Sweet and Sour Chicken With Pineapple and Peppers

4 from 1 review

Make this popular takeout favorite at home, Sweet and Sour Chicken With Pineapple. The golden and crisp chicken is cooked with onion, peppers and fresh pineapple and then simmered in a homemade sweet and sour sauce.


  • 2 chicken breast halves, cut into 3/41 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
  • 1 1/2 bell peppers (I used 1 red and 1/2 yellow bell peppers), cut into 1 inch pieces
  • 1 small jalapeño pepper, seeded and thinly sliced
  • salt, to taste
  • 1 1/2 cups fresh pineapple, cut into 1/2 inch chunks
  • 23 garlic cloves, minced
  • 1 Tablespoon scallions (green onions), thinly sliced

Sweet and Sour Sauce:

  • 1/2 cup pineapple juice
  • 1/2 cup orange juice
  • 24 Tablespoons soy sauce (I used 3 Tablespoons)
  • 1/4 cup brown sugar (or honey)
  • 1/4 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 1/2 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 1/2 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.