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.
Author:Olga's Flavor Factory
Prep Time:15 mins
Cook Time:25 mins
Total Time:40 mins
2 chicken breast halves, cut into 3/4 – 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
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
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.
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.
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.
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.
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.
Add the bell peppers, jalapeño and garlic. Season with salt to taste. Cook for another 3-5 minutes, until the peppers soften.
Add the pineapple and cook for 2-3 minutes.
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.
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.