups fresh pineapple, cut into ½ inch chunks
  • 2-3 garlic cloves, minced
  • 1 Tablespoon scallions (green onions), thinly sliced
Sweet and Sour Sauce:
  • ½ cup pineapple juice
  • ½ cup orange juice
  • 2-4 Tablespoons soy sauce (I used 3 Tablespoons)
  • ¼ cup brown sugar (or honey)
  • ¼ cup apple cider vinegar
  • 2 Tablespoons ketchup
  • 1 Tablespoon cornstarch
  1. Prep all the ingredients ahead of time, because once you start cooking, it will go very fast. I also like serving this dish with rice, so I start the rice first, before I start making this dish, so that it's all ready to be served together.
  2. Combine the chicken, 2 Tablespoons oil, soy sauce and cornstarch in a medium bowl and allow it to stand for about 10 minutes, while you chop the rest of the vegetables.
  3. Whisk all the sauce ingredients together in a large liquid measuring cup until thoroughly combined. The sauce is very adjustable. I made it according to my own taste preferences, but you can add more brown sugar if you want it sweeter, or more vinegar if you want it to have a more "sour" flavor.
  4. Heat ½ a Tablespoon of oil in a 12 inch nonstick skillet to medium heat to medium high heat and then cook the chicken in two batches, about 2-3 minutes per side, until golden brown. Set the chicken aside.
  5. In the same skillet, add the remaining ½ Tablespoon of oil and add the onions, cooking for 2-4 minutes, on medium high heat, until the onions are just starting to turn golden.
  6. Add the bell peppers, jalapeño and garlic. Season with salt to taste. Cook for another 3-5 minutes, until the peppers soften.
  7. Add the pineapple and cook for 2-3 minutes.
  8. Pour in the sauce into the skillet. Bring the sauce to a boil and then reduce to a simmer, cooking the sauce until it thickens, just 3-5 minutes.
  9. Add the chicken to the skillet, mixing to combine, so that the sauce coats the chicken and keep it on the heat for just a few minutes until the chicken warms through. Serve over rice. Garnish with green onions.
Recipe by Olga's Flavor Factory at https://www.olgasflavorfactory.com/recipes/main-course/poultry/sweet-and-sour-chicken-with-pineapple-and-peppers/